Deviled Eggs
My favorite Deviled Eggs recipe is classic, made with simple ingredients including pickle relish, mayonnaise, mustard, salt and pepper.
Servings: 12
Calories: 89kcal
Cost: 2
Ingredients
- 12 large eggs
- 1/3 cup mayonnaise , or use half mayo and half plain Greek yogurt
- 2 Tablespoons pickle relish , or 1 dill pickle, diced
- 1 1/2 teaspoons dijon mustard
- salt and freshly ground black pepper , to taste
- paprika for garnishing
Instructions
- Cook the eggs. See note above for directions for boiling, baking or using the instant pot to cook perfect hard-boiled eggs.
- Peel the eggs and then cut them in half, lengthwise. Carefully remove the yellow yolks and place in bowl.
- Stir together the mayonnaise, pickle relish, and mustard. Mash with a fork until smooth. Add salt and pepper, to taste. Add more mayo , Greek yogurt or mustard, to taste, if needed.
- Add a big spoonful of filling back into each egg white.
- Store in fridge for up to 3 days. Garnish with a sprinkle of paprika just before serving.
- Tip: Mash up any leftover deviled eggs and make Egg Salad Sandwiches!
Video
Notes
Make Ahead Instructions: You can make deviled eggs ahead of time by making the hard boiled eggs, making the filling, and storing the eggs and filling separately for up to 3-4 days. Fill the eggs with the mixture right before serving. You could also make the deviled eggs completely, and they will keep for up to 3-4 days in the refrigerator.
Storing Instructions: Place deviled eggs covered, in the refrigerator for 3-4 days.
Variations:
- Bacon: add cooked and diced.
- Chives: finely dice them and mix them in egg mixture.
- Herbs: add a little dried dill or basil to the egg mixture.
- Spicy: add cayenne , cajun spices, or hot sauce.
- Without mayo: substitute plain Greek yogurt.
- Guacamole: Mash the eggs yolks into guacamole, adding a little scoop of mayo, to taste.
Nutrition
Calories: 89kcal | Carbohydrates: 1g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 186mg | Sodium: 151mg | Potassium: 69mg | Vitamin A: 275IU | Calcium: 28mg | Iron: 0.9mg