• prep: 10 min
• cook: 12 min
• total: 22 min

servings:

Adapted from several sources, including The New York Times and The Food Network.  Notes:  Egg steaming method adapted from J. Kenji Lopez Alt's The Food Lab. I steam my eggs for 12 minutes, and I find that to be perfect, but it may take some trial and error to get the timing right for you. If you like to use your Instant Pot, here is my Instant Pot hard-boiled egg recipe. Pickle Juice: This is a somewhat recent discovery and an underutilized ingredient in my kitchen. If you don't have pickles on hand, you can use vinegar or fresh lemon juice in its place.  To scale this recipe, I find that 1 tablespoon of mayonnaise for every 2 eggs is about right, and I like about 1 teaspoon of pickle juice for every 2 eggs as well, but I tend to like things on the acidic side, so as always, adjust to taste. I don't like my deviled eggs too mustardy, so I find 1 teaspoon for 8 eggs to be about right, but, again, add more or less to taste. 

• 8 eggs
• kosher salt or flaky sea salt
• freshly cracked pepper
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 2 – 4 teaspoons pickle juice or vinegar or lemon juice
• 1/4 cup finely chopped chives
• paprika, for finishing

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