Description
This classic deviled eggs recipe offers a creamy, tangy filling made with mayonnaise, Dijon mustard, and sweet pickle relish, nestled into perfectly hard-boiled egg whites. Enhanced with optional crunchy celery and red onion, and a touch of paprika, these deviled eggs make for the ultimate crowd-pleasing appetizer, ideal for parties and gatherings.
Ingredients
Scale
Eggs
- 12 large eggs
Filling
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon white vinegar
- 1 teaspoon sweet pickle relish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika, plus more for garnish
Optional Ingredients
- 1 tablespoon finely chopped celery
- 1 tablespoon finely chopped red onion
- Hot sauce, to taste
Instructions
- Hard Boil the Eggs: Place the eggs in a single layer at the bottom of a saucepan and cover them with cold water, about an inch above the eggs. Bring the water to a rolling boil over high heat. Once boiling, turn off the heat, cover the pot, and let the eggs sit for 12-14 minutes, adjusting the time if your eggs are larger or smaller than average.
- Prepare Ice Bath: While the eggs cook, fill a large bowl with cold water and ice to create an ice bath to stop the cooking process immediately.
- Cool Eggs: After the eggs have finished resting, transfer them to the ice bath and let them cool completely for 10-15 minutes, which makes peeling easier and prevents overcooking.
- Peel Eggs: Gently tap each egg all over to crack the shell, then peel the shell off under cold running water, starting at the larger end where there is often an air pocket. Rinse the peeled eggs and pat dry.
- Prepare Filling: Cut the peeled eggs in half lengthwise and carefully scoop out the yolks into a medium mixing bowl. Mash the yolks with a fork until smooth.
- Add Ingredients: To the mashed yolks, add the mayonnaise, Dijon mustard, white vinegar, sweet pickle relish, salt, black pepper, and the optional finely chopped celery, red onion, and hot sauce if using.
- Mix Filling: Stir all the ingredients together until the mixture is evenly combined and creamy, ensuring a smooth texture perfect for filling.
- Taste and Adjust: Taste the yolk filling and adjust the seasoning to your preference, adding more salt, pepper, or hot sauce as desired.
- Fill Egg Whites: Spoon or pipe the yolk mixture back into the hollowed egg white halves, filling each cavity generously and neatly.
- Garnish: Sprinkle paprika over the filled eggs for color and flavor. Optionally, you can add fresh herbs, crispy bacon bits, or everything bagel seasoning for an extra flavor boost.
- Chill: Place the deviled eggs in the refrigerator and chill for at least 30 minutes to let flavors meld and to serve cold.
- Serve: Arrange the deviled eggs on a platter and serve chilled as a delightful appetizer or party snack.
Notes
- Cooking times for boiling eggs may vary with altitude and egg size; adjust accordingly.
- Peeling eggs under running water helps remove shells more easily.
- For a smoother filling, you can use a food processor instead of mashing by hand.
- Customize flavors by adding different herbs, spices, or ingredients like bacon or avocado.
- Deviled eggs can be stored covered in the refrigerator for up to 2 days.
