Description
This recipe for Best Deviled Eggs is the ultimate guide to creating perfectly creamy and flavorful deviled eggs. Featuring a classic blend of mayonnaise, Dijon mustard, and pickle relish, these deviled eggs are easy to prepare and ideal for parties, gatherings, or a tasty appetizer. The eggs are hard-boiled, chilled, and filled with a smooth yolk mixture, then garnished with paprika for a delightful finish.
Ingredients
Scale
Eggs
- 12 large eggs
Filling
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon white vinegar
- 1 teaspoon sweet pickle relish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika, plus more for garnish
- 1 tablespoon finely chopped celery (optional)
- 1 tablespoon finely chopped red onion (optional)
- Hot sauce, to taste (optional)
Instructions
- Hard Boil the Eggs: Place eggs in a single layer in a saucepan and cover with cold water about an inch above the eggs. Bring water to a rolling boil over high heat, then turn off the heat and cover the pan. Let the eggs sit for 12-14 minutes depending on size to fully cook.
- Prepare Ice Bath: While the eggs cook, fill a large bowl with ice and cold water to create an ice bath for chilling the eggs quickly after cooking.
- Cool Eggs: Transfer the boiled eggs into the ice bath immediately and let them cool completely for 10-15 minutes to stop cooking and make peeling easier.
- Peel Eggs: Gently tap each egg all over to crack the shell, then peel under cold running water starting from the larger end. Rinse and pat the eggs dry.
- Prepare Filling: Cut eggs lengthwise in half and carefully remove yolks into a medium bowl. Mash the yolks with a fork until smooth.
- Add Ingredients: Add mayonnaise, Dijon mustard, white vinegar, sweet pickle relish, salt, pepper, and any optional ingredients like celery, red onion, or hot sauce to the mashed yolks.
- Mix Filling: Stir all ingredients together until well combined, creamy, and smooth for a perfect filling consistency.
- Taste and Adjust: Sample the filling and adjust seasonings, adding more salt, pepper, or hot sauce depending on your preference.
- Fill Egg Whites: Spoon or pipe the yolk mixture evenly into the hollowed-out egg white halves, creating a neat presentation.
- Garnish: Lightly sprinkle the filled eggs with paprika and add any other desired garnishes such as fresh herbs, crispy bacon bits, or everything bagel seasoning.
- Chill: Place the deviled eggs in the refrigerator and chill for at least 30 minutes before serving to develop flavors and ensure a cool, refreshing appetizer.
- Serve: Arrange the chilled deviled eggs on a platter and serve immediately for parties, picnics, or any occasion.
Notes
- For easier peeling, use eggs that are a few days old rather than fresh eggs.
- You can customize the filling by adding ingredients like smoked paprika, chives, or a dash of hot sauce for extra flavor.
- Make deviled eggs a day ahead and keep refrigerated to allow flavors to meld.
- Use a piping bag fitted with a star tip for a decorative filling presentation.
- Adjust the salt and spice level to your liking to suit dietary preferences.
