Ingredients
Equipment
Method
Boil and peel the eggs
- Place the eggs in a pot and cover with cold water, then bring to a boil over high heat. Look for active bubbling at the surface.
- Cover the pot, remove it from the heat, and let the eggs stand for 12 minutes. The yolks should be set when cut open.
- Transfer the eggs to an ice bath for 10 minutes to stop cooking. The shells should feel cold to the touch and peel more easily.
- Peel the eggs and halve them lengthwise. Aim for clean, even halves so the whites can hold filling.
Make the deviled yolk filling
- Mash the yolks with mayonnaise until smooth and creamy. Keep mashing until no large yolk lumps remain.
- Mix in sweet pickle relish, yellow mustard, white vinegar, and sugar until the filling turns uniform. The texture should look glossy and cohesive.
- Season the mixture with salt and pepper to taste. Stop when the flavor is balanced.
Fill, garnish, and chill
- Pipe or spoon the filling into the egg whites. Fill each half to the top for a neat, mounded finish.
- Dust with paprika and snip fresh chives over the top, then chill until serving. The filling should be firm and cold when you plate them.
Notes
For the cleanest piping, use a sturdy piping tip or a zip-top bag and chill the filling 10 minutes before filling. Store deviled eggs covered in the refrigerator for up to 3 days; they are not recommended for freezing. For a lighter option, substitute half the mayonnaise with plain Greek yogurt while keeping the relish and mustard for the classic tang.