Description
This classic deviled eggs recipe offers a creamy and tangy filling made from mashed egg yolks, mayonnaise, Dijon mustard, vinegar, and sweet pickle relish, seasoned perfectly with salt, pepper, and paprika. Enhanced with optional ingredients like celery, red onion, and hot sauce, these deviled eggs are the ultimate crowd-pleaser, perfect for parties, picnics, or as a tasty appetizer.
Ingredients
Scale
Eggs
- 12 large eggs
Filling
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon white vinegar
- 1 teaspoon sweet pickle relish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika, plus more for garnish
- Optional: 1 tablespoon finely chopped celery
- Optional: 1 tablespoon finely chopped red onion
- Optional: Hot sauce, to taste
Instructions
- Hard Boil the Eggs: Place the eggs in a single layer in a saucepan and cover with cold water about an inch above the eggs. Bring to a rolling boil over high heat, then turn off the heat, cover the pot, and let the eggs sit for 12-14 minutes depending on their size.
- Prepare Ice Bath: While the eggs are sitting, prepare a large bowl of ice water to cool the eggs quickly after boiling.
- Cool Eggs: Transfer the eggs with a slotted spoon to the ice bath and allow them to cool completely for 10-15 minutes, which stops the cooking process and makes peeling easier.
- Peel Eggs: Gently tap each egg on all sides to crack the shell. Peel the shell off under cold running water starting at the larger end where there is usually an air pocket. Rinse peeled eggs and dry them.
- Prepare Filling: Slice the eggs lengthwise and carefully remove the yolks into a medium bowl. Mash the yolks with a fork until smooth and crumb-free.
- Add Ingredients: To the mashed yolks, add mayonnaise, Dijon mustard, white vinegar, sweet pickle relish, salt, pepper, and any optional ingredients like finely chopped celery, red onion, or hot sauce to your taste.
- Mix Filling: Stir all the filling ingredients thoroughly until the mixture is creamy and evenly blended.
- Taste and Adjust: Taste the yolk filling and adjust the seasoning by adding more salt, pepper, or hot sauce if desired.
- Fill Egg Whites: Spoon or use a piping bag to fill each egg white half with the prepared yolk mixture, creating neat mounds or smooth tops.
- Garnish: Sprinkle the filled eggs with paprika for color and flavor. Optionally, add garnishes like chopped herbs, crumbled bacon, or everything bagel seasoning.
- Chill: Refrigerate the deviled eggs for at least 30 minutes before serving to allow flavors to meld and to serve cold.
- Serve: Arrange the chilled deviled eggs on a platter and serve as a delicious appetizer or snack.
Notes
- Use eggs that are about a week old for easier peeling.
- Adjust cooking time for hard boiling depending on egg size for perfect yolks.
- Feel free to switch mayonnaise for Greek yogurt for a lighter filling.
- Add extra herbs such as dill or chives for a fresh flavor twist.
- Deviled eggs can be made up to a day in advance and stored covered in the refrigerator.
