Description
This Deviled Eggs (Classic Picnic Recipe) offers a delightful blend of creamy yolks, zesty mustard, and tangy pickle relish, making it an ideal addition to any meal or gathering. Perfectly simple to prepare, it’s a crowd-pleasing appetizer that everyone will enjoy.
Ingredients
Scale
- 12 large eggs
- 1/3 cup mayonnaise (or use 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: Choose your method – stovetop, Instant Pot, or oven. For stovetop, add eggs to a saucepan, cover with cold water, boil, then remove from heat and let sit for 12 minutes. For Instant Pot, add water, place eggs in the rack, and cook on high pressure for 5 minutes. For oven, preheat to 325°F, bake eggs for 30 minutes.
- Peel and cut eggs: Lengthwise, slice the peeled eggs in half, removing the yolks into a bowl.
- Filling: Mix the egg yolks with mayonnaise, pickle relish, and mustard, mashing until smooth. Add salt and pepper to taste, adjusting as necessary.
- Assemble: Spoon the filling back into the egg whites, using a pastry bag if desired, and garnish with paprika or chives before serving.
- Store: Keep in the fridge for 2-3 days, depending on egg freshness.
Notes
For easier peeling, consider adding baking soda to the boiling water.
Adjust the seasoning according to your taste preferences.
Feel free to experiment with additional herbs or spices for unique flavors.
Nutrition
- Serving Size: 1 egg half
- Calories: 70
- Sugar: 0g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg