Deviled Eggs Recipe: Classic Comfort Made Simple
Classic creamy deviled eggs made with mayo, mustard, and relish perfect for parties, brunches, or holidays.
Ingredients
- 12 large eggs
- 1/3 cup mayonnaise or half mayo and half plain Greek yogurt
- 2 Tablespoons pickle relish or diced dill pickle
- 1 1/2 teaspoons dijon mustard or yellow mustard
- Salt and freshly ground black pepper to taste
- Paprika for garnish
Instructions
- Hard boil eggs using stovetop, Instant Pot, or oven method.
- Cool eggs in ice water bath and peel.
- Slice eggs in half, remove yolks, and mash in a bowl.
- Mix yolks with mayo, relish, mustard, salt, and pepper until creamy.
- Spoon or pipe filling into egg whites.
- Garnish with paprika before serving.
Notes
Store in fridge 2–3 days. Best served chilled. Avoid freezing as texture changes.