Deviled Eggs Recipe

Boil eggs

Place 12 large eggs in a single layer in a large pot and cover with cold water by about 1 inch. Bring water to a rolling boil over high heat.

As soon as water reaches a full boil, cover the pot with a lid, remove from heat, and let sit for 10 minutes for fully hard-cooked yolks.

Prepare an ice bath (bowl with cold water and ice). After 10 minutes, drain hot water and transfer eggs to the ice bath. Chill for at least 10 minutes to stop cooking and make peeling easier.

Gently crack shells and peel eggs under running water. Pat eggs dry with paper towels.

Halve eggs and remove yolks

Slice peeled eggs lengthwise with a sharp knife. Carefully remove yolks and place them into a medium mixing bowl. Arrange egg white halves on a serving platter.

Mash yolks

Using a fork, mash the yolks until crumbly and smooth, breaking up any lumps.

Combine filling ingredients

To the mashed yolks, add 1 cup mayonnaise, 2 tablespoons yellow mustard, 1 teaspoon white vinegar, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and the optional 1 teaspoon Dijon mustard, 2 tablespoons sweet pickle relish (if using), and 1 teaspoon hot sauce (if using). Mix thoroughly until smooth and creamy. Taste and adjust seasoning—add more salt, pepper, or mustard to reach your preferred tanginess.

Fill egg whites

Spoon or pipe the yolk mixture into the cavity of each egg white half. For a cleaner look, transfer the filling to a piping bag fitted with a star tip (or use a zip-top bag with a corner snipped) and pipe a neat swirl into each half.

Lightly dust the filled eggs with 1 tablespoon paprika for color and a hint of flavor.

Sprinkle the filled eggs with 2 tablespoons finely sliced chives for freshness and garnish.

Arrange deviled eggs on a platter. Keep chilled until serving. These are best served within 24 hours.