Deviled Eggs are creamy with just a touch of sweetness from pickle relish and a sprinkle of paprika--very simple and tasty!
Prep Time30 minutesmins
Cook Time15 minutesmins
Total Time45 minutesmins
Servings: 24halves
Calories: 54kcal
Author: Lucy
Ingredients
12large eggs
4 ½tablespoonsmayonnaise
1tablespoonprepared yellow mustard
2teaspoonsDijon mustard
4tablespoonssweet or dill pickle relish, drained
Salt
Pepper
Paprika
Instructions
Place eggs in a large pot and cover with cold water. Bring water to a rolling boil, then cover pot. 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 mayonnaise, mustard, relish, 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
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.