Description
A timeless appetizer featuring hard-boiled eggs filled with a creamy mixture of yolks, mayonnaise, mustard, and pickle relish, topped with paprika for zippy, tangy flavors. Perfect party food or snack.
Ingredients
Scale
- 12 large eggs
- ⅓ cup mayonnaise (or half mayo and half plain Greek yogurt)
- 2 tablespoons pickle relish (or diced dill pickle)
- 1 ½ teaspoons Dijon mustard (or yellow mustard)
- Salt and freshly ground black pepper, to taste
- Paprika for garnish
Instructions
- Place eggs in a single layer in a saucepan; cover with water by 1 inch. Bring to a gentle boil, then cover and simmer 10–12 minutes. Transfer eggs to an ice bath immediately.
- Tap and roll eggs on counter to crack shell. Peel under running water and pat dry.
- Slice eggs lengthwise, remove yolks into a bowl; arrange whites on platter.
- Mash yolks with a fork, then stir in mayonnaise, mustard, and relish until creamy. Season with salt and pepper as desired.
- Fill egg whites with yolk mixture using a spoon or piping bag.
- Dust with paprika and serve immediately or refrigerate up to 1 day.
Notes
Use eggs 1 week old or more for easier peeling.
Avoid overcooking to prevent chalky yolks and rubbery whites.
Ice bath ensures tender whites and easy peeling.
Adjust creaminess by adding mayo or yogurt gradually.
Optionally pipe filling for a polished look.
- Prep Time: 20
- Cook Time: 12
- Category: Appetizer, Snack
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 90
- Sugar: 0.6g
- Sodium: 125mg
- Fat: 6-g
- Saturated Fat: 1.5g
- Carbohydrates: 1.5g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 165mg
Keywords: deviled eggs, classic appetizer, party food, egg recipe, easy snack