Deviled Eggs

Introduction

Deviled eggs are the quintessential party appetizer that you can rely on for any gathering. Their creamy, tangy filling and perfectly firm white cups create a bite-sized treat that’s always the first to disappear from the platter. This classic version gets its perfect balance of flavor from a simple, tried-and-true combination of ingredients.

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 eggs in a single layer in a large saucepan and cover with cold water by at least one inch. Bring the water to a rolling boil over high heat.
2. Once boiling, immediately cover the pan, remove it from the heat, and let the eggs stand for 10 minutes.
3. Prepare an ice bath by filling a large bowl with ice and cold water. After 10 minutes, use a slotted spoon to transfer the hot eggs directly into the ice bath. Let them cool completely for about 10-15 minutes.
4. Gently tap each egg on the counter to crack the shell, then roll it slightly to loosen. Peel the eggs under cool running water. Pat the peeled eggs dry.
5. Slice each egg in half lengthwise. Gently pop out the cooked yolks into a medium mixing bowl. Arrange the empty egg white halves on a serving platter.
6. Mash the yolks thoroughly with a fork until they resemble fine crumbs. Add the mayonnaise, Dijon mustard, sweet pickle relish, and 1 tablespoon of pickle juice. Mix until smooth and creamy. Taste the filling and adjust seasoning by adding more pickle juice, salt, and black pepper as needed. The mixture should be smooth but hold its shape.
7. Spoon or pipe the yolk mixture evenly into the cavities of the egg white halves. Sprinkle the tops lightly with paprika for a classic finish. Serve immediately or chill until ready to serve.

Variations

• Smoky Deviled Eggs: Add a pinch of smoked paprika to the yolk mixture instead of just using it as a garnish.
• Smooth & Fancy: For an ultra-smooth and elegant filling, press the cooked yolks through a fine-mesh sieve before mixing with the other ingredients.
• Classic Simplicity: Omit the sweet pickle relish and pickle juice, and add an extra tablespoon of mayonnaise and a dash of white vinegar for a more traditional, slightly tangy filling.
• Bite-Sized Bites: For cocktail parties, cut a thin sliver off the bottom of each egg white half so they sit flat, or quarter the eggs for mini, one-bite versions.

Tips for Success

1. Older eggs (about 1-2 weeks old) are easier to peel than very fresh ones.
2. The ice bath is non-negotiable—it stops the cooking process, prevents a gray ring around the yolk, and makes peeling much easier.
3. For the neatest filling, use a piping bag fitted with a star or round tip. A zip-top bag with a corner snipped off works perfectly in a pinch.
4. Let the peeled eggs dry completely before slicing to prevent water from diluting your creamy filling.

Storage & Reheating

Store assembled deviled eggs in a single layer in an airtight container in the refrigerator for up to 2 days. The whites may soften slightly from the filling’s moisture, so for best texture, store the filling and whites separately and assemble up to an hour before serving. Deviled eggs are served cold and should not be reheated.

FAQ

How do I keep the yolks centered?

Gently roll the eggs on the counter before boiling to slightly break the air pocket. This doesn’t always guarantee centered yolks, but it can help.

Why did my eggs crack while boiling?

Starting the eggs in cold water and bringing them to a boil slowly helps prevent cracking. Adding a pinch of salt or vinegar to the water can also help seal any small cracks.

My filling is too runny. How can I fix it?

If your filling is too loose, add more mashed egg yolk or a small amount of extra mayonnaise. Chilling the mixture for 20-30 minutes before piping can also help it firm up.

Can I make these ahead of time?

Yes, you can boil and peel the eggs up to 3 days in advance. You can also make the filling 1-2 days ahead and store it separately from the whites. Assemble within a few hours of serving for the best texture.

What can I use instead of sweet pickle relish?

You can finely chop sweet gherkins or bread-and-butter pickles to achieve a similar texture and flavor. The pickle juice from these is also a perfect substitute.

My eggs are impossible to peel. What went wrong?

Very fresh eggs are notoriously hard to peel. Next time, try using slightly older eggs and ensure you shock them thoroughly in the ice bath after cooking. Peeling them under running water can also help.