1-Second Step: Cook the eggs
Use whichever method fits your kitchen and schedule.

Pressure cooker method (fast, reliable)
* Add 1 cup water to the pressure cooker or Instant Pot and place eggs on the trivet in a single layer.
* Cook on high pressure for 5 minutes, then quick release pressure and immediately transfer eggs to an ice bath for 5 minutes. This method gives consistent results and peels easily.

Stovetop method (no special tools)
* Place eggs in a single layer in a pot and cover with cold water by about 1 inch. Add a pinch of salt if you like.
* Bring water to a rolling boil, then cover the pot, remove it from the heat, and let eggs sit in the hot water for 12 minutes.
* Transfer eggs to an ice bath for 5 minutes. Cracking the shells slightly and soaking in ice water loosens the shells and aids peeling.

2-Third Step: Peel and halve the eggs
* Gently tap each cooled egg on a hard surface to crack the shell, then peel under running water to help release the shell segments.
* Slice the boiled eggs in half lengthwise with a sharp knife to reveal even egg white wells for filling. Remove the yolks and place them in a mixing bowl.

3-Fourth Step: Make the yolk filling
Combine the yolks with the rest of the filling ingredients and mix until smooth.
1. Add 3 tablespoons mayonnaise, 2 teaspoons plain yellow mustard, 2 teaspoons dill pickle juice (or 2 teaspoons white wine vinegar plus 1/4 teaspoon kosher salt), and 1/4 teaspoon black pepper to the bowl with the yolks.
2. Mash the mixture with a fork until mostly smooth, then use a wooden spoon to push and smooth for a lump-free texture. For the silkiest result, pulse in a food processor until creamy.
3. Taste and adjust: add a touch more pickle juice or a pinch of salt if you want a brighter tang. For lower fat, swap 1 1/2 tablespoons mayo for plain Greek yogurt.

4-Fifth Step: Fill the eggs
* Transfer the yolk mixture to a pastry bag fitted with a jumbo round tip for neat, domed fillings that mimic a football shape. If you do not have a pastry bag, use a zipper bag and snip a corner or fill each white using a teaspoon.
* Pipe or spoon the filling into each egg white half until slightly mounded. The mound gives the look of a mini football when decorated.

5-Final Step: Decorate like a football and serve
* Wash and fully dry fresh chives. Cut chives into longer strips (about 1.5 inches) for the center lace and shorter strips (about 0.5 inches) for the cross stitches.
* Place one longer chive down the center of each filled egg, then add 3 or 4 short cross pieces across it to resemble football stitching. Press gently so the chives sit in the filling.
* Arrange the Football Deviled Eggs on a platter. Optional: dust lightly with paprika for a richer color contrast.
* Serve immediately, or chill in the fridge before serving. These make excellent game day finger food and travel well to potlucks and tailgates.