Classic Deviled Eggs Recipe

Hard-boil the eggs

Place 12 large eggs in a single layer in a large saucepan. Add enough cold water to cover eggs by about 1 inch (approximately 2 liters). Over high heat bring to a rolling boil. Once boiling, cover the pot, turn off the heat (leave the pot on the warm burner), and let sit undisturbed for 11 minutes for fully set yolks.

Shock and cool

Prepare an ice bath by filling a large bowl with 4 cups ice and cold water. When the 11 minutes are up, immediately transfer eggs from the hot water into the ice bath using a slotted spoon. Let sit in the ice bath for at least 5 minutes to stop cooking and make peeling easier.

Peel and halve

Gently crack eggs all over and peel under running cold water to remove shells. Pat eggs dry with paper towels. Slice each egg lengthwise with a sharp knife to create 24 halves. Carefully scoop out the yolks into a medium mixing bowl and place whites on a serving platter.

Prepare yolk filling

Mash the egg yolks with a fork until crumbly and mostly smooth. Add 1 cup mayonnaise, 2 tablespoons Dijon mustard, 1 teaspoon white vinegar, 1 teaspoon kosher salt, and 1 teaspoon black pepper. If using relish or pickled jalapeño, add 2 teaspoons now. Stir (or use a small hand mixer on low) until the mixture is creamy and uniform. Taste and adjust seasoning—add up to 1/4 teaspoon more salt or 1/2 teaspoon more mustard if desired.

Fill egg whites

Spoon or pipe the yolk mixture into the hollow of each egg white half. For a neater presentation, transfer filling to a piping bag fitted with a large star or round tip, or use a zip-top bag with a corner snipped.

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

Sprinkle 2 tablespoons finely snipped fresh chives over the eggs for freshness and visual contrast.

Arrange the deviled eggs on a platter and refrigerate for at least 15 minutes to let flavors meld. Serve chilled. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Reserve additional ice and water for maintenance of the ice bath if making multiple batches. Use a slotted spoon and sieve as needed when transferring eggs.