Deviled Eggs Recipe

Hard-boil eggs

Place 12 large eggs in a single layer in a large saucepan. Add enough cold water to cover the eggs by about 1 inch (2.5 cm). Cover the pan and bring to a rolling boil over high heat. Once boiling, remove the pan from heat, keep the lid on, and let sit for 10 minutes for fully hard-cooked yolks.

Cool and peel

Prepare an ice bath (bowl with cold water and ice). After 10 minutes off the heat, carefully transfer eggs to the ice bath and chill for at least 5 minutes to stop cooking and make peeling easier. Gently crack and peel each egg under running cold water to remove shells. Pat eggs dry with paper towels.

Halve eggs

Using a sharp knife, slice each peeled egg lengthwise down the middle. Gently remove yolks and place yolks into a medium mixing bowl. Set egg whites on a serving platter or tray, cut sides up.

Mash yolks

Using a fork or a fine mesh strainer, thoroughly mash the 12 yolks until no large lumps remain and mixture is fairly smooth.

Mix filling ingredients

To the mashed yolks add 1 cup mayonnaise, 2 tablespoons Dijon mustard, 1 teaspoon yellow mustard, 1 teaspoon apple cider vinegar, 1 teaspoon hot sauce, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Stir until smooth and creamy. Taste and adjust seasoning — add more salt, pepper, or hot sauce as desired.

Fold in relish and chives

Gently fold in 3 tablespoons sweet pickle relish and 2 tablespoons finely chopped chives until evenly distributed. If using crumbled bacon, fold in half (about 2 slices worth) now to leave some for garnish.

Transfer to piping bag (optional)

For neat presentation, transfer the yolk mixture into a piping bag fitted with a medium star tip, or into a resealable plastic bag with the corner snipped off. Alternatively, use a small spoon to fill egg whites.

Pipe or spoon the yolk mixture into the hollow of each egg white, dividing evenly among the 24 halves. Smooth or swirl the filling as desired.

Sprinkle the filled eggs lightly with 1 teaspoon smoked paprika for color and mild smoky flavor. Garnish with remaining crumbled bacon (if using) and a few extra chopped chives on top of several eggs for visual appeal.

Chill and serve: Refrigerate the deviled eggs for at least 20 minutes to allow flavors to meld. Serve chilled. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.