Description
Enjoy the timeless flavor of Deviled Eggs, featuring simple ingredients like eggs, mayonnaise, and mustard combined for a delightful appetizer. Quick to prepare, it’s perfect for parties or casual lunches.
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 Eggs: Choose your method – Stovetop: Cover eggs with cold water in a pan, bring to a boil, add 1 teaspoon baking soda, cover and remove from heat for 12 minutes, then transfer eggs to an ice water bath. Instant Pot: Add 1 cup of water and eggs on a rack, cook on high pressure for 5 minutes, release for 5 minutes, then cool in an ice water bath. Oven: Preheat to 325°F, bake eggs in a muffin tin for 30 minutes, then cool in an ice water bath.
- Peel and cut eggs in half lengthwise. Remove yolks and place in a bowl.
- Make Filling: Combine yolks with mayonnaise, relish, and mustard. Mash until smooth, seasoning with salt and pepper to taste; adjust flavors as desired.
- Assemble: Spoon filling back into egg whites or pipe it using a pastry bag. Garnish with paprika or chives just before serving.
- Store leftovers in the fridge for 2-3 days.
Notes
For easier peeling, try using older eggs instead of fresh ones.
Garnish is key; paprika adds flavor and color, but chives offer a nice touch too.
Experiment with other seasonings like hot sauce for a kick!
Nutrition
- Serving Size: 1 egg half
- Calories: 70
- Sugar: 0g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg