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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
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 12 people
Calories 89 kcal

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
 

  • 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.

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.