Church Lady Deviled Eggs Recipe

1. Hard-boil eggs

Place 12 large eggs in a single layer in a large pot and add enough cold water to cover by about 1 inch (2.5 cm). Bring to a gentle boil over high heat. As soon as the water reaches a rolling boil, cover the pot, remove from heat, and let sit for 10 minutes for fully set yolks. After 10 minutes, transfer eggs to an ice bath (bowl of ice water) and chill at least 10 minutes to stop cooking and make peeling easier.

2. Peel eggs

Crack shells all over and carefully peel under running cold water to remove membranes. Pat eggs dry with paper towels.

3. Prepare filling base

Cut each egg in half lengthwise and remove yolks into a medium mixing bowl. Reserve egg white halves on a serving tray. Using a fork, break yolks to fine crumbs. Add 1 cup mayonnaise, 1/4 cup Greek yogurt, 1 tablespoon Dijon mustard, 1 teaspoon yellow mustard, 2 teaspoons apple cider vinegar, and 1 teaspoon prepared horseradish. Mash and whisk together until very smooth and creamy. (For an extra-smooth texture, press mixture through a fine-mesh sieve or blend briefly with an immersion blender.)

4. Season the yolk mixture with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon smoked paprika, 1 teaspoon sweet paprika, and 1/2 teaspoon granulated sugar. Taste and adjust: add a pinch more salt or 1/2 teaspoon extra vinegar if it needs brightness. Mix thoroughly until seasoning is fully incorporated and the filling is smooth and balanced (not bitter).

5. Fold in 2 tablespoons finely diced red onion, 1 tablespoon chopped capers, 2 tablespoons sweet pickle relish, and 2 tablespoons chopped fresh chives into the yolk filling. Reserve a small pinch of chives and about 1/2 teaspoon capers for garnishing each egg.

6. Fill egg whites: transfer the yolk filling to a piping bag fitted with a large star or round tip (or use a spoon). Pipe or spoon a generous mound into each egg white half, smoothing or creating a small peak. Wipe any stray filling from plate edges.

7. Garnish and finish: sprinkle each deviled egg lightly with smoked paprika, then top with a tiny amount of reserved chopped caper and a few chive pieces. If desired, add a small pinch of crispy fried shallots or fried onions for texture. Chill the assembled eggs at least 30 minutes before serving to let flavors meld.