Deviled Eggs

Ingredients

  • 6 large eggs
  • Ice
  • 2 Tbsp. mayonnaise
  • 1 1/2 Tbsp. sweet or dill pickle relish
  • 1 tsp. yellow mustard
  • 1/4 tsp. kosher salt
  • 1/4 tsp. black pepper
  • Garnish: paprika (optional)

Directions

  1. Boil eggs: Fill a large pot with water; bring to a boil over high. Carefully lower eggs into boiling water; cook, undisturbed, for 11 minutes, 30 seconds.
  2. Make ice bath: Meanwhile, fill a large bowl halfway with ice; add water to cover. Set ice bath aside.
  3. Chill eggs: Using a slotted spoon, immediately transfer cooked eggs from boiling water to ice bath. Let stand until completely cooled, at least 5 minutes.
  4. Peel eggs: Working with 1 egg at a time, firmly tap on a flat surface until cracks form all over the shell. Peel under cold running water.
  5. Halve eggs: Cut eggs in half lengthwise; remove yolks. Set egg white halves aside.
  6. Make deviled egg filling: Using a fork, mask together yolks and mayonnaise in a medium bowl. Add relish, mustard, salt, and pepper; stir well to combine.
  7. Fill eggs: Spoon or pipe about 1 tablespoon filling into each egg white half. Garnish with paprika, if desired. Serve immediately, or store, covered, in refrigerator up to 3 days.