Description

These Deviled Eggs are a classic favorite, featuring a creamy filling made with mayonnaise and mustard. Perfect for picnics or as a tasty appetizer, their irresistible flavor and simple preparation will delight any gathering.

Ingredients

Scale

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)

Cook Mode Prevent your screen from going dark

Instructions

Hard Boil Eggs: For stovetop method, place eggs in a saucepan, cover with cold water, and bring to a boil. Add 1 teaspoon of baking soda, cover, and remove from heat for 12 minutes. Move eggs to an ice water bath to cool. For Instant Pot, add 1 cup of water, place eggs on a wire rack, and cook on high for 5 minutes with a 5 minute natural release before cooling in ice water. For oven method, preheat to 325°F, place eggs in a muffin tin, and bake for 30 minutes before cooling in ice water.
Peel and cut eggs: Carefully cut the boiled eggs in half lengthwise and remove yolks to a bowl.
Filling: Mix yolks with mayonnaise, pickle relish, and mustard until smooth. Season with salt and pepper to taste, adjusting the consistency and flavor as needed.
Assemble: Spoon the filling back into each egg white or pipe it in using a pastry bag. Garnish with paprika or chives before serving.
Store any leftovers in the fridge for 2-3 days.

Notes

For a twist in flavor, consider adding hot sauce to the filling mixture.
Feel free to experiment with different types of mustard to alter the taste.
These eggs can be made a day ahead of your event for convenience.

Nutrition

Serving Size: 1 egg half
Calories: 70
Sugar: 0g
Sodium: 120mg
Fat: 6g
Saturated Fat: 1.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 3g
Cholesterol: 186mg