Southern-style deviled eggs

The Perfect Boil: Place eggs in a single layer in a saucepan and cover with 1 inch of water. Bring to a rolling boil, then immediately turn off the heat and cover. Let them sit for 10–12 minutes.
The Ice Bath: Plunge the eggs into a bowl of ice water for at least 5 minutes. This “shocks” the membrane, making the shells slide right off.
The Slice: Peel the eggs and slice them in half lengthwise. Pop the yolks into a medium bowl and set the whites on a platter.
The “Sieve” Secret: For professional, lump-free filling, push the yolks through a fine-mesh sieve with a spoon. If you don’t have one, mash them with a fork until they look like yellow sand.
The Mix: Stir in the mayo, mustard, relish, and seasonings. Whisk until the mixture is pale and silky.
The Pipe: You can use a spoon, but for the “Southern look,” put the filling into a Ziploc bag, snip off the corner, and pipe it into the whites.
The Dusting: Sprinkle with Smoked Paprika from a distance to get an even “mist” of color rather than a clump.

Drain the Relish: If you dump the relish in straight from the jar, the extra liquid will make your filling “weepy” and runny. Press it in a paper towel first.
The “Center” Trick: To get the yolks perfectly centered, store your egg carton on its side for 24 hours before boiling.
The “Bacon” Upgrade: If you want to go “Deluxe,” top each egg with a tiny square of crispy bacon (like the bits from your Fried Cabbage) and a sprig of dill.