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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
