Classic Deviled Eggs

This Deviled Eggs recipe is creamy, tangy, and easy to make. Perfect for holidays, parties, or brunch, these classic appetizers feature a smooth yolk filling with mayonnaise, mustard, and pickle relish, topped with paprika for a delicious presentation.

Ingredients

• 12 large eggs
• ⅓ cup mayonnaise (or half mayonnaise and half plain Greek yogurt)
• 2 tablespoons pickle relish (or finely diced dill pickle)
• 1½ teaspoons Dijon mustard (or yellow mustard)
• Salt and freshly ground black pepper, to taste
• Paprika, for garnish

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Instructions

1. Hard-Boil the Eggs: Stovetop Method:
   Place eggs in a saucepan and cover with cold water. Heat until boiling. Stir in 1 teaspoon baking soda (helps eggs peel easily), cover with a lid, and remove from heat. Let rest for 12 minutes, then transfer eggs to an ice water bath to cool. Instant Pot Method:
   Add 1 cup of water to the Instant Pot. Place a wire rack and arrange eggs on top. Cook on high pressure for 5 minutes, then allow a 5-minute natural release. Transfer eggs to an ice water bath for 5 minutes. Oven Method:
   Preheat oven to 325°F (163°C). Place each egg in a standard muffin tin cup and bake for 30 minutes. Transfer eggs to an ice water bath to cool.
2. Peel and Prepare Eggs:
   Once cooled, peel the eggs and slice lengthwise in half. Carefully remove the yolks and place them in a medium bowl.
3. Make the Filling:
   Mash the yolks with a fork and add mayonnaise, pickle relish, and mustard. Mix until smooth. Season with salt and pepper to taste. Adjust the consistency or flavor by adding more mayonnaise, mustard, or relish if desired.
4. Assemble Deviled Eggs:
   Spoon or pipe the filling back into each egg white half. Garnish with paprika or chopped chives just before serving.
5. Storage:
   Store in the refrigerator for 2–3 days, depending on the freshness of the eggs.

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Why You’ll Love This Recipe

These Deviled Eggs are creamy, tangy, and perfectly seasoned, making them a classic appetizer for holidays, parties, and everyday snacking. The smooth filling and subtle mustard flavor pair beautifully with the crisp egg whites.

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Tips

• Peeling eggs: Use baking soda in the boiling water to make peeling easier.
• Smooth filling: Mash yolks thoroughly for a creamy texture.
• Make ahead: Eggs can be boiled and peeled a day in advance.
• Piping option: Use a piping bag for a professional presentation.

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Variations and Substitutions

• Flavor twists: Add a dash of hot sauce, smoked paprika, or curry powder.
• Greek yogurt: Replace mayonnaise for a lighter, tangier filling.
• Avocado deviled eggs: Mash avocado with yolks for a creamy green version.
• Pickles: Use sweet or dill pickles depending on preference.
• Toppings: Garnish with crispy bacon bits, sliced olives, or fresh herbs.

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FAQs

Can I use older eggs?
Fresher eggs peel better when hard-boiled, but slightly older eggs also work.

How long can deviled eggs be stored?
Up to 2–3 days in the fridge in an airtight container.

Can I make the filling ahead of time?
Yes, store the yolk mixture separately and fill eggs just before serving for best texture.

Why are my deviled eggs dry?
Add a little extra mayonnaise, Greek yogurt, or mustard to reach a creamy consistency.

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Serving and Suggestions

Serve these classic deviled eggs at brunches, holiday gatherings, potlucks, or as an appetizer for dinner parties. Pair with fresh vegetables, crackers, or alongside charcuterie boards for a crowd-pleasing starter.