Ingredients
For the Eggs
- 6 large eggs
For the Filling
- ¼ cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon sweet pickle relish
- 1 teaspoon white vinegar
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
For the Garnish
- ½ teaspoon paprika
- 1 tablespoon finely chopped fresh chives or green onions
- Optional: sliced pickles
- Optional: hot sauce
Instructions
- Place the eggs in a saucepan and cover with cold water by about 1 inch.
- Bring the water to a boil over medium-high heat.
- Turn off the heat, cover the pan, and let the eggs sit for 10 to 12 minutes.
- Transfer the eggs immediately to an ice bath and cool for at least 5 minutes.
- Peel the eggs and pat them dry.
- Slice each egg in half lengthwise and carefully remove the yolks.
- Place the yolks in a bowl and mash them until smooth.
- Add mayonnaise, mustard, pickle relish, vinegar, garlic powder, onion powder, paprika, salt, and black pepper.
- Mix until creamy and well combined. Taste and adjust the seasoning if needed.
- Transfer the filling to a piping bag or zip-top bag with the corner snipped off.
- Pipe the filling evenly into each egg white half.
- Sprinkle lightly with paprika and garnish with chopped chives.
- Chill for 15 to 20 minutes before serving.
Notes
- For an extra-smooth filling, press the cooked yolks through a fine-mesh sieve before mixing.
- Drain excess liquid from the pickle relish if it is particularly wet.
- Add a few drops of hot sauce or a pinch of cayenne for a spicy variation.
- Prepare the filling several hours ahead and keep it refrigerated until ready to assemble.
- For the best texture and presentation, serve the deviled eggs well chilled.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian