Deviled Eggs Recipe
These creamy, tangy deviled eggs are a party-perfect classic, combining smooth egg yolks with mayo, mustard, and relish for bold flavor in every bite. Easy to make and beautifully garnished, they’re a go-to appetizer that never fails to impress.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Appetizer
Cuisine American
Servings 12 people
Calories 89 kcal
- 1/3 cup mayonnaise or use half mayo and half plain Greek yogurt
- 2 tablespoons pickle relish or diced dill pickle
- 12 large eggs
- 1 1/2 teaspoons Dijon mustard or yellow mustard
- Salt and freshly ground black pepper to taste
- Paprika for garnish
Preheat the oven to 325°F and place one egg in each cup of a muffin tin.
Bake for 30 minutes, then transfer the eggs to an ice water bath to cool completely.
Once cool, peel the eggs and slice them in half lengthwise.
Gently remove the yolks and place them in a bowl.
Mash the yolks with mayonnaise, pickle relish, and mustard until smooth.
Season with salt and pepper, adjusting mayo or mustard as needed for desired taste and consistency.
Spoon or pipe the yolk mixture back into each egg white half.
Just before serving, garnish with paprika or chives.
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Baking eggs in a muffin tin helps prevent cracking and gives consistent results.
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An ice water bath makes peeling easier by shrinking the egg away from the shell.