Perfect Deviled Egg

12 servings

The secret to perfect deviled eggs is to not overcook the eggs. Have fun with the garnishes – fresh herbs, chopped tomato and red onion, crumbled bacon, capers, even caviar.

6 large eggs
2 to 3 tablespoons mayonnaise, or as needed
2 tablespoons sweet pickle relish or juice of sweet pickles
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
Dash cayenne pepper, if desired
Chopped fresh herbs, paprika, onion, or tomato for garnish

Place the eggs in a large saucepan and pour in enough cold water to cover them by a couple of inches. Place the pan over medium-high heat and bring to a boil. Cover the pan and remove it from the heat. Let the eggs stand in the hot water for 15 minutes.
Drain the water from the pan and immediately fill it with cold water. Remove the eggs from the pan and gently tap them on a counter to crack them. Peel the eggs under cool running water, starting at the large end. Slice the eggs in half lengthwise, remove the yolk with a teaspoon, and place them in a small bowl. Set aside the whites.
Add the mayonnaise, pickle relish or juice, and mustard to the yolks and mix, mashing the yolks with a fork. Season with salt and pepper to taste. Add more mayonnaise or some of the pickle juice if the yolk mixture is too dry.
Spoon the yolk mixture into the hollows of the egg whites and place them on a serving plate. For a fancier look, spoon the egg yolk mixture into a resealable plastic bag, snip off the corner, and pipe the mixture into the hollows of the egg whites. Sprinkle the tops with chopped herbs or other garnishes.

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