Deviled Eggs

These Classic Deviled Eggs are the best finger food for any get-together. Calling for a handful of ingredients and ready in about 45 minutes, this Southern-style deviled egg recipe strikes the perfect balance in a single bite. Learn how to make these and my secret ingredient that takes them to the next level!

Prep Time 10

Cook Time 10

Cooling Time 15

Servings deviled eggs

Calories 57kcal

Ingredients

8 eggs
¼ cup mayonnaise
4 teaspoons sweet relish
1 teaspoon Dijon mustard
Salt and pepper to taste
Sweet paprika and fresh chives for garnish

US Customary - Metric

Instructions

Place eggs in a large saucepan. Cover with water, making sure there is at least 1” of water over the tops of the eggs.
Turn on the heat, and bring to a rolling boil.
Turn off the heat, and cover. Let sit for 10 minutes.
Remove from the water, and place in a bowl with ice cubes. Let cool for 10-15 minutes, or until no longer hot to touch.
Crack the eggs on the bottom, and peel carefully. If need be, rinse the eggs to remove all the shell from them before proceeding.
Slice each egg in half, and pop the yolks out into a large bowl. Use a fork to smash them together.
Measure the mayonnaise, sweet relish and mustard into a small bowl. Mix together to combine. Taste and season with salt and pepper, if necessary.
Pour the mayo mixture over the egg yolks. Stir until combined.
Transfer the filling mixture to a piping bag OR use a spoon to dollop about 1 tablespoon of the filling into the egg whites.
Garnish with a sprinkle of sweet paprika and/or fresh chives, and serve immediately.

Nutrition