Deviled Eggs

Deviled eggs recipe are creamy, tangy and made with simple ingredients.

Course Appetizer, Side Dish

Cuisine American, Southern

Prep Time 20

Cook Time 10

Total Time 30

Servings people

Calories 107kcal

Author Jessica Robinson

Ingredients

12 large eggs
⅓ cup mayonnaise (prefer Duke's brand)
1 tablespoon Dijon mustard
2 heaping tablespoons sweet pickle relish
1-2 tablespoons pickle juice (substitute white or cider vinegar)
salt and black pepper to taste
paprika (for garnish)

Instructions

Hard Boil Eggs

Carefully place eggs in a large saucepan. Cover with enough cold water to fully submerge them.
Place the saucepan on the stovetop, over high heat and bring to a boil. Turn down to a simmering boil, set a timer to 10-minutes.
Using pot holders, carefully remove the pan from the heat, pour hot water into the down the kitchen sink drain. Add cold water and a few cups of ice cubes. The ice water bath will help eggs cool quickly.
Crack the eggs gently on the side of the sink, roll in your hand or on the sink. Place back into the water and use your thumb to carefully peel the egg.
Place peeled eggs into a bowl or on a plate lined with a clean, dry paper towel. Set aside.

Peel and slice eggs

Slice the eggs in half, lengthwise with a sharp knife.
Carefully remove the egg yolks and place into a medium bowl.

Prepare filling

To the bowl with the egg yolks, add mayonnaise, mustard, pickle relish, and pickle juice. Season with salt and pepper. Mash with a fork until smooth. Or add the mixture to a small food processor and combine just until smooth.
Use a rubber spatula to scrape the bottom and sides of the bowl occasionally to ensure everything is mixed well.

Assemble

Use a spoon to scoop the egg mixture into the egg whites. Or fill a disposable pastry bag along with a star tip with the egg mixture and pipe into egg whites. Sprinkle with paprika before serving.
They can be served immediately or refrigerated for a few hours prior to serving.

Storage

Store in an airtight container in the refrigerator for 2-3 days. Sprinkle with paprika prior to serving.

Notes

Make ahead - hard boil eggs and refrigerate in a large zip-style bag with a clean, dry paper towel overnight, assemble deviled eggs the following day. The paper towel helps keep them from being too wet and stay fresh.

Variations - try adding different toppings including Goat's cheese, pickled red onion, hot pepper jelly, bacon and chives.

Nutrition