in salted water for 15 minutes.
Turn off heat and add warm water, cool water, then cold water to the pot. Allow whole eggs to rest in cold water for 5 minutes.
Remove whole eggs and lay on a cooling rack for at least another 5 minutes.
Peel the eggs and rinse under cool water to make sure all the shell is removed. Return to the rack after rinsing.
Slice eggs in half length-wise and scoop out yolks into a medium sized mixing bowl or food processor, depending on how smooth you want your filling.
Blend yolks with
Mayonnaise (1/4 cup)
Yellow Mustard (1 tsp)
Pickle Relish (1 tsp)
Salt (1/2 tsp)
Freshly Ground Black Pepper (1/2 tsp)
. You can either hand mix your ingredients if you like your eggs a little chunkier or in a processor if you want them smooth.
For Lemony Deviled Eggs, you can either replace the mayonnaise with
Lemonaise (1/4 cup)
and juice from the
in the yolk mixture. Sprinkle some Lemon Zest and
Watercress (to taste)
on top of eggs.
For Spicy Deviled Eggs, you can add
Ground Cumin (1/2 Tbsp)
Sriracha (1 tsp)
to the yolk mixture. Sprinkle eggs with
Scallions (to taste)
For Savory Deviled Eggs, you can add
Horseradish (1/2 Tbsp)
to the yolk mixture and replace salt with smoked salt. Top with crispy
Bacon (to taste)
Roasted Almonds (to taste)
Pipe or carefully spoon yolk filling back into whites. Top with a sprinkle of
Paprika (to taste)