Description
These Deviled Eggs bring irresistible flavor and easy preparation together, making them perfect for picnics or snacks. Enjoy creamy yolks mixed with mayonnaise, mustard, and relish for a delightful bite.
Ingredients
Scale
- 12 large eggs
- 1/3 cup mayonnaise
- 2 Tablespoons pickle relish
- 1 1/2 teaspoons dijon mustard
- salt and freshly ground black pepper
- paprika
Instructions
- Hard Boil Eggs: For stovetop, place eggs in a saucepan, cover with cold water, boil, stir in 1 teaspoon baking soda, cover, and let sit for 12 minutes before cooling in ice water. For Instant Pot, add 1 cup water, place eggs on rack, cook on high pressure for 5 minutes, and cool in ice water for 5 minutes. For oven, preheat to 325°F, place eggs in muffin tin, bake for 30 minutes, then cool in ice water.
- Peel and cut eggs: Halve peeled eggs lengthwise, remove yolks, and place them in a bowl.
- Filling: Mix yolks with mayonnaise, pickle relish, and mustard until smooth. Season with salt and pepper to taste, adjusting seasoning as needed.
- Assemble: Spoon filling back into egg whites or pipe it in. Garnish with paprika or chives before serving.
- Store in the fridge for 2-3 days.
Notes
Add more mayo or mustard to achieve desired creaminess.
For a twist, try adding hot sauce to the yolk mixture.
Ensure eggs are fresh for the best flavor and texture.
Nutrition
- Serving Size: 1 egg half
- Calories: 70
- Sugar: 0g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg