Deviled Eggs are a classic appetizer – spanning the decades! Made with pickled relish, mayonnaise, and mustard, these will make the perfect snack for cookouts, holidays and even meal prep!
Two things that always deter me from making deviled eggs: Peeling the eggs and Piping the filling back into the whites. You can find this information and more below!
- Deviled eggs have been around for centuries – literally – but for some reason, I’ve always thought of them as a southern recipe. Maybe it’s because I add mayonnaise to my filling, which makes them light and fluffy.
- The tang from the mustard and relish goes really well with the creamy, mild yolks. These are also full of protein and not too guilt-full for snacking.
- While these can be made at any time of the year, they are always a staple during Easter and Christmas, and during the summertime.
- hard-boiled eggs
- pickled, dill relish
- yellow mustard
- optional paprika or chives for garnish
#1 Hard boil the eggs.
If you are in a time crunch, do these in the Instant Pot. My friend over at Mom’s Dinner has a great recipe for Instant Pot Hard Boiled Eggs – and this method makes them so easy to peel!
#2 Peel and prepare the eggs.
After your eggs are peeled, halve the eggs length-wise and scoop the yolks into a separate bowl. Place your white halves on a deviled egg platter or tray.
#3 Make the yolk filling.
Mash the yolks with the back of a fork. Then, add mayo, mustard, and relish. Mix well until all the yolk lumps are out.
#4 Pipe the Filling.
Now here’s the tip for piping the yolks: Spoon the yolk mixture into a zip-lock storage bag. Push the mixture toward one corner at the bottom of the bag and seal closed.
With scissors, snip about 1/4 inch off the bottom corner. Then, squeeze the bag to pipe the yolk mixture into the egg white halves.
Garnish with paprika or chives and serve chilled!
What goes well with deviled eggs?
Classic Deviled Eggs [with Easy Peel Eggs!]
- 6 eggs, hard-boiled
- ¼ cup mayonnaise
- 1 tbsp yellow mustard
- 3 tbsp pickled dill relish
- paprika and/or chives for garnish optional
- Salt and pepper optional
- Peel and slice hard boiled eggs.
- Scoop out the yolks from the egg whites with a spoon. Place the yolks into a small bowl and the white halves on to a deviled egg platter or plate.
- Mash the yolks with the back of a spoon until there aer no more round yolk halves.
- To the bowl of yolks, add mayo, mustard, and relish. Mix well with a spoon or fork until all the yolk lumps are out.
- Pipe the yolk mixture back into the white halves by using my piping tip or with a spoon.*
- Garish with paprika and/or chives and serve chilled.
- Spoon the yolk mixture into a zip-lock storage bag. Push the mixture toward one corner at the bottom of the bag and seal closed.
- With scissors, snip about 1/4 inch off the bottom corner of the bag. Then, squeeze the bag to pipe the yolk mixture into the egg white halves.
- dill sprigs
- green onion
- chopped tomato