Instructions

• Start by placing the 12 large eggs in a large pot and covering them with cold water. Make sure there’s about an inch of water above the eggs. Bring the water to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let it sit for about 12 minutes.
• After 12 minutes, transfer the eggs to a bowl of ice water. This will stop the cooking process and make peeling easier. Let them cool for at least 10 minutes.
• Once the eggs are cool, gently tap them on a hard surface to crack the shell. Roll the egg between your hands to loosen the shell, then peel under running water to help remove any stubborn bits.
• Slice the peeled eggs in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Add ½ cup mayonnaise or Greek yogurt, 1 tablespoon lemon juice or vinegar, 2 teaspoons Dijon mustard, ½ teaspoon horseradish (if using), ½ teaspoon onion powder, ¼ teaspoon garlic powder, and ½ teaspoon kosher salt to the yolks.
• Using a fork or potato masher, mix the yolk and other ingredients until smooth and creamy. Taste and adjust seasoning if necessary.
• Transfer the yolk mixture to a piping bag or a zip-top bag with the corner snipped off. Pipe the mixture into each egg white half, filling generously.
• Sprinkle the filled deviled eggs with paprika and chopped chives for a pop of color and flavor. Arrange them on a serving platter and enjoy!