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.
Equipment
- Standard muffin tin
- Large bowl
- Medium saucepan (for ice water bath)
- Oven
- Slotted spoon or tongs
- Fork
Ingredients
- 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
Instructions
- 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.
- Spoon or pipe the yolk mixture back into each egg white half.
- Just before serving, garnish with paprika or chives.
Notes
- Baking eggs in a muffin tin helps prevent cracking and gives consistent results.
- An ice water bath makes peeling easier by shrinking the egg away from the shell.