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Peel the eggs and slice in half lengthwise. Carefully scoop out the yolks and place in a medium bowl. Place the egg whites on a serving platter, cut side up.
Use a fork to break up the yolks. Add the mayonnaise, mustard, relish, parsley, dill, and hot sauce. Stir to combine, then season to taste with salt and pepper.
Use either a piping bag fitted with an open star tip, or a ziplock bag with the corner cut off to pipe the filling into the egg whites.
If desired, garnish with additional parsley and dill.
Serve immediately or refrigerate until ready to serve.