Crack 2–3 large eggs per serving into a Mixing Bowl. Add a pinch of salt and a few grinds of black pepper. Whisk until fully combined — no white streaks. Optional: add 1–2 tbsp milk (richer) or water (lighter) per serving. Use a nonstick or well-seasoned carbon steel pan. Have a Rubber Spatula or Wooden Spoon ready before the pan goes on heat.

Add ½ tbsp unsalted butter to a Skillet. For creamy curds, use medium-low or low heat. For firmer eggs in less time, use medium — no higher. Once butter melts and coats the pan, pour in your whisked eggs. Let sit undisturbed 20–30 seconds until edges just begin to set. Using a Spatula, pull eggs in slow, sweeping strokes — lift and fold rather than stir constantly. This builds larger, softer curds. More frequent stirring gives smaller, more uniform curds. Total cook time: 3–6 minutes. Low heat = 5–6 min, creamiest result. Medium heat = 3–4 min, slightly firmer. Remove when almost no liquid egg remains but the surface still looks slightly wet and shiny.

Once boiling, remove the pan from heat, cover with a lid, and let the 12 large eggs sit undisturbed for exactly 12 minutes. This produces perfectly set, creamy yolks with no gray ring.

While the 12 large eggs sit, prepare an ice bath: fill a large Mixing Bowl with cold water and a generous amount of ice. When the 12 minutes are up, use a Slotted Spoon to transfer the 12 large eggs immediately to the ice bath. Let them chill for at least 10 minutes — this stops the cooking and makes peeling much easier.

Gently peel the 12 large eggs under cool running water. Pat dry. Slice each 12 large eggs in half lengthwise with a sharp Knife, wiping the blade clean between cuts for neat edges.

Pop the yolks out into a medium Mixing Bowl. Arrange the empty 12 large eggs white halves on a serving platter.

Mash the yolks thoroughly with a fork until no large lumps remain. Add the ⅓ cup mayonnaise, 1 tbsp yellow mustard, 1 tbsp sweet pickle relish, 1 tsp apple cider vinegar, ½ tsp granulated sugar, ¼ tsp kosher salt plus more, and ¼ tsp black pepper freshly ground. Stir and mash until the mixture is completely smooth and creamy. Taste and adjust ¼ tsp kosher salt plus more, ¼ tsp black pepper freshly ground, or 1 tbsp yellow mustard to your liking.

Transfer the yolk mixture to a Piping Bag fitted with a large Star Piping Tip (Large) or Round Piping Tip (Large), or simply use a Ziploc Bag with one corner snipped off. Pipe the filling generously into each 12 large eggs white half, slightly mounding it above the rim. Alternatively, use a spoon to fill them for a rustic look.