Introduction
Deviled eggs are a timeless appetizer that never fails to impress at parties and potlucks. You’ll love the creamy, tangy filling perfectly balanced with sweet pickle relish and a hint of mustard. They’re easy to make yet always feel like a special treat.
Prep & Cook Time
Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes | Servings: 12
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 eggs in a single layer in a large saucepan and cover with at least an inch of cold water. Bring to a rolling boil over high heat, then cover the pan, remove it from the heat, and let it sit for 10 minutes.
- Carefully transfer the eggs to a bowl of ice water and let them cool completely, about 5-10 minutes. Once cool, tap each egg gently on a hard surface and peel under running water to remove the shells.
- Slice each peeled egg in half lengthwise. Gently remove the yolks and place them in a medium mixing bowl. Arrange the egg white halves on a serving platter.
- Mash the egg yolks with a fork until fine. Add the mayonnaise, Dijon mustard, sweet pickle relish, 1 tablespoon of pickle juice, salt, and black pepper. Mix until smooth and creamy. If the filling is too thick, add more pickle juice until desired consistency is reached.
- Spoon or pipe the yolk mixture into the egg white halves, dividing it evenly.
- Lightly sprinkle paprika over the filled eggs for garnish. Serve immediately or chill until ready to serve.
Variations
- For a decorative touch, pipe the filling using a pastry bag fitted with a star tip, or use a zip-top bag with a corner snipped off.
- Create a swirled effect by gently folding the filling with a spoon just before piping to leave slight streaks of relish.
- For a rustic presentation, spoon the filling into the whites and use the back of a fork to create textured lines on top.
- Serve the deviled eggs on a bed of crushed ice or lettuce leaves to keep them chilled and elevate the presentation.
Tips for Success
- Use eggs that are a week or two old for easier peeling after boiling.
- To prevent a green ring around the yolks, avoid overcooking the eggs and cool them promptly in an ice bath.
- Taste the filling and adjust seasoning with salt, pepper, or extra pickle juice before filling the egg whites.
- For a smoother filling, press the yolk mixture through a fine-mesh sieve before adding the other ingredients.
Storage & Reheating
Store deviled eggs in an airtight container in the refrigerator for up to 2 days. Since they are served cold, reheating is not recommended; keep them chilled until ready to serve to maintain freshness and food safety.
FAQ
Can I make deviled eggs ahead of time?
Yes, you can prepare the filling and egg whites separately up to a day in advance. Store the filling in an airtight container and the whites covered in the fridge. Assemble just before serving.
How do I prevent the eggs from cracking while boiling?
Start with eggs at room temperature or add them gently to already simmering water. Adding a pinch of salt or vinegar to the water can also help.
Can I use a different type of mustard?
This recipe specifically calls for Dijon mustard for its tangy flavor, but you can use yellow mustard if needed, though the taste will be slightly different.
Why are my deviled eggs watery?
This can happen if the eggs are undercooked or if too much pickle juice is added. Ensure eggs are cooked through and drain relish well before mixing.
How long can deviled eggs sit out at room temperature?
Can I freeze deviled eggs?
No, freezing is not recommended as the texture of the eggs and filling will become rubbery and watery upon thawing.
