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In a medium saucepan, cover eggs with water. Bring to a boil, reduce heat and gently simmer until eggs are hard-cooked, about 17 minutes. Remove from heat, drain and run under cold water to cool before peeling and slicing eggs in half lengthwise. Carefully remove the yolks and set the whites aside. Mash yolks in a medium bowl and blend with mayonnaise. Stir in tuna, pickle relish, mustard, onion, salt and pepper; stir well. Spoon tuna mixture into egg whites. Arrange eggs in a single layer in a deep dish; cover loosely and refrigerate for at least 1 hour. Serve cold; garnish with paprika (optional).
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