Ingredients
Equipment
Method
Boil the eggs
- Place large eggs in a pot and cover with cold water, then bring to a boil. Once boiling, keep the eggs at a steady boil for even cooking.
Steam off the heat
- Cover the pot, remove from the heat, and let the eggs stand 12 minutes. A steady rest after boiling helps set the yolks without overcooking.
Cool and peel
- Transfer the eggs to an ice bath for 10 minutes. After cooling, peel and halve them lengthwise.
Make the yolk filling
- Mash the yolks with mayonnaise, sweet pickle relish, yellow mustard, white vinegar, and sugar until creamy. Mix until the texture looks smooth and pipeable.
Season
- Season the filling with salt and pepper. Taste and adjust so the flavor pops in every bite.
Fill the egg whites
- Pipe or spoon the filling into the egg whites. Fill each half generously for a level, uniform finish.
Garnish and chill
- Dust with paprika and fresh chives, then chill until serving. The garnish looks brightest right before serving.
Notes
For the cleanest filling, mash the yolks thoroughly before mixing in the wet ingredients so the texture stays creamy and smooth. Store deviled eggs covered in the refrigerator up to 3 days; for best texture, garnish with paprika and chives right before serving. For a lighter option, replace half the mayonnaise with plain Greek yogurt if you prefer a tangier, lower-fat filling.