Deviled Eggs Recipe

Hard-boil the eggs

Place 12 large eggs in a single layer in a large saucepan. Add cold water to cover eggs by about 1 inch (approx. 1.5–2 cups). Place the pan over high heat and bring to a rolling boil. Once boiling, cover the pan with a lid and remove it from heat. Let eggs sit in the hot water for 11 minutes for fully hard-cooked yolks. Meanwhile prepare an ice bath (large bowl with cold water and ice). After 11 minutes, drain hot water and transfer eggs to the ice bath to stop cooking; chill 8–10 minutes.

Peel and halve

Gently crack and peel each egg under running water or in the ice bath to remove shells. Pat eggs dry with paper towels. Using a sharp knife, slice each egg lengthwise and carefully remove yolks; place yolks in a medium mixing bowl and set whites on a serving platter or tray.

Make the yolk filling

Use a fork to mash the yolks until crumbly. Add 1 cup mayonnaise, 2 tablespoons Dijon mustard, 1 teaspoon apple cider vinegar, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Stir until smooth and creamy. Adjust salt and pepper to taste.

Fold in 3 tablespoons sweet pickle relish, 2 tablespoons finely minced shallot, and 1 teaspoon hot sauce into the yolk mixture. Taste and adjust: add up to 1 tablespoon more relish for sweetness, more hot sauce for heat, or another 1/4 teaspoon salt if needed. If mixture seems too thick, thin with 1–2 teaspoons milk or extra mayonnaise.

Fill the egg whites

Transfer yolk mixture to a piping bag fitted with a large star or round tip, or use a zip-top bag with a corner snipped. Pipe or spoon heaping teaspoons of filling into each egg white half, mounding slightly.

Garnish each deviled egg with a light dusting of smoked paprika (about 1 teaspoon total across all eggs), a sprinkle of thinly sliced chives, and optionally top each with a whole caper or paprika-dusted olive. Arrange on a serving plate and chill for at least 15 minutes to let flavors meld, or serve immediately at cool temperature.

Storage

Cover and refrigerate leftovers in an airtight container for up to 2 days. Do not freeze. If making ahead more than a few hours, store yolk mixture separately and fill just before serving to keep whites from becoming soggy.