Ingredients
12 large eggs
1/3 cup mayonnaise (or half mayo, 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
Instructions
- Hard boil the eggs using your preferred method (stovetop, Instant Pot, or oven). Once cooked, cool in an ice water bath.
- Peel the eggs and slice them in half lengthwise. Carefully remove yolks and place them in a bowl.
- Add mayonnaise, relish, and mustard to the yolks. Mash and mix until smooth. Season with salt and pepper to taste.
- Fill each egg white with a generous spoonful of the yolk mixture. Use a spoon or a piping bag.
- Sprinkle with paprika before serving. Chill until ready to serve.
Notes
- Add chopped avocado to the filling for a creamy twist.
- Mix in crumbled bacon, chives, dill, or a dash of hot sauce for variation.
- Store in the fridge for 2–3 days depending on egg freshness.
- Leftovers can be mashed into egg salad for sandwiches.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 deviled egg
- Calories: 89
- Sugar: 0.4g
- Sodium: 157mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0.02g
- Carbohydrates: 2g
- Fiber: 0.1g
- Protein: 6g
- Cholesterol: 187mg
