Deviled Eggs: Creamy and Silky Recipe Ready in 27 Minutes

Instructions:

1. Bring 1 inch of water to a rolling boil in a pot. Note: Using only an inch allows the water to reach temperature quickly and provides plenty of steam.
2. Place cold eggs into a steamer basket and lower into the pot. Cover tightly and steam for 12 minutes. Wait until you see steady steam escaping the lid before you start your timer.
3. Prepare an ice bath with 50% ice and 50% cold water. Note: This rapid cooling prevents the green ring and makes the egg shrink for easier peeling.
4. Immediately transfer the steamed eggs to the ice bath for at least 10 minutes. Touch the eggs to ensure they feel cold to the core.
5. Gently crack eggshells and peel under cold running water. Listen for the 'shatter' sound as you tap the shell against the counter.
6. Slice eggs in half lengthwise using a damp knife. Note: Wiping the knife between cuts keeps the whites clean and prevents yolk buildup.
7. Remove the yolks and push them through a fine mesh sieve into a bowl. Look for a fine, sandy texture that is free of large lumps.
8. Combine yolks with mayo, Greek yogurt, mustard, vinegar, relish, salt, and pepper. Mix until velvety and smooth with no visible streaks of yogurt.
9. Transfer the yolk mixture to a piping bag. Pipe the filling evenly into the centers of the egg whites until they are mounded and full.
10. Garnish with a dusting of smoked paprika and minced fresh chives. Serve immediately or chill until needed. When you are peeling, I find it's best to start at the wider end of the egg. There is usually a small air pocket there that gives you a foothold to get under the membrane. Once you get under that thin skin, the whole shell usually comes off in two or three large pieces. If you're struggling, keep the egg submerged in the water while you peel; the water helps lubricate the space between the shell and the white, making it even easier.