Deviled Eggs Recipe

Hard boil the eggs

Place 12 large eggs in a single layer in a saucepan and add cold water to cover by about 1 inch (2.5 cm). Bring to a rolling boil over high heat. Once boiling, cover the pan, remove it from heat, and let sit for 10 minutes.

Shock and cool

After 10 minutes, transfer eggs to a bowl of ice water or run under cold water until completely cool (about 5 minutes). Cooling stops cooking and makes peeling easier.

Peel and halve

Gently tap each egg on a hard surface and roll to crack, then peel under running water to remove shells. Slice each egg lengthwise and carefully remove yolks into a medium mixing bowl. Arrange whites on a serving platter and set aside.

Make the filling

Mash the 12 yolks with a fork until crumbly. Add 1 cup mayonnaise, 2 tablespoons Dijon mustard, 1 teaspoon apple cider vinegar, 1 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon granulated sugar. If using, add 2 tablespoons sweet pickle relish and 1 teaspoon hot sauce. Stir or whisk until smooth and creamy. Taste and adjust seasoning (add more salt, pepper, or hot sauce as desired).

Fill egg whites

Using a small spoon or a piping bag fitted with a round or star tip, fill each egg white half with the yolk mixture, dividing the filling evenly among 24 halves.

Garnish

Lightly dust the tops of the filled eggs with 1 teaspoon paprika. Sprinkle 2 tablespoons thinly sliced chives over the eggs for color and flavor. Optionally add a few small extra dots of hot sauce or an extra small spoonful of relish on select eggs for variety.

Chill and serve

Refrigerate the deviled eggs for at least 30 minutes to let flavors meld and filling firm slightly. Serve chilled. Leftovers: store covered in the refrigerator for up to 2 days.