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Slice 12 large hard-boiled eggs in half lengthwise. Gently remove the yolk and place yolks into a mixing bowl. Set whites aside on a serving platter.
Use a fork to mash egg yolks in the mixing bowl. Stir in ¼ cup mayonnaise, 1 tablespoon dijon mustard, 1 tablespoon sweet pickle relish, 1 teaspoon creamy horseradish sauce, and ¼ teaspoon black pepper until well combined. Taste and add up to ¼ teaspoon salt if necessary.
Spoon filling into the centers of the whites or use a pastry piping bag to fill. Dust the tops with ½ teaspoon paprika. Chill in the fridge until ready to serve. Serve cold.