Deviled eggs are one of my favorite classic appetizers to serve during the holidays… and by holidays, I mean every holiday from Easter to Christmas. I keep things simple with a creamy mixture of egg yolks, mayo, mustard, and relish. They’re wonderfully tangy and a family favorite!
Deviled Eggs Recipe
Any time I see deviled eggs, I think of my grandmother hosting Easter at her house. She always floated by in a beautiful pastel dress with a tray of gorgeous eggs in hand. I always thought they were so fancy, and I dreamed of serving them at dinner parties when I grew up. Well, now that I’m grown, that wish has come true.
I make my filling with sweet pickle relish, Dijon mustard, mayonnaise, salt, pepper, and paprika. They have such a balanced flavor, and they’re always one of the first things to disappear at any party.
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How to Store and Reheat
Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving. I do not recommend freezing deviled eggs.
Deviled Eggs Recipe
Ingredients
- 6 hard boiled eggs *
- ¼ cup mayonnaise
- 1½ tablespoons sweet pickle relish
- 1 teaspoon Dijon mustard
- Kosher salt and ground black pepper to taste
- Ground paprika for garnish
- Chopped fresh dill optional, for garnish
Instructions
- Peel the eggs and rinse them well. Cut the eggs in half lengthwise.6 hard boiled eggs
- Carefully remove yolks and place in a bowl, reserving the whites on a serving plate.
- Use a fork to mash yolks. Stir in mayonnaise, relish, and mustard. Season with salt and pepper to taste.¼ cup mayonnaise, 1½ tablespoons sweet pickle relish, 1 teaspoon Dijon mustard, Kosher salt and ground black pepper
- Spoon or pipe yolk mixture into egg whites. Garnish with paprika and chopped dill. Cover and chill until ready to serve.Ground paprika, Chopped fresh dill
Notes
- Older eggs peel better than fresh eggs.
- Peel eggs under cool running water, allowing the water to slip between the shell and the egg while peeling off the shell.
- For an extra smooth filling, pulse it in a food processor or blender.
- Spoon the filling into the eggs or place it in a piping bag or Ziplock bag with the corner cut off to fill more neatly.
How to Make Deviled Eggs Step by Step
Prep the Eggs: Peel 6 hard-boiled eggs and rinse them well. Cut the eggs in half lengthwise. Carefully remove the egg yolks and place them in a bowl, reserving the whites on a serving plate.
Make the Filling: Use a fork to mash the yolks. Stir in ¼ cup of mayonnaise, 1½ tablespoons of sweet pickle relish, and 1 teaspoon of Dijon mustard. Season with salt and pepper to taste.
Fill the Eggs: Spoon or pipe the yolk mixture into egg whites. Garnish with paprika and chopped dill. Cover and chill until ready to serve.
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