Thanks to a simple ingredients list and quick prep time – these deviled eggs are a favorite year-round. Dill pickle relish brings vinegar and sweetness to this recipe, and Dijon mustard adds a perfect pop to your bite.
Versions of deviled eggs have existed for hundreds of years, with versions popping up on holiday tables all over the world. In fact – you know they have to be popular when dishes are made to cradle these delicious appetizers. Having a great go-to recipe for these is a must for anyone who hosts, and I am really excited to share this one with you!
What are Deviled Eggs?
Also known as stuffed eggs, Russian eggs, or dressed eggs, these appetizers have been around since Ancient Rome, when they were served as a first course. Cooking texts from Medieval Europe have similar recipes as well, proving that these are one of the world’s favorite snacks!
There are hundreds of varieties, but the basics are the same. Cooled hard boiled eggs are peeled and sliced lengthwise, with the yolks removed and mixed with a variety of condiments and ingredients. We go pretty traditional in this recipe, but I have listed some alternative options at the end of this post!
What Ingredients will I use for Deviled Eggs?
One of the reasons I love this recipe is because of its small list of ingredients and how quickly you can double the number as needed! Local or fresher eggs are always best here, as they give us a richer flavor and cleaner egg white.
Using dill pickle relish gives us crunchy pickle, along with the vinegar that is usually added separately. As is standard, we use mayonnaise, but we adjust things a bit using dijon mustard for a subtly sweet zing. No deviled egg recipe is complete without paprika, so here we stir it in and add plenty on top!
Making Deviled Eggs: Step-by-Step
- Hard boil and peel six eggs.
- Cut them lengthwise and scoop out the egg yolks into a separate bowl. Reserve the whites on a plate or tray.
- In the bowl with the yolks, add the relish, Dijon mustard, mayonnaise, and paprika. Use a fork to mix until the filling is even and completely combined.
- Spoon the mixture into a sandwich bag (with a zip-top). Cut off one of the lower corners enough for some of the yolk to be squeezed out. Slowly pipe these back into the whites! Note: I like to do this slowly in case I have missed a break in my egg yolk, so I can catch it before I make a mess.
- Garnish with more paprika, relish, or sea salt and serve!
Recipe
Deviled Eggs
Ingredients
- 6 Eggs Hard boiled and peeled
- 1 tablespoon Dijon mustard
- 1 tablespoon Dill Pickle Relish
- 2 tablespoon Mayonnaise
- ¼ teaspoon Smoked Paprika plus more for garnish
Instructions
- Once your eggs are boiled and cooled,
- Cut each egg in half lengthwise and scoop out the yolk into a small bowl, reserving the whites.
- Add the pickle relish, mayonnaise, dijon mustard, and paprika to the yolks Combine the ingredients with a fork until the mixture is smooth.
- Spoon the mixture into a ziplock bag, pushing the mixture down to one corner. Cut the corner with scissors and pipe the mixture into each egg white.
- Garnish with dashes of smoked paprika and parsley
Nutrition
Hard Boiled Egg Peeling
The “best way” to do this is different depending on the person, but these are my favorite tips:
- Eggs that are a bit older will be easier to peel. If you buy from the grocery store, they should be fine – but those you get locally, or from your own chickens, need to sit out a bit before being boiled.
- Dropping the eggs into boiling water, rather than starting them still, will make the shell more pliable.
- Shock them in cold water straight from the stove, and give the water a small shake. This helps loosen the shell.
- Peeling underwater is another great way to get the egg whites smooth.
- Of course, if you would rather avoid this stress, you can find many gadgets that claim to get you perfect hard boiled eggs every time. I have never used one, so I would love to know how it goes!
Substitutions and Additions
With a short list of ingredients, these deviled eggs can be easily adapted, which makes it a great
recipe to have in your back pocket! Here are a few of my favorite flavor combinations for deviled eggs:
- Bacon and cheddar
- Pesto and mayonnaise or creme fraiche
- Smoked salmon with cream cheese and capers
- Greek yogurt can be used as a mayo replacement, or included in the yolks with curry!
Storage and Serving
As I mentioned above, you can find deviled egg dishes, which are really festive and fun. However, if you want to serve these and don’t have a dish – using a dish with a slight edge will keep them from rolling away before they’ve been eaten! A small pair of tongs is also great, so your guests don’t end up with egg on their hands!
Meet Jennifer
Welcome to my kitchen! Nothing to see here, just me fumbling around trying to make delicious meals while incorporating “all the things” to improve my health. Join me!
Meet Jennifer
Welcome to my kitchen! Nothing to see here, just me fumbling around trying to make delicious meals while incorporating “all the things” to improve my health. Join me!