6 large hard-boiled eggs, peeled (see #2 & tips)
1/4 cup mayonnaise
1/2 Tbs sweet pickle relish
1 tsp yellow mustard
1/8 tsp salt
1 tsp sugar
1 dash Paprika for garnish
1. To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water and lid. Bring to a boil over medium-high heat. Reduce heat to low and cook at the barest simmer for 12 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.

2. Halve eggs lengthwise with a sharp knife. Gently remove the yolks. Place the yolk halves in a food processor with mayonnaise, relish, mustard, sugar and salt; process until smooth. Note: If it is a small batch like for 12, it might be easier to mash the eggs with the back side of a fork.

3. Spoon about 2 teaspoons yolk mixture into each egg white half. Sprinkle with paprika, if desired.
You can kick it up a notch by adding 1/8 of a teaspoon of ground cayenne pepper to the egg mixture mixing well per multiples of six eggs.

Don't go for the freshest eggs you can find. I know that sounds odd, and for most applications the fresher the better. But in this case, you don't want to use eggs straight from the farm, as they're harder to peel and you'll end up losing half the whites in the process.

Don't overcook the eggs. Gentler is better so that the yolks get just set, but not overcooked.
To make ahead: Cover and refrigerate for up to 1 day.
Featured Recipe
Deviled Eggs
Servings: 12
Preparation time: 5 minutes
Cooking time: 15 minutes
Ready in: 30 minutes
Author: Chef Allan Arkin
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