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Deviled Eggs

These creamy and tangy deviled eggs are a delightful party favorite that are easy to make and packed with flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

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

Method
 

Hard Boil Eggs
  1. Choose your preferred method to hard boil the eggs.
  2. Stovetop Method: Place eggs in a saucepan, cover with cold water, bring to boil, stir in 1 teaspoon of baking soda, cover, and remove from heat. Let sit for 12 minutes, then transfer to an ice water bath.
  3. Instant Pot Method: Pour 1 cup of water into the Instant Pot, add a wire rack, place the eggs on top. Cook on high pressure for 5 minutes with a 5-minute natural release. Chill in an ice water bath for 5 minutes.
  4. Oven Method: Preheat the oven to 325°F. Place each egg in a muffin tin cup and bake for 30 minutes, then cool in an ice water bath.
Peel and Cut Eggs
  1. Slice the cooled eggs in half lengthwise. Gently remove the yolks and place them in a bowl.
Make the Filling
  1. Add mayonnaise, pickle relish, and mustard to the yolks. Mash everything together with a fork until smooth. Add salt and pepper to taste.
Assemble
  1. Spoon a generous dollop of the filling back into the egg whites. Garnish with paprika or chives right before serving.
Store
  1. Keep leftovers in the fridge for 2-3 days.

Notes

Timing is key to avoid a gray ring around the yolk. To enhance creaminess, substitute half the mayonnaise with Greek yogurt. Use a piping bag for a professional look.