Mohamed Shili This easy and delicious deviled egg recipe is the perfect appetizer for any occasion. With a creamy yolk filling enhanced by tangy pickle relish and mustard, these eggs are both simple to make and endlessly customizable. Whether you’re using pantry staples or experimenting with toppings like paprika or chives, this classic dish is always a crowd-pleaser!
Recipe Ingredients:
- 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
How To Make Deviled Eggs Recipe?
- Hard Boil Eggs – Stovetop Method: Place eggs in a saucepan and cover with cold water. Heat to a boil, stir in 5g / 1 teaspoon baking soda (to help peel easily), cover, and remove from heat. Let rest for 12 minutes, then transfer eggs to an ice water bath to cool.
- Hard Boil Eggs – Instant Pot Method: Add 240ml / 1 cup water to the Instant Pot, place a wire rack inside, and arrange eggs on the rack. Cook on high pressure for 5 minutes, then allow a natural release for 5 minutes. Transfer eggs to an ice water bath for 5 minutes.
- Hard Boil Eggs – Oven Method: Preheat the oven to 165°C / 325°F. Place eggs in a muffin tin, one egg per cup, and bake for 30 minutes. Transfer eggs to an ice water bath to cool.
- Peel and Prepare Eggs: Peel the cooled eggs and slice them in half lengthwise. Remove yolks carefully and place them in a bowl.
- Make the Filling: Mash yolks with 80ml / 1/3 cup mayonnaise, 30ml / 2 Tablespoons pickle relish, and 7.5ml / 1 1/2 teaspoons mustard until smooth. Add salt and pepper to taste, adjusting seasonings as desired.
- Assemble Deviled Eggs: Spoon or pipe the yolk mixture into the hollowed egg whites. Garnish with paprika or chopped chives before serving.
- Storage: Store deviled eggs in an airtight container in the refrigerator for up to 2–3 days.
Recipe Tips:
- Use Fresh Eggs for Boiling: Fresher eggs are less likely to crack during cooking. However, slightly older eggs peel more easily, so aim for eggs that are about a week old.
- Cool Eggs Completely: Always cool the eggs in an ice water bath immediately after boiling. This stops the cooking process and makes peeling much easier.
- Mash Yolk Mixture Thoroughly: Ensure the yolk mixture is smooth and lump-free for the best texture. Use a fork or a small food processor for perfect consistency.
- Season Gradually: Add salt, pepper, and mustard to the yolk filling in small amounts, tasting as you go. This helps achieve the perfect balance of flavors.
- Pipe for Presentation: Use a piping bag or a plastic bag with the corner cut off to fill the egg whites. It makes the presentation neater and more professional-looking.
How To Store & Reheat Leftovers?
First, let the deviled eggs cool to room temperature. Place them in an airtight container, ensuring they are arranged in a single layer to avoid smudging the filling. Store in the refrigerator for up to 2–3 days.
Nutrition Facts
- Calories: 62 kcal
- Total Fat: 5.03g
- Saturated Fat: 1.23g
- Cholesterol: 121mg
- Sodium: 94mg
- Potassium: 37mg
- Total Carbohydrate: 0.42g
- Dietary Fiber: 0g
- Sugars: 0.33g
- Protein: 3.59g
Check out More Recipes:
Joanna Gaines Deviled Eggs
Description
This easy and delicious deviled egg recipe is the perfect appetizer for any occasion. With a creamy yolk filling enhanced by tangy pickle relish and mustard, these eggs are both simple to make and endlessly customizable. Whether you’re using pantry staples or experimenting with toppings like paprika or chives, this classic dish is always a crowd-pleaser!
Ingredients
Instructions
- Hard Boil Eggs – Stovetop Method: Place eggs in a saucepan and cover with cold water. Heat to a boil, stir in 5g / 1 teaspoon baking soda (to help peel easily), cover, and remove from heat. Let rest for 12 minutes, then transfer eggs to an ice water bath to cool.
- Hard Boil Eggs – Instant Pot Method: Add 240ml / 1 cup water to the Instant Pot, place a wire rack inside, and arrange eggs on the rack. Cook on high pressure for 5 minutes, then allow a natural release for 5 minutes. Transfer eggs to an ice water bath for 5 minutes.
- Hard Boil Eggs – Oven Method: Preheat the oven to 165°C / 325°F. Place eggs in a muffin tin, one egg per cup, and bake for 30 minutes. Transfer eggs to an ice water bath to cool.
- Peel and Prepare Eggs: Peel the cooled eggs and slice them in half lengthwise. Remove yolks carefully and place them in a bowl.
- Make the Filling: Mash yolks with 80ml / 1/3 cup mayonnaise, 30ml / 2 Tablespoons pickle relish, and 7.5ml / 1 1/2 teaspoons mustard until smooth. Add salt and pepper to taste, adjusting seasonings as desired.
- Assemble Deviled Eggs: Spoon or pipe the yolk mixture into the hollowed egg whites. Garnish with paprika or chopped chives before serving.
- Storage: Store deviled eggs in an airtight container in the refrigerator for up to 2–3 days.
Notes
- Use Fresh Eggs for Boiling: Fresher eggs are less likely to crack during cooking. However, slightly older eggs peel more easily, so aim for eggs that are about a week old.
- Cool Eggs Completely: Always cool the eggs in an ice water bath immediately after boiling. This stops the cooking process and makes peeling much easier.
- Mash Yolk Mixture Thoroughly: Ensure the yolk mixture is smooth and lump-free for the best texture. Use a fork or a small food processor for perfect consistency.
- Season Gradually: Add salt, pepper, and mustard to the yolk filling in small amounts, tasting as you go. This helps achieve the perfect balance of flavors.
- Pipe for Presentation: Use a piping bag or a plastic bag with the corner cut off to fill the egg whites. It makes the presentation neater and more professional-looking.
Joanna Gaines Deviled Eggs
