Description
These Deviled Eggs are a classic for a reason! With a creamy filling of mayonnaise, mustard, and pickle relish, they’re perfect for parties and picnics. Quick to make and absolutely delightful, they’re the ideal homemade appetizer that will have everyone coming back for more.
Ingredients
Scale
- 12 large eggs
- 1/3 cup mayonnaise (or use half mayo and half plain Greek yogurt)
- 2 Tablespoons pickle relish (or diced dill pickle)
- 1 1/2 teaspoons dijon mustard (or yellow mustard)
- salt and freshly ground black pepper (to taste)
- paprika (for garnish)
Instructions
- Hard boil the eggs using your preferred method:
- Stovetop: Place eggs in a saucepan, cover with cold water, and bring to a 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.
- Instant Pot: Add 1 cup of water to the pot, place a wire rack, and eggs on top. Cook on high pressure for 5 minutes, allowing a 5-minute natural release. Move eggs to an ice water bath for 5 minutes.
- Oven: Preheat to 325°F, place each egg in a muffin tin, and bake for 30 minutes. Cool in an ice water bath.
Notes
Adjust the seasoning of the filling to your liking by adding more mayo or mustard.
For a fresh flavor, consider adding chives or fresh herbs as a garnish.
These deviled eggs can be prepared a day in advance and stored in the fridge.
Nutrition
- Serving Size: 1 half egg
- Calories: 70
- Sugar: 0g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg