Deviled Eggs Recipe
Deviled Eggs are creamy with just a touch of sweetness from pickle relish and a sprinkle of paprika.
Servings: 24 halves
Calories: 54kcal
Ingredients
- 12 large eggs
- 4 ½ tablespoons mayonnaise (use less if you like them less creamy)
- 1 tablespoon prepared yellow mustard
- 2 teaspoons Dijon mustard
- 4 tablespoons sweet or dill pickle relish, drained
- salt
- pepper
- paprika
Instructions
- Place 12 large eggs in a large pot and cover with cold water. Bring water to a rolling boil, then cover pot and turn off the heat. Let eggs sit for 10-15 minutes then drain and place back in pot with ice water for a few minutes.
- Slice eggs in half and remove yolks.
- To yolks, add 4 1/2 tablespoons mayonnaise (use less if you like them less creamy), 1 tablespoon prepared yellow mustard, 2 teaspoons Dijon mustard, 4 tablespoons sweet or dill pickle relish, drained, salt, and pepper. Mash together with a fork or use hand mixer to blend.
- Spoon mixture into egg white halves or use a pastry bag.
- Sprinkle lightly with paprika.
Notes
- Be sure you drain the pickle relish to avoid adding too much moisture.
- Add more or less mayonnaise to get the consistency you want.
- If you want the filling creamier, add a little pickle juice (Wickle's is great!).
- Use a pastry bag to pipe the filling into the white halves or use two spoons, one for scooping and one for scraping into the egg white.
- Prepare up to two days in advance.
- Do not freeze deviled eggs.
