Introduction
Deviled eggs are the ultimate crowd-pleaser, a classic appetizer that’s as perfect for a casual picnic as it is for an elegant holiday spread. With this recipe, you’ll master a timeless version that balances creamy, tangy, and savory flavors in every bite. Their simple preparation yields impressive results, making them one of the most reliable dishes you can bring to any gathering.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 12 halves (from 6 whole eggs)
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
- Place the 12 large eggs in a single layer in a large saucepan and cover with at least one inch of cold water.
- Bring the water to a rolling boil over high heat, then immediately cover the pan and remove it from the heat. Let the eggs sit, covered, for 10-12 minutes.
- Prepare an ice bath by filling a large bowl with ice and cold water.
- After the 10-12 minute cook time, use a slotted spoon to immediately transfer the hot eggs to the ice bath. Let them cool completely for at least 10 minutes.
- Gently tap each egg on the counter and roll it to crack the shell all over, then peel under cool running water. Pat the peeled eggs dry.
- Slice each egg in half lengthwise. Carefully pop out the yolks into a medium mixing bowl. Arrange the empty egg white halves on a serving platter.
- Using a fork, mash the yolks until they are fine and crumbly.
- To the mashed yolks, add the 1/3 cup mayonnaise, 1 tablespoon Dijon mustard, 2 heaping tablespoons sweet pickle relish, and 1 tablespoon of pickle juice. Mix vigorously until the filling is completely smooth and creamy.
- Taste the filling and adjust seasoning. Add more pickle juice (up to the additional tablespoon) if a tangier or looser consistency is desired. Season with salt and black pepper to taste.
- Spoon or pipe the yolk filling evenly into the hollows of the egg white halves.
- Sprinkle the tops lightly with paprika for color and a hint of flavor. Serve immediately or chill until ready to serve.
Variations
- Spicy Kick: Add a few dashes of hot sauce or a pinch of cayenne pepper to the yolk mixture.
- Smoky Flavor: Substitute smoked paprika for the regular paprika garnish.
- Elegant Presentation: Pipe the filling using a star-tipped pastry bag for a beautiful, restaurant-style look.
- Fresh Herb Finish: Garnish with a tiny sprig of fresh dill or a light sprinkle of chopped chives instead of (or in addition to) the paprika.
Tips for Success
- For perfectly centered yolks and easy peeling, use eggs that are a week or two old rather than brand new ones.
- The ice bath is non-negotiable—it stops the cooking process immediately, prevents a green ring around the yolk, and makes peeling much easier.
- To get a super-smooth filling, press the mashed yolks through a fine-mesh sieve before adding the other ingredients.
- For the neatest presentation, use a damp paper towel to wipe the serving plate clean of any smudges or filling drips after filling the eggs.
Storage & Reheating
Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. The whites may become slightly softer. Deviled eggs are meant to be served cold and should not be reheated.
FAQ
How far in advance can I make deviled eggs?
You can boil and peel the eggs up to 2 days in advance. Store them whole in a sealed container in the fridge. For best texture and flavor, mix the filling and assemble the eggs the day you plan to serve them.
My filling is too runny. How can I fix it?
If your filling is too loose, it’s likely due to the pickle juice or very moist yolks. Chill the filling for 20-30 minutes to help it firm up, or mix in a small amount of extra mashed yolk if available.
Can I make these without sweet pickle relish?
Yes, but it will change the classic flavor profile. You can finely chop a dill pickle for a tangier bite, or simply omit it and use an extra 1/2 tablespoon of mustard, adjusting the pickle juice/vinegar to taste.
Why are my egg yolks green?
A greenish-gray ring around the yolk means the eggs were overcooked or not cooled quickly enough. Follow the “cover and remove from heat” method and use an immediate ice bath to prevent this.
What’s the best way to transport deviled eggs?
Use a deviled egg carrier, which has individual slots to keep them from sliding. Alternatively, place them on a tray, cover tightly with plastic wrap, and then carefully place the tray on a flat, level surface in your car.
Can I use a different type of mustard?
Dijon mustard provides the ideal sharp, clean tang. Yellow mustard can be used in a pinch but will result in a milder, slightly different flavor. Avoid grainy or heavily spiced mustards for this classic version.
