Classic Deviled Eggs

Ingredients

• 12 hard-cooked eggs, peeled
• 1/2 cup mayonnaise
• 2 teaspoons yellow mustard
• 1 tablespoon dill pickle brine
• 1 tablespoon sweet pickle relish
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked or sweet paprika
• 2 tablespoons minced fresh chives

Before you cook

• Peel the hard-cooked eggs and pat them dry.
• Slice each egg in half lengthwise and pop the yolks into a bowl.
• Arrange the whites cut side up on a platter.

Steps

1. Mash the yolks with a fork until they are broken into fine crumbs with no lumps left.
2. Stir in the mayonnaise, mustard, pickle brine, and relish.
3. Beat the filling hard for 30 seconds, until it is completely smooth and creamy.
4. Season the filling with the salt and pepper, then taste and adjust it.
5. Scrape the filling into a piping bag fitted with a star tip, or into a zip-top bag with one corner snipped off.
6. Pipe the filling into the hollow of each white, mounding it above the rim.
7. Dust the tops with the paprika.
8. Scatter the chives over the platter and chill the eggs for at least 20 minutes before serving.