Description
Classic Deviled Eggs are a timeless appetizer featuring hard-boiled eggs filled with a creamy, tangy mixture of mayonnaise, dill pickle relish, and Dijon mustard. Topped with fresh chives and a sprinkle of paprika, this simple yet delicious recipe makes for the perfect party snack or everyday treat.
Ingredients
Scale
Eggs
- 12 large eggs
Filling
- 1/2 cup mayonnaise
- 2 tablespoons dill pickle relish
- 1 tablespoon Dijon mustard
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Garnish
- 2 tablespoons chopped fresh chives
- 1/4 teaspoon paprika
Instructions
- Boil Eggs: Place the eggs in a large saucepan and cover with cold water by 1 inch. Bring the water to a boil and cook the eggs for 1 minute. Then cover the saucepan with a tight-fitting lid and remove it from heat, allowing the eggs to sit for 8-10 minutes to finish cooking gently.
- Cool and Peel: Transfer the eggs to a bowl filled with ice water for 2-5 minutes to cool them and stop the cooking process. Drain thoroughly and peel the eggs carefully. Slice the eggs in half lengthwise and set aside the yolks for the filling.
- Make the Filling: In a small bowl, mash the reserved yolks with a fork until they reach a chunky consistency. Add mayonnaise, dill pickle relish, and Dijon mustard, then mix well. Season with kosher salt and freshly ground black pepper to taste.
- Fill the Egg Whites: Using a pastry bag or a small spoon, pipe or spoon the yolk mixture into the hollowed-out egg white halves, filling them neatly.
- Garnish and Serve: Sprinkle the filled eggs with chopped fresh chives and a light dusting of paprika for color and added flavor. Serve chilled or at room temperature.
Notes
- The eggs should be fresh but not too fresh to make peeling easier.
- For a smoother filling, you can blend the yolk mixture instead of mashing.
- Use a pastry bag with a star tip for decorative filling presentation.
- Chill the deviled eggs for at least 30 minutes before serving for best flavor.
- Adjust seasoning to your taste for salt and pepper levels.
