Ingredients
Equipment
Method
- Place 6 large eggs in a pot and cover them with cold water by about an inch.
- Bring the water to a rolling boil over high heat, then remove from heat and let the eggs sit covered for 12 minutes.
- Transfer the cooked eggs immediately to an ice bath to stop the cooking process and let them sit for at least 3 minutes.
- Gently tap and roll each cooled egg on the counter to crack the shell, then peel under cool running water.
- Pat the peeled eggs dry with a paper towel.
- Using a sharp knife, cut each egg in half lengthwise, creating two even halves.
- Arrange the halves on a work surface with the yolk side facing up.
- Use a small spoon to scoop out the yolks from each egg white half, placing the yolks in a small mixing bowl.
- Add 3 tablespoons mayonnaise, 2 tablespoons sweet pickle relish, 1 teaspoon yellow mustard, and 1/2 teaspoon apple cider vinegar to the yolks.
- Mash the yolks and fold everything together with a fork until smooth and creamy, leaving a few small chunks of relish.
- Stir in 1/4 teaspoon salt and 1/8 teaspoon black pepper, then taste and adjust seasoning if needed.
- Transfer the filling to a piping bag fitted with a large star tip or use a zip-top bag with a corner snipped.
- Pipe a generous dollop of filling into each egg white half using even pressure to create consistent peaks.
- Dust the top of each deviled egg with a pinch of paprika and optionally a tiny pinch of additional relish.
- Refrigerate the finished eggs for at least 30 minutes before serving or up to 4 hours ahead.
Notes
Boil and peel eggs a day ahead if needed. Store peeled eggs in an airtight container in the fridge, then make filling and assemble before serving.