Deviled Eggs
Deviled eggs are always present at our cookouts, holidays, and family gatherings. This recipe is a must-have in your repertoire.
Deviled eggs are a hit at any party or gathering. We grew up with them at every family gathering no matter what time of the year.
Why You Love This
- Classic deviled eggs are perfect for the holidays, potlucks, BBQs, parties, and any gatherings!
- A healthy snack or side dish. Perfect for a low carb or keto diet!
- My best deviled egg recipe is super simple and easy to make.
Ingredients
Our deviled eggs ingredients are only 3 simple refrigerator staples! Well, five if you count the salt and pepper, which I don’t.
Tips
The key to the best deviled eggs is boiling the eggs correctly. You don’t want overcooked boiled eggs that have a dark green ring around the yolk.
Update: I have started using an egg cooker. It steams the eggs which makes them peel so much easier!
Don’t Sweat The Recipe is supported by its readers. We may earn a commission if you purchase through a link on our site. Learn more.
How to Make Deviled Eggs
They are so simple and scrumptious. It’s hard not to just pop one in your mouth while you are making them. Ok, I admit after countless years of making these I now boil an extra egg for the sole purpose of eating while prepping.
Most classic deviled egg recipes use yellow mustard, Dijon mustard, or white vinegar. We don’t use any of those and we love them this way. This is what I call my southern deviled egg recipe.
Boil the eggs by placing them in a medium-sized pot, and cover them with water. Bring the water to a boil and cook for 10 minutes.
Remove from the heat, drain, and place in a cold water ice bath. They are much easier to peel if you gently crack each egg and allow it to cool completely in the ice bath.
Peel the eggs. Slice the eggs in half lengthwise and pop the yolk into a bowl. Removing the yolk is easy just by using the tip of your knife.
Use a fork to smash the egg yolks.
Mix in the mayo, dill relish, salt, and pepper.
I use a spoon to fill the egg whites with the deviled egg mixture.
If you want to be fancy, place the yolk mixture in a piping bag or zip-top bag, snip off a corner, and pipe into the whites.
Garnish with a sprinkle of paprika if that’s your thing!
Recipe Flavor Variations
Keep your deviled eggs classic or kick them up a notch!
- You can jazz these up with some add-ins such as crispy bacon bits, jalapenos, or chives.
- Do you want spicy deviled eggs? Try some sriracha or hot sauce.
- Do you like sweet deviled eggs? Swap out the dill relish for sweet relish.
For these, we use eggs, mayonnaise, dill relish, salt, and pepper! That’s it!
Place in an air-tight container and refrigerate for up to 4 days.
More Delicious Recipes
- Marinated Carrot Sticks
- Healthy Marinated Fresh Vegetable Salad
- Jalapeno Popper Cheese Ball
- Deviled Potato Bites
Deviled Eggs Recipe
Ingredients
- 10 large eggs
- 3 tablespoons dill relish
- 1/4 cup mayonnaise
- salt and fresh ground pepper to taste
Instructions
- Cook the eggs by placing them in a medium-sized pot, cover them with water, add one tsp baking soda to the water and bring to a boil
- Once water is boiling cook eggs for 10 minutes.
- Remove from heat, drain and fill with cold water and ice cubes.
- Let eggs cool completely before cutting in half and making the yolk filling.
- When eggs are completely cool, remove shells, rinse any residual shell residue off and pat dry.
- Using a sharp knife, cut eggs in half carefully and softly remove the yolks and place them in a small mixing bowl. Repeat until all eggs are halved and all yolks are in the mixing bowl.
- With a fork, mash the yolks until crumbly.
- Add the dill relish, mayonnaise, salt and pepper to taste.
- Using a small spoon, or piping bag if you prefer, fill the egg whites with the yolk mixture.
- Cover and refrigerate until ready to serve.
What a great simple recipe! I’m always looking for easy recipes, and this looks like one. 🙂