Traditional Deviled Eggs
This classic deviled egg recipe is a southern favorite for Thanksgiving and Christmas. But you don't have to wait for the holidays to enjoy this easy appetizer!
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Servings: 12 deviled eggs
Ingredients
- 6 large eggs hardboiled and peeled - see notes for how to boil
- 1/4 cup mayo
- 1 tbl yellow mustard
- 1 tbl sweet pickle relish
- salt and pepper to taste
- paprika for garnish
Instructions
- Slice your hard-boiled eggs in half, long ways. Gently remove the egg yolk from each half and place in a small to medium sized mixing bowl. Set egg whites to the side.
- Using a fork, smash the egg yolks until they are smooth and crumbly.
- To the mixing bowl with the egg yolks, add mayo, mustard, and relish. Add salt and pepper to taste. Mix all ingredients together until thoroughly incorporated.
- Either with a spoon or a pipping bag, begin to fill each half of the egg white with the filling.
- Sprinkle the tops of the eggs with paprika. Chill in the refrigerator and serve.
Notes
To Hard-boil Eggs:
Arrange the eggs in a single layer at the bottom of the saucepan. Add enough cold water to cover the eggs by about an inch. Bring the water to a boil, cover, and then remove from heat. A teaspoon of baking soda can also be adding to the boiling water to help make peeling easier. Allow the eggs to continue to sit in the hot water with the lid on for about 12 minutes. Remove from hot water, and place in an ice water bath for a couple of minutes in order to cool eggs and stop the cooking process.
- This recipe is easily doubled, tripled, or quadrupled!
- Prepare deviled eggs the day before if needed, and store overnight in the refrigerator in an airtight container.
- Use an electric hand mixer to get a smoother filling.