Description

These Deviled Eggs are a delightful treat, featuring a creamy yolk filling made with mayonnaise, pickle relish, and dijon mustard. Simple to prepare, they are perfect for gatherings or quick snacks.

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)

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Instructions

Hard boil the eggs using one of the following methods: Stovetop: Place eggs in a saucepan covered with cold water, bring to a boil, stir in 1 teaspoon of baking soda, cover, and remove from heat after boiling. Let rest for 12 minutes before transferring to an ice water bath to cool. Instant Pot: Add 1 cup of water to the pot, place eggs on a wire rack, and cook on high pressure for 5 minutes with a 5-minute natural release. Transfer to an ice water bath for 5 minutes. Oven: Preheat oven to 325°F, place eggs in muffin tin cups, and bake for 30 minutes before cooling in an ice water bath.
Peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a bowl.
Add mayonnaise, pickle relish, and mustard to the yolks. Mash until smooth, adding salt and pepper to taste. Adjust seasonings as desired.
Spoon the yolk mixture back into the egg whites. Optionally, pipe the filling in for a neater presentation. Garnish with paprika or chives before serving.
Store in the fridge for 2-3 days, depending on egg freshness.

Notes

For easier peeling, consider adding baking soda to the boiling water.
Feel free to customize the filling with additional spices or ingredients like garlic powder or hot sauce.
These eggs can be made ahead of time, making them a great option for parties.

Nutrition

Serving Size: 1 egg half
Calories: 90
Sugar: 0g
Sodium: 80mg
Fat: 7g
Saturated Fat: 1.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 6g
Cholesterol: 186mg