Place eggs in a sauce pot, ideally large enough to fit the eggs in a single layer. Fill with cold water just to cover the eggs. Pour a little white vinegar into the water. This is optional but will help them peel easier.
Over medium-high heat, bring the eggs to a boil and boil ten minutes for large eggs. Extra-large eggs will take 12 minutes and medium eggs will take 8.
Once cooked, run under cold water and allow to cool 5-10 minutes in cold water. Eggs peel easier when a little warm.
Peel eggs and place on a paper towel lined plate. This will keep them from slipping around.
Slice each egg in half and separate the egg yolk from the whites. Place the white halves back on a plate.
Press the yolks through a sieve into a medium bowl. Scrape the back of the sieve to get all the egg yolks!
Mix in mayonnaise, Dijon mustard and a small pinch of salt. Stir vigorously with a rubber spatula or spoon. I like to mix until the mixture looks a little lightened. This incorporates a little air and makes for an extra light and fluffy filling.
Taste and add additional salt if needed.
Scoop or pipe filling into the egg whites in the little spot left by removing the egg yolks. Sprinkle with paprika and dot with a little sweet relish.
Video
Notes
Flavor Tips - Sometimes I mix the relish right into the filling for an easier option!Technique - For an extra light, creamy egg filling, press the egg yolks through a sieve then beat in the mayonnaise and mustard until the filling is slightly lightened.Storage - Store leftovers in an airtight container in the fridge. Eat within a day or two for the best flavor; however, they will keep for up to seven days refrigerated.Yield: 8 Deviled Eggs