Ingredients
Equipment
Method
Boil and cool the eggs
- Place 12 large eggs in a pot and cover them with cold water; heat to a boil until bubbling. Visual cue: you should see rolling bubbles across the surface.
- Cover the pot, remove from heat, and let the eggs stand for 12 minutes. Visual cue: the eggs should look set around the edges when cracked.
- Transfer the eggs to an ice bath for 10 minutes. Visual cue: the shells should feel fully cooled to the touch and look slightly opaque.
- Peel the eggs and halve them lengthwise. Visual cue: yolks should remain intact with clean, flat cut faces.
Make the deviled filling
- Mash the yolks with mayonnaise, sweet pickle relish, yellow mustard, white vinegar, and sugar until creamy. Visual cue: the mixture should be smooth and thick enough to hold a piping shape.
- Season the filling with salt and pepper to taste. Visual cue: taste-adjusted seasoning should make the flavor pop without being harsh.
Fill, garnish, and chill
- Pipe or spoon the filling into the egg white halves. Visual cue: the yolk filling should mound neatly above the egg whites.
- Dust the tops with paprika and sprinkle with fresh chives. Visual cue: paprika should create a light, even red-gold dusting.
- Chill the deviled eggs until serving. Visual cue: filling should look slightly firmer and egg whites should feel cold.
Notes
For the creamiest filling, mash yolks thoroughly before mixing in the wet ingredients, and chill after filling so the piped tops set. Store covered in the refrigerator for up to 3 days; freezing is not recommended. For a lighter option, use light mayonnaise and reduce added sugar slightly if your relish is very sweet.