Description
These Deviled Eggs stand out with their creamy filling made from eggs, mayonnaise, and a hint of mustard. They’re easy to prepare and make for an excellent appetizer at gatherings or casual get-togethers.
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)
Instructions
- Hard Boil Eggs: Stovetop Method – Add eggs to a saucepan and cover with cold water. Bring to a boil, stir in 1 teaspoon of baking soda, cover, and remove from heat. Let rest with the lid on for 12 minutes. Transfer eggs to an ice water bath to cool.
- Peel and cut eggs: Slice peeled eggs in half lengthwise. Carefully remove the yolks and place them in a bowl.
- Filling: Add mayonnaise, pickle relish, and mustard to the yolks. Mash until smooth, then season with salt and pepper to taste. Adjust flavors with more mayo or mustard as needed.
- Assemble: Spoon the filling back into the egg whites. Use a pastry bag or spoon for easier filling. Garnish with paprika or chives before serving.
- Store in the fridge for 2-3 days.
Notes
For easier peeling, you can add baking soda to the boiling water.
Feel free to adjust the seasoning in the filling according to your taste preferences.
These eggs can be made ahead of time and stored in the fridge, making them great for meal prep.
Nutrition
- Serving Size: 1 egg half
- Calories: 80
- Sugar: 0g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg