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–+ servings
Deviled Eggs

Deviled Eggs Recipe

These creamy, tangy deviled eggs are a party-perfect classic, combining smooth egg yolks with mayo, mustard, and relish for bold flavor in every bite. Easy to make and beautifully garnished, they’re a go-to appetizer that never fails to impress.
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Course: Appetizer
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 89kcal
Author: Anne Carter
Servings: 12

Equipment

  • Standard muffin tin
  • Large Bowl
  • Medium saucepan (for ice water bath)
  • Oven
  • Slotted spoon or tongs
  • Fork

Ingredients

  • 1/3 cup mayonnaise or use half mayo and half plain Greek yogurt
  • 2 tablespoons pickle relish or diced dill pickle
  • 12 large eggs
  • 1 1/2 teaspoons Dijon mustard or yellow mustard
  • Salt and freshly ground black pepper to taste
  • Paprika for garnish

Instructions

  • Peel the eggs and slice them in half lengthwise.
    Peel the eggs and slice them in half lengthwise
  • Gently remove the yolks and place them in a bowl.
    Gently remove the yolks and place them in a bowl
  • Mash the yolks with mayonnaise, pickle relish, and mustard until smooth.
    Mash the yolks with mayonnaise, pickle relish, and mustard until smooth
  • Spoon or pipe the yolk mixture back into each egg white half.
    Spoon or pipe the yolk mixture back into each egg white half
  • Just before serving, garnish with paprika or chives.
    Deviled Eggs Recipe

Notes

  • Baking eggs in a muffin tin helps prevent cracking and gives consistent results.
     
  • An ice water bath makes peeling easier by shrinking the egg away from the shell.

Nutrition

Calories: 89kcal