Description

This Deviled Eggs recipe offers a delightful mix of creamy mayonnaise, tangy mustard, and zesty pickle relish. Perfect for picnics and gatherings, these eggs are easy to prepare and absolutely satisfying. Enjoy a simple, homemade treat that everyone will love!

Ingredients

Scale

12 large eggs
1/3 cup mayonnaise
2 Tablespoons pickle relish
1 1/2 teaspoons dijon mustard
salt and freshly ground black pepper
paprika

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Instructions

Hard boil eggs using one of the following methods:
Stovetop: Place eggs in a saucepan, cover with cold water, bring to a boil, add 1 teaspoon of baking soda, cover, and remove from heat. Let sit for 12 minutes, then cool in ice water.
Instant Pot: Add 1 cup of water to Instant Pot, place a wire rack, add eggs, cook on high pressure for 5 minutes, and naturally release for 5 minutes. Cool in ice water.
Oven: Preheat oven to 325°F. Place each egg in a muffin tin and bake for 30 minutes. Cool in ice water.
Once cooled, peel the eggs and slice them in half lengthwise. Remove yolks and place them in a bowl.
Mix the yolks with mayonnaise, pickle relish, and mustard. Mash until smooth, seasoning with salt and pepper to taste. Adjust mayo and mustard as needed for flavor.
Spoon or pipe the yolk mixture back into the egg whites. Garnish with paprika and serve.

Notes

For added flavor, consider using half mayonnaise and half plain Greek yogurt.
Store deviled eggs in the fridge for 2-3 days for best freshness.
Experiment with garnishes like chives or pickles for extra flair.

Nutrition

Serving Size: 1 egg half
Calories: 70
Sugar: 0g
Sodium: 70mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 6g
Cholesterol: 186mg