Million Dollar Deviled Eggs with Sweet Pickle Relish

Six eggs make 12 deviled eggs, and you cover and cook eggs for 12 minutes once the water comes to a boil. I make deviled eggs for events and other holiday meals when I want to have an appetizer prepared in advance. Other ingredients in my deviled eggs include sweet pickle relish and Dijon mustard for some acidity, I particularly enjoy the sweet pickle relish in deviled eggs.

I don't use hot water. I use at least an inch of cold water in a large saucepan. I add eggs and cook them over high heat until the water boils. Then I take the pan off the heat. This prevents a greenish film from forming on hard-boiled eggs that will be served cold.

After an ice bath, I wash eggs to remove their shells. I find that eggs a week or two old wash more quickly and easily for me. I cut the eggs in half lengthwise and set the egg whites on serving dishes as I prepare other filling ingredients. This keeps the presentation cleaner.

I break up the yolks into smaller pieces and combine them with other liquids. Blend the egg yolks and other ingredients just enough to incorporate the filling and prevent a greasy final product. For serving at a party, use a star-shaped tip on a pastry bag to pipe the filling into cups. Add smoked paprika and chopped chives to the filling in the cup and refrigerate for 30 minutes. I like the texture and pattern created by the star tip.