1-First Step: Gather and prep Collect all ingredients: 12 large eggs; 1/3 cup mayonnaise or plain Greek yogurt (or a mix); 2 tablespoons pickle relish or diced dill pickle; 1 1/2 teaspoons mustard (yellow, Dijon, or spicy brown); salt and pepper; paprika or chives for garnish. Set an ice water bath (bowl of cold water filled with ice) nearby to stop the cooking immediately after the eggs finish. Line a tray with paper towels for drying peeled eggs, and prep a piping bag or small spoon for filling.

2-Second Step: Hard-boil the eggs (choose one method) Stovetop Method: 1. Place the eggs in a single layer in a saucepan and cover with cold water by about 1 inch. 2. Add 1 teaspoon baking soda to the water to aid peeling and bring to a boil over high heat. 3. Once boiling, cover the pan, remove from heat, and let sit for 12 minutes. 4. Transfer eggs to the ice water bath to cool for at least 5-10 minutes before peeling. Pressure Cooker Method (Instant Pot style): 1. Add 1 cup water to the pressure cooker and place a wire rack or trivet inside. 2. Lay eggs on top, set to high pressure for 5 minutes, then allow a 5-minute natural pressure release. 3. Carefully release remaining pressure, then move eggs to an ice water bath for 5 minutes. Oven Method: 1. Preheat oven to 325F. 2. Place each egg in a standard muffin tin cup and bake for 30 minutes. 3. When done, transfer eggs to an ice water bath and cool for 10 minutes before peeling.

3-Third Step: Peel and halve Gently tap each cooled egg on a hard surface to crack the shell and peel under running water if needed. Slice eggs in half lengthwise with a sharp knife, wiping the blade between cuts to keep whites tidy. Remove yolks carefully and place them in a medium bowl. Arrange the whites on a serving platter or tray with the hollows facing up for filling.

4-Fourth Step: Make the filling Using a fork, mash the yolks until they are fine and crumb-free. Add 1/3 cup of mayonnaise, plain Greek yogurt, or a combination and 2 tablespoons pickle relish or diced dill pickle. Stir in 1 1/2 teaspoons mustard (choose yellow for classic flavor, Dijon for a sharper note, or spicy brown for depth). Season with salt and pepper to taste. Mix until smooth. If the mixture seems too thick, add a bit more mayo or yogurt to reach a piping-friendly consistency. Taste and adjust seasoning. This is the base for your deviled eggs filling; variations like mashed avocado or bacon bits can be folded in now per preference.

5-Fifth Step: Fill the whites Transfer the yolk mixture into a piping bag fitted with a star tip or a zip-top bag with the corner snipped. Pipe neat swirls into each egg white hollow. For a more rustic look, use a small spoon to drop mounds of filling. Garnish each deviled egg with a sprinkle of paprika or chopped chives. For extra flair, add bacon crumbles, chili crisp, or chopped dill pickle as a topping.

6-Final Step: Chill and serve Refrigerate filled deviled eggs for at least 15-30 minutes before serving for best texture and flavor. These easy deviled eggs benefit from a short chill so the filling firms up slightly. Place the platter on the table with small spoons and toothpicks for guests. If transporting, use an egg carrier or a shallow container lined with a damp paper towel and a lid.