Hard Boil the Eggs

Stovetop Method

• Place eggs in a saucepan and cover with cold water.
• Bring water to a boil.
• Stir in 1 teaspoon baking soda.
• Cover with a lid and remove from heat.
• Let sit for 12 minutes.
• Transfer eggs to an ice-water bath until cooled.

Instant Pot Method

• Add 1 cup water to the Instant Pot.
• Place eggs on a wire rack.
• Cook on high pressure for 5 minutes.
• Allow a 5-minute natural release.
• Transfer eggs to an ice-water bath for 5 minutes.

Oven Method

• Preheat oven to 325°F (163°C).
• Place each egg in a muffin tin cup.
• Bake for 30 minutes.
• Transfer to an ice-water bath to cool.

Prepare the Eggs

• Peel the cooled eggs.
• Slice each egg in half lengthwise.
• Remove yolks carefully and place them in a bowl.

Make the Filling

• Add mayonnaise, pickle relish, and Dijon mustard to the yolks.
• Mash with a fork until smooth and creamy.
• Season with salt and black pepper.
• Adjust seasonings to taste.

Assemble

• Spoon or pipe the filling into each egg white half.
• Sprinkle with paprika.
• Garnish with chopped chives if desired.
• Serve chilled.
• These classic Deviled Eggs are best served fresh but can also be prepared ahead for convenience.