Peel eggs and cut in half. Remove yolks to a bowl and mash lightly with a fork. Stir in horseradish, Dijon, dill, mayo, pickle relish and salt and pepper. Whip until creamy. Scoop the filling into a small plastic bag and cut out one corner to make a piping bag. Fill each egg half with filling and then top with a sprinkle of paprika. Refrigerate until ready to serve.