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Classic Deviled Eggs [with Easy Peel Eggs!]
Anna Kate
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!
4.50
from
2
votes
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Servings
12
halves
Prep Time
20
minutes
mins
Total Time
20
minutes
mins
Ingredients
1x
2x
3x
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 to taste
(optional)
Instructions
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.
Notes
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 of the bag. Then, squeeze the bag to pipe the yolk mixture into the egg white halves.
Other Garnishes for Deviled Eggs:
bacon
dill sprigs
olives
green onion
chopped tomato
Nutrition
Serving:
1
Calories:
68
kcal
Protein:
3
g
Fat:
6
g
Saturated Fat:
1
g
Polyunsaturated Fat:
4
g
Cholesterol:
95
mg
Sodium:
91
mg