Southern Deviled Eggs

📝 Ingredients

• 12 large eggs
• 1/2 cup mayonnaise
• 1/4 cup sweet pickle relish OR dill pickle relish
• 2 Tbsp Dijon OR French's yellow mustard
• 1 Tbsp chopped fresh chives
• 1 tsp chopped fresh dill (plus sprigs for garnishing)
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp freshly ground black pepper
• 1/4 tsp granulated garlic
• 1/4 tsp cider vinegar
• few dashes hot sauce or cayenne pepper (optional)
• smoked paprika for garnishing

👨‍🍳 Instructions

1. 1Place eggs in a large pot in a single layer and cover with cold water. Bring to a rolling a boil then cover with a lid and turn off the heat. Allow to sit for 12 minutes.
2. 2Run eggs under cool water or plunge into an ice bath to cool more quickly. Cool just until they're easy to handle. Peel the eggs then use a sharp knife to slice each in half.
3. 3Remove the yolks using the tip of a teaspoon to a medium bowl. Peel and chop 2 whole eggs.
4. 4To the egg yolk mixture add mayonnaise, sweet relish, mustard, chives, dill, salt, pepper, garlic, vinegar and hot sauce. Mash the egg yolk mixture with a fork or a potato masher mixing until fully combined.
5. 5Divide deviled egg filling evenly among 20 egg whites. (You can use a teaspoon, a piping bag or a Ziploc storage bag with the corner snipped off, if desired.)
6. 6Sprinkle the tops with paprika and garnish with sprigs of dill. Store chilled for 4 hours before serving.