Place 12 large eggs in a pot and cover completely with cold water. Bring to a boil over high heat, then remove from heat and cover the pot with a lid. Let them sit for 12 minutes—this is the secret to perfectly cooked yolks that aren't gray and chalky.

Transfer eggs to an ice bath immediately after those 12 minutes are up. I use a bowl with ice water and let them sit for at least 5 minutes so they cool completely. This stops the cooking process and makes peeling way easier than you'd expect.

Peel the eggs under cool running water, starting from the wider end where the air pocket is. The shells come off easier when water gets between the shell and the egg white. Pat them dry and carefully slice each egg in half lengthwise.

Scoop out the yolks into a small bowl and set the whites aside on a serving platter. Mash the yolks with a fork until they're mostly smooth—a few tiny lumps are actually fine. Mix in mayo, Dijon mustard, pickle relish, vinegar, salt, pepper, and sugar until it comes together as one creamy filling.

Add water one tablespoon at a time if the filling looks too thick. I personally like mine spreadable but not runny, so I taste and adjust the seasoning here too. Some people add more salt but I find the relish already brings plenty of salt.

Pipe or spoon the filling into each egg white half—I use a small spoon for quick weeknight versions. Sprinkle paprika over the top of every single one, then add chopped chives and red or green pepper pieces. Store in the fridge covered until you're ready to serve—they taste better cold anyway.