1. In a pot of hot water boil the eggs for 15-20 minutes.
2. Once done peel the shell and cut it in half, remove the yolks in a bowl.
3. Smash the yolks with a fork and add salad dressing, yellow mustard, red wine vinegar, pickle relish, salt and pepper.
4. Combine all the ingredients well and fill each egg white with a spoonful of the yolk mixture.
5. Sprinkle some paprika on top.
6. Serve the deviled eggs along with your roast chicken.