1. Boil the eggs
Place the eggs in a saucepan and cover them with cold water by about 1 inch. Bring the water to a boil over medium-high heat.
2. Cook the eggs
Once the water reaches a full boil, turn off the heat and cover the saucepan. Let the eggs sit for about 10–12 minutes.
3. Cool the eggs
Transfer the eggs immediately to a bowl of ice water. Let them cool for at least 5 minutes. This makes them easier to peel.
4. Peel the eggs
Gently tap each egg on the counter and peel away the shell. Rinse the eggs briefly under cool water if necessary.
5. Slice the eggs
Cut each egg in half lengthwise. Carefully remove the yolks and place them in a small bowl.
6. Make the filling
Mash the egg yolks with a fork until crumbly. Add the mayonnaise, mustard, sweet pickle relish, pickle juice, salt, black pepper, and paprika. Mix until smooth and creamy.
7. Fill the egg whites
Spoon the yolk mixture back into the egg-white halves. For a prettier presentation, transfer the filling to a piping bag and pipe it into each egg.
8. Garnish
Sprinkle the deviled eggs lightly with paprika and add a little chopped parsley or chives.
9. Chill and serve
Refrigerate for about 30 minutes before serving. Serve chilled as an appetizer, picnic dish, or classic Southern side.
Tip: For extra-creamy Southern-style deviled eggs, mash the yolks very thoroughly before adding the other ingredients.
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