Description
These Deviled Eggs (Classic Picnic Recipe) are a timeless favorite, featuring creamy yolks mixed with mayonnaise and mustard. Perfect for gatherings, they are easy to prepare and deliver irresistible flavor in every bite.
Ingredients
Scale
- 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)
Instructions
- Hard Boil Eggs: For stovetop, place eggs in a saucepan, cover with cold water, then boil. Add 1 teaspoon of baking soda, cover, and rest for 12 minutes before cooling in an ice bath. For Instant Pot, add 1 cup water, place eggs on a rack, cook on high for 5 minutes, then cool. For oven, preheat to 325°F, bake eggs for 30 minutes, and cool in an ice bath.
- Peel and cut eggs: Slice each egg in half lengthwise, removing yolks into a bowl.
- Filling: Mix yolks with mayonnaise, pickle relish, and mustard until smooth. Season with salt and pepper, adjusting to taste.
- Assemble: Fill egg whites with the mixture. Use a pastry bag or spoon. Garnish with paprika or chives before serving.
- Store in the fridge for 2-3 days based on egg freshness.
Notes
Using half mayonnaise and half Greek yogurt can add extra creaminess.
Resting the eggs in an ice bath helps in peeling them easily for a smoother finish.
Feel free to adjust seasonings to match your taste.
Nutrition
- Serving Size: 1 egg half
- Calories: 70
- Sugar: 0g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg