Description
Classic Deviled Eggs are a creamy, tangy, and perfectly seasoned appetizer made with hard-boiled eggs, mayonnaise, pickle relish, and mustard. This easy-to-make recipe offers versatile cooking options for hard-boiling eggs, including stovetop, Instant Pot, or oven methods, and results in a deliciously smooth filling garnished with paprika. Ideal for parties, potlucks, or a flavorful snack.
Ingredients
Eggs
- 12 large eggs
Filling
- 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
Garnish
- Paprika (for garnish)
Instructions
- Hard Boil Eggs: For stovetop, place eggs in a saucepan and cover with cold water. Heat to a boil, add 1 teaspoon baking soda to help peel the eggs easily, cover with a lid, and remove from heat. Let rest for 12 minutes, then transfer to an ice water bath to cool. Alternatively, use the Instant Pot by adding 1 cup water and wire rack, place eggs on rack, cook on high pressure for 5 minutes, then natural release for 5 minutes, followed by an ice bath. Or bake eggs in the oven at 325°F in a muffin tin for 30 minutes, then cool in an ice bath.
- Peel and Cut Eggs: Once cooled, peel the eggs carefully and slice them in half lengthwise. Gently remove the yolks and place them in a bowl, keeping the whites intact for filling.
- Prepare Filling: Mash the yolks with mayonnaise, pickle relish, and Dijon mustard until smooth. Season with salt and freshly ground black pepper to taste, adjusting mayonnaise or mustard for desired consistency and flavor.
- Assemble Deviled Eggs: Spoon or pipe the yolk mixture back into the egg whites. Garnish with a sprinkle of paprika or fresh chives just before serving to add color and flavor.
- Storage: Store the deviled eggs covered in the refrigerator for 2-3 days, depending on the freshness of the eggs, to keep them safe and tasty.
Notes
- Adding baking soda to the boiling water makes eggs easier to peel.
- Using half mayonnaise and half Greek yogurt reduces fat and adds a slight tang.
- For a spicier twist, add a dash of hot sauce or a pinch of cayenne pepper to the filling.
- Make sure to cool eggs thoroughly before peeling to avoid a rubbery texture.
- Deviled eggs are best enjoyed the same day but keep them refrigerated if preparing ahead.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American