Place 12 large eggs in a single layer in a large saucepan and cover with cold water by about 1 inch (approximately 1.5 liters / enough to cover). Add a pinch of salt. Bring water to a rolling boil over high heat. Once boiling, cover the pan, remove from heat, and let sit for 10–12 minutes for fully hard-cooked yolks.

Shock and peel

Drain hot water and immediately transfer eggs to a bowl of ice water. Let cool 10 minutes to stop cooking and make peeling easier. Gently crack shells all over and peel under running water; pat eggs dry with paper towels.

Prepare yolk mixture

Slice each egg in half lengthwise and carefully remove yolks into a medium bowl. Arrange egg whites on a serving platter or tray. Using a fork, mash the yolks until crumbly. Add 1 cup mayonnaise, 2 tablespoons Dijon mustard, 1 teaspoon white wine vinegar, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Stir until smooth and creamy. Taste and adjust seasoning (add a little more salt, pepper, or vinegar if needed).

Texture & Flavor Enhancers

Fold in 2 tablespoons sweet pickle relish (or finely chopped dill pickles) and 2 tablespoons finely chopped chives for freshness. If you like a little heat, add 1 teaspoon hot sauce and mix until evenly incorporated. If the filling seems too thick, thin it with up to 1 tablespoon milk or water to reach a pipeable consistency.

Transfer the yolk filling to a piping bag fitted with a large star or round tip, or use a small spoon. Fill each egg white half evenly with the yolk mixture, mounding slightly for an attractive presentation.

Garnishes

Lightly dust the filled eggs with 1 teaspoon paprika. Sprinkle extra chopped chives or parsley (about 1 tablespoon) over the top for color. Optionally, add a tiny sliver of pickle or a small dot of hot sauce to a few eggs for variety.

Cover and chill the deviled eggs for at least 30 minutes to let flavors meld. Serve chilled. Leftovers can be refrigerated in an airtight container up to 2 days (fillings may darken slightly).