Deviled Eggs Recipe

5 from 1 vote

Deviled eggs are a classic finger food perfect for any party! Just boil, peel, mix, and fill to make this easy egg dish.

Prep Time20

Total Time20

Course: Appetizer

Cuisine: American

Servings: deviled eggs

Calories: 73kcal

Author: Becky Hardin

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

Video

Notes

*Hard-boiled eggs can be tricky to get right. That’s why I love making instant pot hard boiled eggs! It takes away a lot of the fuss and yields perfect eggs every time.

Tips:

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.

Storage: Store deviled eggs in an airtight container in the refrigerator for up to 3 days.

Nutrition