Deviled Eggs

Steps

1. Fill a large saucepan with enough water to cover the eggs by 1 inch and bring it to a boil. Lower in the eggs with a slotted spoon, adjust the heat so the water bubbles gently and cook 12 minutes.
2. While they cook, fill a large bowl with ice and water. Move the eggs into the ice water and leave them until completely cold, about 15 minutes.
3. Tap each egg all over and peel it under cool running water. Slice each one in half from end to end, pop the yolks into a bowl and arrange the whites on a platter.
4. Mash the yolks with a fork until no lumps remain. Stir in the mayonnaise, pickle juice, mustard, salt and pepper until smooth, then fold in the chopped pickle.
5. Taste and add a pinch more salt if needed. Spoon the filling into the whites, or pipe it from a zip-top bag with one corner snipped off.
6. Sprinkle with paprika and scatter the chives over the top. Refrigerate until serving, and keep them out of the fridge no longer than 2 hours.

Good to know

• Make ahead: Cook the eggs up to 1 week early and refrigerate them in their shells. A day before the party, the filling and the halved whites can go into the fridge in separate covered containers; fill the eggs shortly before guests arrive.
• For a sweeter Southern-style filling, use 2 tablespoons sweet pickle relish in place of the chopped dill pickle and pickle juice.
• Taking them to a party? A deviled egg carrier keeps them from sliding, and a tray of ice under the platter helps keep them cold.