Deviled Eggs

4.95 from 35 votes

My favorite Deviled Eggs recipe is classic, made with simple ingredients including pickle relish, mayonnaise, mustard, salt and pepper.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Appetizer, Side Dish

Cuisine: American

Servings:

Calories: 89kcal

Author: Lauren Allen

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

US Customary - Metric

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