Classic Deviled Eggs Recipe in 47 Minutes

Instructions:

1. Boil the water. Fill a medium saucepan with 1 inch of water and bring it to a rolling boil over high heat. Note: Using only an inch ensures you are steaming, not submerged boiling, which is gentler on the shells.
2. Steam the eggs. Gently place 6 large eggs into a steamer basket or directly into the saucepan water using a slotted spoon. Cover with a tight fitting lid and steam for 12 minutes.
3. Shock the eggs. Immediately transfer the eggs to a large bowl filled with ice and water. Let them rest for 10 minutes to stop the carryover cooking. Note: This prevents the iron and sulfur from reacting and forming a green ring.
4. Crack and peel. Gently tap the eggshells on a hard surface to crack them all over. Peel under cold running water, starting from the wider end where the air pocket is located.
5. Prep the whites. Slice each egg in half lengthwise with a sharp, clean knife. Gently pop the yolks out and place them into a fine mesh sieve set over a mixing bowl. Pat the whites dry with a paper towel until they are no longer slippery.
6. Sieve the yolks. Use the back of a spoon to push the yolks through the sieve. They should fall into the bowl looking like a fine, bright yellow powder. Note: This is the secret to a lump free filling.
7. Mix the filling. Add 1/4 cup mayonnaise, 1 tsp Dijon mustard, 1 tsp apple cider vinegar, 1 tbsp sweet pickle relish, 1/4 tsp salt, and 1/8 tsp black pepper to the bowl. Whisk vigorously until the filling is mousse like and completely smooth.
8. Pipe the mixture. Transfer the yolk mixture to a piping bag fitted with a star tip. Pipe the filling into the center of each egg white half, swirling upward for a professional look.
9. Add the garnish. Dust with a pinch of smoked paprika and sprinkle the 1 tsp of snipped chives over the top.
10. Chill before serving. Place the finished eggs in the refrigerator for 20 minutes to allow the filling to firm up slightly. Serve chilled for the best texture and flavor.