Step 1: Hard-Boil the Eggs

1. Place the eggs in a single layer in a large pot. Cover with cold water, about 1 inch above the eggs.

2. Bring to a boil over medium-high heat.

3. Once boiling, turn off the heat, cover the pot, and let the eggs sit for 10–12 minutes.

4. Transfer the eggs to an ice water bath to cool completely before peeling.

Step 2: Prepare the Filling

1. Peel the cooled eggs and slice them in half lengthwise.

2. Gently scoop out the yolks into a mixing bowl and set the whites aside.

3. Mash the yolks with a fork until finely crumbled.

4. Add mayonnaise, sour cream, Dijon mustard, sweet pickle relish, sugar, vinegar, salt, and pepper to the yolks.

5. Mix until smooth and creamy. For an ultra-smooth filling, use a hand mixer.

Step 3: Fill the Egg Whites

1. Spoon the yolk mixture into a piping bag or a zip-top bag with the corner snipped off.

2. Pipe the filling into the cavity of each egg white half, generously mounding it up.

Step 4: Garnish and Serve

1. Sprinkle paprika over the top of the filled eggs for color and a slight smoky flavor.

2. Garnish with chopped chives, parsley, or crispy bacon bits if desired.

3. Arrange on a serving platter and keep chilled until ready to serve.