These creamy and tangy deviled eggs are a timeless appetizer, perfect for gatherings, picnics, or a quick snack. With simple ingredients and endless customization options, they’re always a crowd-pleaser.
Place eggs in a single layer in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let sit for 12 minutes.
Transfer eggs to an ice bath to cool completely. Gently tap each egg on the counter and peel under cold running water.
Slice eggs in half lengthwise and carefully remove yolks, placing them in a mixing bowl. Set the egg whites aside.
Mash the yolks with a fork until crumbly. Add mayonnaise, Dijon mustard, and pickle relish (if using). Mix until smooth and creamy.
Season the yolk mixture with salt and freshly ground black pepper to taste. Adjust consistency by adding more mayonnaise if needed.
Spoon or pipe the yolk mixture into the egg white halves. For a decorative touch, use a piping bag fitted with a star tip or a zip-top bag with a corner snipped off.
Sprinkle the filled eggs with paprika for garnish. Optionally, add fresh herbs, chopped pickles, or a slice of olive for added flair.
Serve immediately or refrigerate in an airtight container until ready to serve. For best results, store the filling and egg whites separately if preparing ahead.