Deviled Eggs Recipe

Hard-boil the eggs

Place the eggs in a single layer in a medium saucepan. Add cold water to cover the eggs by about 1 inch (roughly 2 cups for 12 eggs).

Bring water to a rolling boil over medium-high heat. Once boiling, cover the pan with a lid and remove from heat. Let the eggs sit in the hot water for 10 minutes for fully hard-cooked yolks.

Prepare an ice bath (about 4 cups of ice and cold water) while the eggs sit. After 10 minutes, transfer the eggs to the ice bath with a slotted spoon and chill for at least 8 minutes to stop cooking and make peeling easier.

Gently crack and peel each egg under running cold water to help remove shells. Pat eggs dry with paper towels.

Prepare yolk mixture

Slice each peeled egg lengthwise and carefully remove yolks into a medium mixing bowl. Place the emptied white halves on a serving platter.

Mash the yolks with a fork until crumbly and mostly fine. Add 1 cup mayonnaise, 2 tablespoons Dijon mustard, 1 teaspoon yellow mustard, 1 teaspoon white vinegar, and 2 tablespoons finely chopped sweet pickle relish.

Season the mixture with 3 teaspoons salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon smoked paprika. Stir thoroughly until smooth and creamy. Taste and adjust seasoning (add a pinch more salt or a touch more mustard or vinegar) to reach your preferred balance.

If the mixture is too thick to pipe, add 1 to 2 teaspoons of water or milk to loosen to desired consistency.

Fill the egg whites

Transfer the yolk filling to a piping bag fitted with a large star or round tip, or use a small spoon. Pipe or spoon an even amount of filling into each egg white half, creating a small peaked mound.

Arrange filled deviled eggs on a serving platter. Lightly dust the tops with additional smoked paprika (about 1 teaspoon total) for color and flavor.

Sprinkle thinly sliced chives (about 2 tablespoons) over the eggs. If desired, top with crumbled crispy bacon pieces for extra savory crunch.

Cover and chill for at least 30 minutes before serving to let flavors meld. Serve cold or chilled.