Classic Deviled Eggs with Mayonnaise and Pickle Relish Recipe
Classic deviled eggs made creamy and flavorful with mayonnaise, pickle relish, and dijon mustard, garnished with paprika. A perfect appetizer or party snack that's easy to prepare using stovetop, Instant Pot, or oven methods to hard boil the eggs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Eggs
- 12 large eggs
Filling
- 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, to taste
- Freshly ground black pepper, to taste
Garnish
- Paprika (for garnish)
Instructions
- Hard Boil Eggs: For the stovetop method, place the eggs in a saucepan and cover with cold water. Bring to a boil, then stir in 1 teaspoon of baking soda to help peeling. Cover with a lid, remove from heat, and let rest for 12 minutes. Transfer eggs to an ice water bath to cool. Alternatively, use the Instant Pot by adding 1 cup water, placing a wire rack, setting eggs on top, and cooking at high pressure for 5 minutes with a 5-minute natural release, then cool in ice water. For the oven method, preheat to 325°F, place eggs in a muffin tin, and bake for 30 minutes before cooling in ice water.
- Peel and Cut Eggs: Once cooled, peel the eggs carefully. Slice each egg lengthwise in half and gently remove the yolks, placing them in a separate bowl.
- Prepare Filling: Mash the yolks with mayonnaise, pickle relish, and dijon mustard until smooth. Season the mixture with salt and freshly ground black pepper, adjusting mayonnaise or mustard amounts as needed to achieve the desired creaminess and flavor.
- Assemble Deviled Eggs: Spoon or pipe a generous portion of the yolk filling back into the hollowed egg whites. Garnish the tops with a sprinkle of paprika or chopped chives just before serving for a colorful finish.
- Storage: Store the prepared deviled eggs in an airtight container in the refrigerator for 2-3 days, depending on egg freshness.
Notes
- Adding baking soda to the boiling water helps make peeling eggs easier.
- You can substitute half of the mayonnaise with plain Greek yogurt for a lighter filling.
- Experiment with different mustards (dijon or yellow) and relishes (sweet pickle or dill) for flavor variations.
- Keep deviled eggs refrigerated and consume within 3 days for safety.
- For a decorative presentation, use a piping bag fitted with a star tip to fill the eggs.
