Description
This deviled egg recipe is a classic crowd-pleaser, perfect for parties, potlucks, and holidays. Creamy, tangy, and easy to make, these deviled eggs are always a hit!
Ingredients
Scale
- 6 6 large eggs
- 0.25 cup 1/4 cup mayonnaise
- 1 tablespoon 1 tablespoon yellow mustard
- 1 tablespoon 1 tablespoon sweet pickle relish
- 0.25 teaspoon 1/4 teaspoon salt
- 0.125 teaspoon 1/8 teaspoon black pepper
- Paprika, for garnish
Instructions
- Place the eggs in a saucepan and cover with cold water. Bring to a boil over high heat, then remove from heat, cover, and let stand for 12 minutes. Transfer the eggs to an ice bath to cool completely.
- Peel the eggs and slice them in half lengthwise. Gently remove the yolks and place them in a medium bowl.
- Mash the yolks with a fork until smooth. Add the mayonnaise, mustard, pickle relish, salt, and pepper. Mix until well combined.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Sprinkle with paprika for garnish. Refrigerate for at least 30 minutes before serving.
Notes
- For easier peeling, add 1 teaspoon of baking soda to the water while boiling the eggs.,Adjust the amount of mayonnaise and mustard to your liking.,You can use a piping bag for a more decorative presentation.,Store leftover deviled eggs in the refrigerator for up to 2 days.
- Prep Time: 15
Nutrition
- Calories: 78
- Sugar: 0
- Sodium: 78
- Fat: 6
- Saturated Fat: 2
- Carbohydrates: 1
- Fiber: 0
- Protein: 6
- Cholesterol: 164
Keywords: deviled eggs, easy appetizer, party food, potluck recipe, classic recipe, easter recipe, how to make deviled eggs