12–13 large eggs

1 tablespoon prepared yellow mustard

⅔ cup mayonnaise

¼ teaspoon salt

½ teaspoon ground black pepper

¼ cup sweet pickle relish

Paprika, cayenne, or black pepper for garnish

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Place eggs in a saucepan in a single layer and cover with cold water by 1 inch.
Bring water to a boil, stirring eggs occasionally. Once boiling, stir once more, reduce heat to low, cover, and cook for 13 minutes.
Drain hot water and cover eggs with cold water, stirring gently. Repeat until eggs are cool enough to peel.
Peel eggs under cool running water and place on a paper towel-lined plate.
Slice eggs in half lengthwise. Remove yolks to a food processor or mixing bowl; place whites on a serving platter.
Add mustard, mayonnaise, salt, and pepper to yolks. Blend until smooth.
Stir in sweet pickle relish. Adjust seasoning as needed, adding more mayo for a silkier filling.
Spoon or pipe filling back into egg whites.
Garnish with paprika, cayenne, or black pepper before serving.

Prepare filling and whites separately ahead of time, then assemble just before serving.

Add smoked paprika, hot sauce, or fresh herbs for flavor variations.

For easy peeling, crack eggs and peel under cool running water.

Do not freeze deviled eggs—texture changes drastically.

Keep refrigerated and do not leave out for more than 2 hours.