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Devilled Egg

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πŸ₯š Deviled Eggs offer a simple yet flavorful appetizer that’s perfect for any occasion, delivering a creamy, tangy bite every time.
🌿 This recipe is easy to customize with different flavors, making it a versatile and crowd-pleasing dish to serve at gatherings or as a snack.

  • Total Time: 25 minutes
  • Yield: 24 deviled egg halves

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:

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Notes

πŸ₯„ Adding 1 teaspoon baking soda to boiling water helps peel eggs easily.
⏰ Deviled eggs can be prepared ahead of time for convenience.
🌢 Customize your deviled eggs by adding mashed avocado, cooked bacon, herbs, or spices like cayenne or hot sauce.

  • Author: Brandi Oshea
  • 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