Classic Deviled Eggs Recipe

Introduction

Deviled eggs are a timeless appetizer that combines creamy, tangy filling with perfectly cooked eggs. They are easy to make and always a crowd-pleaser at parties or family gatherings.

Ingredients

• 12 large eggs
• 1/3 cup mayonnaise (or use half mayo and half plain Greek yogurt)
• 2 tablespoons pickle relish (or diced dill pickle)
• 1 1/2 teaspoons dijon mustard (or yellow mustard)
• Salt and freshly ground black pepper (to taste)
• Paprika (for garnish)

Instructions

1. Step 1: Hard boil the eggs. For stovetop method, place eggs in a saucepan and cover with cold water. Bring to a boil, then stir in 1 teaspoon baking soda. Cover with a lid and remove from heat, letting eggs rest for 12 minutes. Transfer eggs to an ice water bath to cool. Alternatively, use an Instant Pot with 1 cup water, cooking eggs on high pressure for 5 minutes with a 5 minute natural release, then cool in ice water. Or bake eggs at 325°F in a muffin tin for 30 minutes, then cool in ice water.
2. Step 2: Peel the cooled eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a bowl.
3. Step 3: Add mayonnaise, pickle relish, and mustard to the yolks. Mash until smooth with a fork. Season with salt and pepper to taste, and adjust mayo or mustard if more creaminess or tang is desired.
4. Step 4: Spoon or pipe the yolk mixture back into the egg whites. Garnish with a sprinkle of paprika or chives just before serving.
5. Step 5: Store the deviled eggs in the refrigerator for 2-3 days, depending on the freshness of your eggs.

Tips & Variations

• For a lighter option, substitute half or all of the mayonnaise with plain Greek yogurt.
• Try adding a dash of hot sauce or smoked paprika for a spicy twist.
• Use fresh herbs like dill, chives, or parsley for extra flavor and color.
• Make peeling easier by adding baking soda to the boiling water or using older eggs.

Storage

Keep deviled eggs refrigerated in an airtight container for up to 2-3 days. It is best to assemble them just before serving, but if assembled early, cover tightly to avoid drying out. Reheat is not recommended; serve chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare deviled eggs ahead of time?

Yes, you can hard boil and peel the eggs a day in advance, but it’s best to fill them with the yolk mixture just before serving to keep them fresh.

Why do some eggs have difficulty peeling?

Very fresh eggs tend to be harder to peel. Adding baking soda to the boiling water or using eggs that are a week old can make peeling easier.

Classic Deviled Eggs Recipe

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★★★★★

4.5 from 134 reviews

• Author: lilan
• Total Time: 27 minutes (stovetop), or 20 minutes (Instant Pot), or 45 minutes (oven)
• Yield: 24 deviled egg halves 1x
• Diet: Halal

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Description

Classic deviled eggs featuring creamy mayonnaise and tangy pickle relish mixed with smooth egg yolks, perfect as a savory appetizer or party snack. Easily made using stovetop, Instant Pot, or oven methods for hard boiling eggs.

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Ingredients

Scale 1x2x3x

Eggs

• 12 large eggs

Filling

• 1/3 cup mayonnaise (or half mayonnaise and half plain Greek yogurt)
• 2 tablespoons pickle relish (or diced dill pickle)
• 1 1/2 teaspoons dijon mustard (or yellow mustard)
• Salt, to taste
• Freshly ground black pepper, to taste

Garnish

• Paprika (for garnish)
• Optional: chopped chives for garnish

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Instructions

1. Hard Boil Eggs: Choose your preferred method. For stovetop, place eggs in a saucepan, cover with cold water, and bring to a boil. Add 1 teaspoon baking soda, cover with a lid, and remove from heat. Let sit for 12 minutes, then transfer eggs to an ice water bath to cool. For Instant Pot, add 1 cup water and a wire rack inside, place eggs on the rack, cook on high pressure for 5 minutes followed by a 5-minute natural release, and cool eggs in ice water for 5 minutes. For oven method, preheat oven to 325°F, place eggs in a muffin tin, bake for 30 minutes, and cool in ice water.
2. Peel and Cut Eggs: Once cooled, carefully peel the eggs. Slice each egg in half lengthwise and gently remove the yolks, placing them into a bowl.
3. Prepare Filling: Mash the egg yolks with mayonnaise, pickle relish, and mustard until smooth. Season with salt and freshly ground black pepper to taste. Adjust mayo, mustard, or seasonings as needed for desired creaminess and flavor.
4. Assemble Deviled Eggs: Spoon or pipe the yolk mixture back into the halved egg whites. Garnish each with a sprinkle of paprika or chopped chives just before serving.
5. Storage: Store deviled eggs in the refrigerator in an airtight container for 2-3 days, depending on egg freshness.

Notes

• Adding baking soda to the boiling water helps make peeling eggs much easier.
• You can substitute half of the mayonnaise with plain Greek yogurt for a lighter filling.
• If you prefer a different flavor profile, try using yellow mustard instead of dijon mustard.
• Deviled eggs are best eaten within 2-3 days for freshness and food safety.
• Using a pastry bag to fill the egg whites creates a neat and professional presentation.

• Prep Time: 15 minutes
• Cook Time: 12 minutes (stovetop), or 5 minutes (Instant Pot), or 30 minutes (oven)
• Category: Appetizer
• Method: Stovetop
• Cuisine: American

Keywords: deviled eggs, appetizer, party snacks, hard boiled eggs, classic recipe, picnic food