Deviled Eggs
The best Deviled Eggs recipe is a total classic, made with simple ingredients including pickle relish, mayonnaise, mustard, salt, and pepper.
Why I love this recipe:
Nostalgia: my Grandma would specifically bring these for me to our family parties growing up because she knew how much I loved them.
Make Ahead: they’re easy to make ahead of time so they’re ready to serve guests.
Tons of Variations: you can take our classic recipe and adapt them to highlight different flavors. See my notes below, for ideas.
- Stovetop Method: My favorite way to boil eggs is to cover eggs in a pot of cold water and heat them till boiling. Then add 1 teaspoon of baking soda to the water (this is the best trick for helping the eggs to peel really easily), cover them, and take them off the heat. Let them sit for 12 minutes in the hot water. That’s it!
- Instant Pot Method: To make hard boiled eggs in the instant pot, add one cup of water to the Instant Pot. Add the wire rack insert then lay your eggs on top of it. Cook the eggs on high pressure for 5 minutes, with a 5 minute natural release. Remove the eggs and place them in 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 then bake for 30 minutes. Remove the eggs and place them in an ice water bath for 10 minutes.
How to make Deviled Eggs:
Peel and Slice Eggs: Once your eggs are cooked, remove the shells. Use a knife to slice them in half, lengthwise.
Make the filling. Use a small spoon to gently remove the egg yolk from each egg then add it to a mixing bowl. Add mayonnaise (I like to use plain greek yogurt and mayonnaise), relish, mustard, then salt and pepper. Mix everything together until it’s relatively smooth. Add a little more relish, mustard, mayo or yogurt, to your liking. Add some more salt or pepper, until it tastes just right.
Fill Egg White: Add a generous spoonful of the mixture back into the egg halves then refrigerate. I like to sprinkle these homemade deviled eggs with paprika right before serving.
Deviled Egg Variations:
- Avocado Deviled Eggs: Add 1 or 2 large avocados and mash with egg yolk mixture.
- Bacon: Add cooked and diced.
- Chives: Finely dice them and mix them in egg mixture.
- Herbs: Add a little fresh or dried dill or basil to the egg mixture.
- Spicy: Season with cayenne, cajun spices, or hot sauce.
- Serves: 12 People
- Prep Time: 15min
- Cooking: 10min
- Difficulties: supereasy
Ingredients
For Cooking
- 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
For Dressing
- paprika, for garnish
Nutritional Information
-
Calories
89kcal -
Protein
6g -
Fat
6g -
Calcium
29mg -
IRON
1mg -
Potassium
74mg
Procedure
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1Mark As Complete
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.
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2Mark As Complete
Peel and cut eggs
Slice peeled eggs in half, lengthwise. Carefully remove the yellow yolks and place yolks in bowl.
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3Mark As Complete
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.
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4Mark As Complete
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.
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5Mark As Complete
Store
in the fridge for 2-3 days (depending on the freshness of eggs)
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Mark As Complete
Note
Leftovers: mash leftover deviled eggs and make Egg Salad Sandwiches.
Variations:
Avocado Deviled Eggs: Add 1 or 2 large avocados and mash with egg yolk mixture
- Bacon: Add cooked and diced.
- Chives: Finely dice them and mix them in egg mixture.
- Herbs: Add a little dried dill or basil to the egg mixture.
- Spicy: Add cayenne, cajun spices, or hot sauce.
- Topping Ideas:
- Traditional: Sprinkle each deviled egg with paprika on top.
- Bacon and Chive: Top them with crumbles of cooked bacon and chopped chives.
- Chili Crisp and Chive: Drizzle a little chili crisp on top and sprinkle with chopped chives.
- Dill Pickle: Top with some chopped dill pickle and a small piece of fresh dill.
