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Deviled Eggs

A creamy, tangy appetizer that's perfect for parties and gatherings. These Deviled Eggs are easy to make and a crowd-pleaser for all ages.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

For the Deviled Eggs
  • 6 large large eggs Use eggs that are at least a week old for easy peeling.
  • 3 tablespoons mayonnaise Can substitute with Greek yogurt for a healthier option.
  • 1 teaspoon mustard Adjust to taste for a zingy flavor.
  • 1 tablespoon pickled relish
  • 1 tablespoon sweet relish
  • Salt and pepper to taste
  • Paprika for garnish

Method
 

Preparation
  1. Hard boil the eggs by placing them in a pot, covering with water, and bringing to a boil.
  2. Once boiling, cover and remove from heat; let them sit for 12 minutes.
  3. After 12 minutes, transfer the eggs to an ice bath to cool.
  4. Once cooled, peel the eggs and slice them in half lengthwise.
  5. Carefully remove the yolks and place them in a bowl.
  6. Mash the yolks and mix in mayonnaise, mustard, pickled relish, and sweet relish until smooth. Season with salt and pepper.
  7. Spoon or pipe the yolk mixture back into the egg whites.
  8. Sprinkle with paprika before serving.

Notes

Deviled Eggs can be made a day in advance. Cover tightly with plastic wrap to keep them fresh. Best consumed within 3 to 4 days. For a spicy variation, add crushed bacon, sriracha, or chili powder. Vegan alternatives can include avocado or chickpea mixture.