Deviled Eggs

Introduction

Deviled eggs are the ultimate crowd-pleasing appetizer, striking a perfect balance between creamy, tangy, and savory. This recipe delivers a classic version with a delightful sweet and briny punch from pickle relish and juice. You’ll find they’re surprisingly simple to make and always disappear from the plate first.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 24 deviled egg halves

Ingredients

• 12 large eggs
• 1/3 cup mayonnaise ((prefer Duke's brand))
• 1 tablespoon Dijon mustard
• 2 heaping tablespoons sweet pickle relish
• 1-2 tablespoons pickle juice ((substitute white or cider vinegar))
• salt and black pepper to taste
• paprika ((for garnish))

Instructions

1. Place the 12 large eggs in a single layer in a large saucepan and cover with cold water by at least one inch. Bring to a rolling boil over high heat.
2. Once boiling, cover the pan, remove it from the heat, and let the eggs stand for 10 minutes.
3. Meanwhile, prepare an ice bath by filling a large bowl with cold water and ice.
4. After 10 minutes, carefully transfer the hot eggs to the ice bath using a slotted spoon. Let them cool completely for about 10-15 minutes.
5. Gently tap each egg on the counter to crack the shell, then peel under cool running water. Slice each peeled egg in half lengthwise.
6. Carefully pop out the yolks into a medium mixing bowl. Arrange the empty egg white halves on a serving platter.
7. To the yolks, add the mayonnaise, Dijon mustard, sweet pickle relish, pickle juice, salt, and black pepper. Mash with a fork until the mixture is very smooth and creamy. Taste and adjust seasoning.
8. Spoon or pipe the yolk filling into the cavities of the egg white halves. Garnish each with a light dusting of paprika. Serve immediately or chill until ready to serve.

Variations

1. Smooth & Elegant: For a super-smooth, pipeable filling, press the mashed yolk mixture through a fine-mesh sieve before adding the wet ingredients.
2. Herb-Infused: Fold in a tablespoon of finely chopped fresh dill, chives, or parsley into the yolk filling for a fresh flavor boost.
3. Spicy Kick: Add a few dashes of hot sauce or a pinch of cayenne pepper to the yolk mixture along with the other ingredients.
4. Simple & Classic: Omit the pickle relish and juice, using only mayonnaise, mustard, salt, and pepper for a more traditional, less sweet filling.

Tips for Success

1. For Perfectly Peeled Eggs: Older eggs (7-10 days old) peel more easily than very fresh ones. Shocking them in an ice bath immediately after cooking is non-negotiable.
2. Consistent Filling: To make filling the egg whites neat and easy, spoon the yolk mixture into a zip-top bag, snip off a corner, and pipe it in.
3. Flavor Development: Letting the filled eggs chill, covered, in the refrigerator for at least 30 minutes before serving allows the flavors to meld beautifully.
4. Avoid Watery Filling: Ensure your eggs are completely cool and dry before mixing the filling; excess moisture can make it runny.

Storage & Reheating

FAQ

1. How can I make peeling the eggs easier? Adding a teaspoon of white vinegar or baking soda to the cooking water can help. The ice bath stop is the most critical step, however.
2. My filling is too runny. How can I fix it? Place the runny filling in the refrigerator for 15-20 minutes to firm up. You can also add a little more mashed egg yolk if you have any reserved.
3. Can I make these ahead of time? Yes. You can boil and peel the eggs up to 2 days ahead. For best results, make the filling and assemble the eggs no more than a day in advance.
4. What if I don’t have sweet pickle relish? You can finely chop sweet gherkins or bread-and-butter picklets as a substitute.
5. Why are they called “deviled” eggs? The term “deviled” historically refers to foods that are highly seasoned, spicy, or zesty.
6. How do I get my yolks centered? Gently roll the uncooked eggs on the counter before boiling to help center the yolks, though it’s not a guaranteed technique.