Go Back

Deviled Eggs

A classic, crowd-pleasing appetizer with creamy yolk filling, perfect for gatherings or a quick snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 47 minutes
Servings: 12 halves
Course: Appetizer, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 large large eggs, room temperature Older eggs peel more easily
  • 1/2 cup mayonnaise Or plain Greek yogurt for a lighter option
  • 2 teaspoons Dijon mustard Yellow mustard works for a milder flavor
  • 1 tablespoon white wine vinegar Or apple cider vinegar
  • 2 tablespoons sweet pickle relish, drained Swap with chopped capers for briny lift
  • 1/2 teaspoon kosher salt To taste
  • 1/4 teaspoon black pepper
  • Paprika for dusting Smoked paprika for a deeper note
  • Optional garnishes Chives, crispy bacon bits, sliced olives, or a tiny sprig of dill

Method
 

Preparation
  1. Place eggs in a single layer in a saucepan and cover with cold water by about an inch.
  2. Bring to a gentle boil over medium-high heat.
  3. Once boiling, cover the pan, remove from heat, and let the eggs sit for 10 to 12 minutes.
  4. Drain and immediately transfer the eggs to an ice bath. Chill for at least 15 minutes.
  5. Peel the eggs gently, rinse, and dry.
  6. Slice each egg lengthwise and pop yolks into a medium bowl.
Filling Preparation
  1. Mash the yolks with a fork until crumbly.
  2. Mix in mayonnaise, mustard, vinegar, relish, salt, and pepper until silky.
  3. Taste and adjust seasoning.
Assembly
  1. Spoon or pipe the yolk mixture back into the egg whites.
  2. Finish with a dusting of paprika and any chosen garnish.
  3. Serve chilled or at cool room temperature.

Notes

For more tang, add a teaspoon of sour cream. Store assembled deviled eggs in an airtight container in the refrigerator for up to 2 days. For best texture, fill whites just before serving.