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Traditional Deviled Eggs

Creamy deviled eggs made with mayonnaise, pickle relish, mustard, and simple seasonings. Choose from three methods for cooking the eggs, then prepare the filling and assemble.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 12

Ingredients
  

  • 12 large eggs
  • 1/3 cup mayonnaise, or use half mayo and half plain Greek yogurt
  • 2 tbsp pickle relish, or diced dill pickle
  • 1 1/2 tsp dijon mustard, or yellow mustard
  • Salt and freshly ground black pepper, to taste
  • Paprika, for garnish

Instructions
 

Hard Boil the Eggs

  • Choose one of the following methods.
  • Stovetop Method:Place the eggs in a saucepan and cover them with cold water. Heat the water until it reaches a boil. Stir in 1 teaspoon of baking soda to help make the eggs easier to peel. Cover the pan with a lid and remove it from the heat. Leave the eggs covered for 12 minutes, then transfer them to an ice water bath to cool.
  • Instant Pot Method:Pour 1 cup of water into the Instant Pot. Insert the wire rack and arrange the eggs on top. Cook at high pressure for 5 minutes, followed by a 5-minute natural release. Transfer the eggs to an ice water bath for 5 minutes.
  • Oven Method:Preheat the oven to 325°F. Set one egg into each cup of a standard muffin tin. Bake for 30 minutes, then move the eggs to an ice water bath to cool.

Peel and Cut the Eggs

  • Peel the cooled eggs and slice each one in half lengthwise. Carefully take out the yellow yolks and place them in a bowl.

Prepare the Filling

  • Add the mayonnaise, pickle relish, and mustard to the bowl containing the yolks. Mash everything together with a fork until smooth. Season with salt and pepper to taste. If needed, adjust the flavor with additional mayonnaise, mustard, or seasonings.

Assemble the Deviled Eggs

  • Place a generous spoonful of filling into each egg-white half. The filling can be added with a spoon or piped in with a pastry bag. Just before serving, garnish with paprika or chives.

Storage

  • Keep the deviled eggs refrigerated for 2–3 days, depending on the freshness of the eggs.

Notes

Recipe Notes

  • Eggs: Eggs that aren’t extremely fresh can be easier to peel once hard boiled. Be sure to cool them in an ice water bath before peeling.
  • Mayonnaise: For a slightly lighter filling, use half mayonnaise and half plain Greek yogurt as listed in the recipe.
  • Pickle relish: Diced dill pickles work just as well. Try to avoid adding too much pickle liquid, which can make the filling runny.
  • Smooth filling: Mash the yolks thoroughly before filling the eggs. For a prettier presentation, spoon the mixture into a pastry bag and pipe it into the egg whites.
  • Make ahead: You can prepare the eggs and filling ahead of time and keep them refrigerated. For the freshest presentation, add the paprika or chives just before serving.
  • Storage: Keep the deviled eggs covered in the refrigerator for 2–3 days, depending on the freshness of the eggs.
  • Leftovers: Mash any leftover deviled eggs together and use them as a quick egg salad sandwich filling.
  • Variations: Try adding avocado, cooked bacon, chives, dill, basil, cayenne, Cajun seasoning, or hot sauce for an easy flavor change.

Nutrition

Calories: 89kcal | Carbohydrates: 2g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 187mg | Sodium: 157mg | Potassium: 74mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 279IU | Vitamin C: 0.03mg | Calcium: 29mg | Iron: 1mg
Keyword Classic Deviled Eggs recipe, Deviled Eggs
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