Description

Enjoy the classic taste of Deviled Eggs with a flavorful blend of creamy mayonnaise, tangy pickle relish, and zesty mustard. This easy-to-make picnic favorite is perfect as a light snack or appetizer, promising delightful flavors in every bite. Ideal for gatherings, get-togethers, or simply enjoying at home!

Ingredients

Scale

12 large eggs
1/3 cup mayonnaise (or use half mayo and half plain Greek yogurt)
2 Tablespoons pickle relish (or diced dill pickle)
1 1/2 teaspoons dijon mustard (or yellow mustard)
salt and freshly ground black pepper (to taste)
paprika (for garnish)

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Instructions

Hard boil the eggs using one of the following methods: for stovetop, cover eggs with cold water in a saucepan and boil, adding baking soda for easier peeling and covering for 12 minutes; for Instant Pot, place eggs on a wire rack with 1 cup of water and cook on high pressure for 5 minutes with a 5-minute natural release; for oven, bake at 325°F in a muffin tin for 30 minutes. Transfer eggs to an ice water bath to cool.
Once cooled, peel and slice the eggs in half lengthwise, removing the yolks and placing them in a bowl.
In the bowl with yolks, mix in mayonnaise, pickle relish, and mustard, mashing until smooth. Season with salt and pepper to taste, adjusting seasoning if required.
Spoon or pipe the yolk mixture back into the egg whites, garnishing with paprika or chives before serving.
Store leftovers in the fridge for 2-3 days.

Notes

Adding a bit more mayonnaise or mustard can enhance the flavor to your preference.
Using Greek yogurt can make for a lighter filling option without sacrificing creaminess. Ensure eggs are fresh for the best taste.

Nutrition

Serving Size: 1 egg half
Calories: 70
Sugar: 1 g
Sodium: 90 mg
Fat: 5 g
Saturated Fat: 1 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 1 g
Fiber: 0 g
Protein: 6 g
Cholesterol: 186 mg