I tried Alex Guarnaschelli, Rachael Ray, and Paula Deen’s recipes for deviled eggs. The best one was also the cheapest to make.

Deen’s eggs are all about the garnish.

The process of making these eggs was fairly simple. I cut the hard-boiled eggs and put the yolks in a bowl; mixed the mayonnaise, relish, mustard, salt, and pepper with the yolks; and finally, garnished the eggs with paprika, pickles, and pimientos.

I noticed this recipe called for more mayonnaise than the others, which resulted in a really creamy, fluffy yolk mixture. The minimal ingredients for the mixture also meant it retained its appealing, bright-yellow color.

The star of the show here is the garnish, which consists of a light dusting of paprika, carefully placed pickle slices, and a few bright pimiento slices.

The eggs looked pretty fancy.