1-First step: Cook the eggs Start by hard boiling the eggs using the method that works best for you. For the stovetop method, place 12 large eggs in a pot and cover them with cold water. Heat until boiling, add 1 teaspoon baking soda, cover, and remove from heat. Let the eggs sit in the hot water for 12 minutes, then move them into an ice water bath. If you prefer a pressure cooker, add 1 cup water and a wire rack to the cooker. Place the eggs on the rack, cook at high pressure for 5 minutes, then let the pressure release naturally for 5 minutes. Finish with an ice water bath for 5 minutes. For the oven method, preheat the oven to 325 degrees F, place the eggs in muffin tin cups, and bake for 30 minutes. Then cool them in an ice water bath for 10 minutes.

2-Second step: Peel and slice Once the eggs are cool, peel them carefully. Adding baking soda to boiling water can help the shells come off more easily, and older eggs often peel better too. Slice each egg lengthwise so you have clean halves for the filling. Gently remove the yolks and place them in a mixing bowl. Set the egg whites aside on a plate or platter so they stay ready for filling.

3-Third step: Make the filling Mash the yolks with 1/3 cup mayonnaise, plain Greek yogurt, or a mix of both. Add 2 tablespoons pickle relish or diced dill pickle, 1 1/2 teaspoons mustard, and salt and pepper to taste. Mix until the filling is smooth and creamy. Taste and adjust as needed, since some people like more tang, while others want a richer filling. If the filling seems too thick, add a small spoonful more mayo or yogurt. If it tastes too rich, a little extra mustard or pickle relish can help brighten it up.

4-Fourth step: Fill the egg whites Spoon the yolk mixture back into the egg whites, or pipe it in for a neater look. A piping bag or a zip-top bag with the corner snipped off works well if you want pretty swirls. If you are making these for a party, piping gives them a polished finish with very little extra effort.

5-Final step: Garnish and chill Top the deviled eggs with paprika or chives, then refrigerate them before serving. Chilling helps the filling set and lets the flavors come together. This recipe is best served cold, and it is easy to make ahead when you need a quick appetizer for guests.