Classic Deviled Eggs

Instructions

1. 1

   Place the Eggs in a single layer in a Saucepan and cover with cold water by at least 1 inch. Bring to a full rolling boil over medium-high heat.

2. 2

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

3. 3

   While the 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 Eggs immediately to the ice bath. Let them chill for at least 10 minutes — this stops the cooking and makes peeling much easier.

4. 4

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

5. 5

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

6. 6

   Mash the yolks thoroughly with a fork until no large lumps remain. Add the Mayonnaise, Yellow Mustard, Sweet Pickle Relish, Apple Cider Vinegar, Granulated Sugar, Kosher Salt, and Black Pepper. Stir and mash until the mixture is completely smooth and creamy. Taste and adjust Salt, Black Pepper, or Yellow Mustard to your liking.

7. 7

   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 Egg white half, slightly mounding it above the rim. Alternatively, use a spoon to fill them for a rustic look.

8. 8

   Dust the filled Eggs lightly with Paprika and scatter sliced Chives over the top if using. Serve immediately or refrigerate uncovered for up to 1 hour, then cover loosely with Plastic Wrap until ready to serve.