Description
This Deviled Eggs recipe stands out with its rich flavor, simple preparation, and quality ingredients like mayo and mustard. Ideal for quick snacks or picnic treats!
Ingredients
Scale
- 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
- Hard boil the eggs using your preferred method: stovetop (boil in water), Instant Pot (high pressure for 5 minutes), or oven (bake at 325°F for 30 minutes).
- Peel the eggs once cooled, slice in half lengthwise, and remove yolks into a bowl.
- In the bowl with yolks, combine mayonnaise, pickle relish, and mustard. Mash until smooth, adjusting seasoning with salt and pepper as needed.
- Spoon or pipe the yolk mixture back into egg whites and garnish with paprika or chives before serving.
- Store leftovers in the fridge for 2-3 days.
Notes
For extra flavor, experiment with different seasonings or add a dash of hot sauce to the filling.
Using half mayo and half Greek yogurt makes the filling lighter and adds a tangy taste.
To easily peel eggs, use older eggs as they tend to peel better than fresh ones.
Nutrition
- Serving Size: 1 egg half
- Calories: 100
- Sugar: 0g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 210mg