Deviled Eggs
You can't beat classic deviled eggs made with creamy mayo, tangy mustard, and sweet pickle relish. Make a big batch for special holidays or game days and watch them disappear!
Ingredients
- 6 large eggs
- ¼ cup mayonnaise (60 grams)
- 1 tablespoon sweet pickle relish (18 grams)
- 1 teaspoon prepared yellow mustard
- Tiny pinch of salt
- Paprika optional
Instructions
- To steam the eggs: Fill a saucepan with 1 inch of water, place a steamer basket on top (make sure it’s not touching the water), and bring to a boil over medium-high heat. Once the water is boiling, carefully place the eggs in the steamer basket, cover, and cook for 15 minutes.To use an egg cooker: Pierce each egg using the pin or tool that came with your egg cooker. Place the eggs in the cooker with the pierced hole facing up, then add water following the manufacturer’s instructions for hard-boiled eggs. Cover with the lid and cook until the timer goes off.6 large eggs
- Using tongs or a spoon, carefully transfer the eggs to a large bowl filled with cold water and ice. Allow to cool in the ice bath for 5 minutes.
- Remove the eggs from the ice bath, tap the shells on the counter, and carefully peel them off. Run under cold water to remove any small pieces of the shell, pat the eggs dry, then slice in half lengthwise.
- Remove the egg yolks and place them in a small bowl. Mash the egg yolks until crumbly, then add the mayonnaise, relish, mustard, and salt. Mix until fully combined then pipe or spoon the filling into the egg whites.¼ cup mayonnaise, 1 tablespoon sweet pickle relish, 1 teaspoon prepared yellow mustard, Tiny pinch of salt
- Sprinkle with paprika and serve or refrigerate until ready to serve.Paprika
Video
Notes
To prepare ahead of time: You may hard boil the eggs, peel, and store them in an airtight container in the refrigerator for 2 to 3 days.
Deviled eggs may be prepped one to two days in advance. Store in an airtight container in the refrigerator until ready to serve.