Deviled Eggs

This Classic Deviled Eggs recipe is always a winner, made with simple ingredients including pickle relish, mayonnaise, mustard, salt, and pepper.

Prep time: PT15M

Cook time: PT10M

Total time: PT25M

Rating

4.92 stars (956 reviews)

Keywords

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Ingredients

12 large eggs
1/3 cup mayonnaise (, or use half mayo and half plain Greek yogurt)
2 Tablespoons pickle relish (, or diced dill pickle)
1 1/2 teaspoons dijon mustard (, or yellow mustard)
salt and freshly ground black pepper (, to taste)
paprika (for garnish)

Cuisine

American

Steps

Hard Boil Eggs: Stovetop Method: Add eggs to a saucepan and cover eggs with cold water. Heat until water comes to a boil. Stir in 1 teaspoon of baking soda (trick for helping the eggs to peel easily), apply lid to cover, and remove from heat. Rest with the lid on for 12 minutes. Remove eggs to an ice water bath to cool.Instant Pot Method: Add 1 cup of water to Instant Pot. Add wire rack and place eggs on top. Cook on high pressure for 5 minutes, with a 5 minute natural release. Remove eggs to an ice water bath for 5 minutes.Oven Method: Preheat oven to 325 degrees F. Place each egg in the cup of a standard muffin tin and bake for 30 minutes. Remove eggs to an ice water bath to cool.
Peel and cut eggs: Slice peeled eggs in half, lengthwise. Carefully remove the yellow yolks and place yolks in bowl.
Filling: To the bowl with the egg yolks add mayonnaise, pickle relish, and mustard. Mash with a fork until smooth. Add salt and pepper, to taste. Add more mayo, mustard, or seasonings to taste, if needed.
Assemble: Add a big spoonful of filling back into each egg white. Use a spoon, or a pastry bag to pipe the filling in. garnish with paprika or chives, just before serving.
Store in the fridge for 2-3 days (depending on the freshness of eggs).

Nutitrion

Serving Size: 1 serving
Calories: 89 kcal
Carbohydrates: 2 g
Protein: 6 g
Fat: 6 g
Saturated Fat: 2 g
Trans Fat: 0.02 g
Cholesterol: 187 mg
Sodium: 157 mg
Sugar: 0.4 g
Unsaturated Fat: 4 g

Reviews

Robin on 2024-03-31 (5 stars):
These were devoured in minutes lol. And my family loved loved them. Easter Day hit. Thank you! I substituted horseradish in place of the pickle relish today. They were just delicious. I, too, found an ice bath to be a pretty fool proof way to ensure eggs will be set and will peel easily. I also roll them around or lightly tap them on the counter (or a plate) all over before peeling shell off. It’s like magic. Oh. And I agree. Farm fresh local eggs are great for everything but deviled eggs. Shells will stick like glue lol. Anyway, that’s what I’ve learned over time. Again, great classic recipe! Much thanks again.