Deviled Eggs

Introduction

You know a recipe is a classic when it shows up at every potluck, picnic, and holiday table. These deviled eggs are the perfect balance of creamy, tangy, and savory, with a sweet pickle relish twist that makes them impossible to eat just one. They’re simple to make yet always impress a crowd.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 12 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 or pot. Cover with cold water by about an inch.
2. Bring the water to a full rolling boil over high heat. Once boiling, immediately cover the pot and remove it from the heat. Let the eggs sit, covered, for 10 minutes.
3. Meanwhile, prepare an ice bath by filling a large bowl with cold water and ice.
4. After 10 minutes, use a slotted spoon to transfer the hot eggs directly into the ice bath. Let them cool completely for at least 5-10 minutes.
5. Gently tap each egg on the counter and roll it slightly to crack the shell, then peel under cool running water. Slice each peeled egg in half lengthwise.
6. Gently pop the yolks out into a medium mixing bowl. Arrange the empty egg white halves on a serving platter.
7. Mash the yolks with a fork until they form fine crumbs. Add the mayonnaise, Dijon mustard, and sweet pickle relish. Mix until smooth and well combined.
8. Add 1 tablespoon of pickle juice, then mix. Taste the filling and add more pickle juice, salt, and black pepper until the flavor is to your liking.
9. Spoon or pipe the yolk mixture into the cavities of the egg white halves.
10. Lightly sprinkle the filled eggs with paprika for garnish. Serve immediately or chill until ready to serve.

Variations

1. Smooth & Elegant: For a ultra-smooth filling, push the yolk mixture through a fine-mesh sieve before adding the wet ingredients.
2. Piping Bag Presentation: Spoon the filling into a zip-top bag, snip off a corner, and pipe it into the whites for a fancy, restaurant-style look.
3. Loaded Platter: Arrange the finished deviled eggs on a bed of chopped kale or lettuce, and sprinkle with extra black pepper and a tiny bit of extra paprika for color.
4. Herb Garnish: Skip the paprika and top each egg with a single small leaf of fresh dill or a tiny slice of chive for a fresh flavor note.

Tips for Success

1. For easier peeling, use eggs that are a week or two old rather than very fresh ones.
2. The ice bath step is crucial—it stops the cooking process and helps separate the egg membrane from the white, making peeling much simpler.
3. When mixing the filling, start with the lesser amount of pickle juice. You can always add more to reach your preferred consistency, which should be creamy but still hold its shape.
4. For the neatest filling, use a spoon to place the mixture into the corner of a plastic bag, snip the tip, and pipe it into the whites.

Storage & Reheating

Store deviled eggs in an airtight container in the refrigerator for up to 2 days. It’s best to store them without the paprika garnish, adding it just before serving. Deviled eggs are meant to be served cold and should not be reheated.

FAQ

Can I make deviled eggs ahead of time?

Yes, you can prepare the components up to a day ahead. Store the peeled, halved egg whites and the yolk filling separately in airtight containers in the fridge. Fill and garnish within a few hours of serving.

My eggs are hard to peel. What went wrong?

Very fresh eggs are notoriously difficult to peel. Next time, try using slightly older eggs and ensure you shock them thoroughly in an ice bath after boiling.

What can I use if I don’t have sweet pickle relish?

If you must substitute, you can very finely chop sweet gherkin pickles. The recipe relies on the relish for moisture and sweetness, so a substitute will alter the classic flavor.

Can I use a different type of mustard?

Yes, you can substitute yellow mustard for the Dijon. The flavor will be slightly sharper and less complex, so you may want to adjust the amount to taste.

Why are my filling yolks so dry?

You may have overcooked the eggs, or you might need a bit more moisture. Add the second tablespoon of pickle juice (or a tiny bit more mayonnaise) until the consistency is creamy.

How do I transport deviled eggs?

Use a deviled egg carrier or a shallow container where the eggs can sit in a single layer. Place a damp paper towel over the top before sealing the lid to prevent them from drying out.