Deviled eggs are one of those classic appetizers that fits into any holiday, party, potluck, or family gathering. I keep this recipe simple with a creamy mixture of egg yolks, mayo, mustard, and relish. They’re wonderfully tangy and a family favorite!
Quick and Simple Deviled Eggs
There’s something about a simple deviled egg that is so nostalgic to me. It’s the perfect party appetizer and they always look great on a platter. Plus they’re so quick and easy to make! 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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One Simple Tip!
This is such a versatile recipe. Use any mix of herbs, spices, and seasonings to make the deviled egg filling of your dreams!
Deviled Eggs Recipe
Ingredients
- 6 hard boiled eggs (*)
- ¼ cup mayonnaise
- 1½ tablespoons sweet pickle relish
- 1 teaspoon Dijon mustard
- kosher salt (to taste)
- ground black pepper (to taste)
- ground paprika (for garnish)
- Chopped fresh dill (optional, for garnish)
Instructions
- Hard-boil and cool the eggs. Then 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, 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.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Deviled Eggs Step by Step
Boil the Eggs: Start by hard-boiling as many eggs as you’d like to make. Place them in a pot of cold water, bring it to a boil, then quickly turn off the heat, cover the pot, and let the eggs sit for about 12 minutes. This can be done ahead of time so they’re ready to peel and use in the next step.
Prep the Eggs: Peel 6 hard-boiled eggs and rinse them well, then 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. Then 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 white halves. Garnish with paprika and chopped dill. Cover and chill the deviled eggs until ready to serve.
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.
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