Description
This classic deviled eggs recipe combines creamy mayonnaise, tangy mustard, and tart pickle relish for a delightful flavor. Perfect for gatherings and easy to prepare, it’s a must-try for anyone looking for simple, homemade appetizers that impress!
Ingredients
Scale
- 12 large eggs
- 1/3 cup mayonnaise
- 2 tablespoons pickle relish
- 1 1/2 teaspoons dijon mustard
- salt and freshly ground black pepper
- paprika
Instructions
- Hard boil the eggs using one of three methods: stovetop, Instant Pot, or oven.
- For stovetop, cover eggs with water in a saucepan, bring to a boil, add baking soda, cover, and remove from heat for 12 minutes, then cool in an ice water bath.
- For Instant Pot, place eggs on a wire rack, add 1 cup of water, and cook on high pressure for 5 minutes, followed by a 5-minute natural release, then cool in ice water.
- For oven, preheat to 325°F, place eggs in muffin tins, and bake for 30 minutes, then cool in ice water.
- Peel and slice the eggs in half lengthwise, removing yolks into a bowl.
- Mix yolks with mayonnaise, pickle relish, and mustard until smooth, seasoning with salt and pepper to taste.
- Fill each egg white half with the yolk mixture, using a spoon or piping bag, and garnish with paprika before serving.
Notes
These deviled eggs can be stored in the fridge for 2-3 days.
For a twist, substitute mayonnaise with half Greek yogurt for a lighter version.
Garnish can include chives or additional spices for extra flavor.
Nutrition
- Serving Size: 1 egg half
- Calories: 70
- Sugar: 0g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg