These creamy and flavorful deviled eggs are a crowd-pleasing appetizer perfect for any occasion. Garnished with optional paprika and chives, they're as pretty as they are delicious.
Bring to a boil, then remove from heat. Cover and let sit for 10–12 minutes.
Cool eggs under cold water or in an ice bath.
Peel eggs, then slice in half lengthwise.
Remove yolks and mash in a bowl with mayo, mustard, and relish. Season with salt and pepper.
Spoon or pipe filling into egg white halves.
Garnish with paprika and chives if desired. Chill until ready to serve.
Notes
Use slightly older eggs for easier peeling. Add a pinch of sugar to the filling if you like it a little sweeter. Store leftovers in the fridge for up to 2 days.