Ingredients
– 12 large eggs
– 1/3 cup mayonnaise or a mix of half mayonnaise and half plain Greek yogurt
– 2 tablespoons pickle relish or diced dill pickle
– 1 1/2 teaspoons mustard or yellow mustard
– Salt and pepper to taste
– Paprika or chives for garnish
Instructions
1-Hard boil the eggs with your preferred method: Place eggs in a saucepan and cover with cold water, heat until boiling, add 1 teaspoon baking soda, cover, remove from heat, and let sit for 12 minutes then cool in an ice water bath. Or, for Instant Pot, add 1 cup water and a wire rack, place eggs on the rack, cook on high pressure for 5 minutes, then natural release for 5 minutes and cool in ice water bath for 5 minutes. Another option is the oven: Preheat to 325Β°F (163Β°C), put each egg in a muffin tin cup, bake for 30 minutes, then cool in ice water for 10 minutes.
2-Peel the eggs, slice each in half lengthwise, and gently remove yolks into a bowl.
3-Mix yolks with mayonnaise, pickle relish, mustard, salt, and pepper until smooth, adjusting seasoning as needed.
4-Spoon or pipe the filling back into the egg whites.
5-Garnish with paprika or chives before serving.
6-Refrigerate for 2-3 days to keep fresh.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
π₯ Adding 1 teaspoon baking soda to boiling water helps peel eggs easily.
β° Deviled eggs can be prepared ahead of time for convenience.
πΆ Customize your deviled eggs by adding mashed avocado, cooked bacon, herbs, or spices like cayenne or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling and mixing
- Cuisine: American
- Diet: Gluten-Free, Low-Carb
Nutrition
- Serving Size: 2 halves (1 whole egg)
- Calories: 89 kcal
- Sugar: 0.4 g
- Sodium: 157 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.02 g
- Carbohydrates: 2 g
- Fiber: 0.1 g
- Protein: 6 g
- Cholesterol: 187 mg
