1-First, hard boil the eggs using one of these methods. For the stovetop, place eggs in a saucepan covered with cold water, heat until boiling, add 1 teaspoon baking soda, cover, and remove from heat. Let them sit for 12 minutes, then transfer to an ice water bath to cool. If you have an Instant Pot, add 1 cup water and place a wire rack inside, lay eggs on the rack, and cook on high pressure for 5 minutes with a natural release of 5 minutes. Cool in an ice water bath for 5 minutes afterward. For the oven method, preheat to 325°F (163°C), place eggs in muffin tin cups, and bake for 30 minutes, then cool in an ice water bath for 10 minutes.

2-After cooling, peel the eggs and slice them in half lengthwise, then carefully remove the yolks into a bowl. Mash the yolks with mayonnaise, pickle relish, and mustard until smooth, and season with salt and pepper to taste. Adjust the mixture by adding more mayonnaise, mustard, or relish to get your ideal flavor and texture.

3-Next, spoon or pipe the yolk mixture back into the egg whites for a neat presentation. Finish by garnishing with paprika or chives, and refrigerate the devilled eggs to enjoy within 2-3 days. This step-by-step process, including tips from deviled eggs variations, makes it simple to create a crowd-pleaser.