Description
These Deviled Eggs (Classic Picnic Recipe) are creamy, tangy, and incredibly easy to prepare. Ideal for picnics or parties, each bite is packed with flavor using simple ingredients like eggs, mayonnaise, and mustard. Perfect for anyone seeking a delicious appetizer!
Ingredients
Scale
- 12 large eggs
- 1/3 cup mayonnaise
- 2 Tablespoons pickle relish
- 1 1/2 teaspoons dijon mustard
- salt and freshly ground black pepper
- paprika for garnish
Instructions
- Hard boil the eggs using one of these methods: Stovetop: Place eggs in a saucepan, cover with cold water, bring to a boil, stir in 1 tsp baking soda, cover, and let sit for 12 minutes before cooling in an ice water bath. Instant Pot: Add 1 cup of water to the pot, put in a wire rack with the eggs, and cook on high pressure for 5 minutes. Cool in an ice water bath afterward. Oven: Preheat to 325°F, place eggs in a muffin tin, and bake for 30 minutes before cooling.
- Peel and halve the boiled eggs lengthwise. Remove the yolks and place them in a bowl.
- To the bowl with yolks, add mayonnaise, pickle relish, and mustard. Mash until smooth, seasoning with salt and pepper to taste. Adjust seasonings if necessary.
- Spoon the yolk mixture back into each egg white half. You can use a spoon or pastry bag for filling. Garnish with paprika or chives before serving.
- Store in the fridge for 2-3 days depending on egg freshness.
Notes
For a lighter version, use half mayonnaise and half Greek yogurt.
Be careful not to overcook the eggs to avoid a greenish hue around the yolk.
Nutrition
- Serving Size: 1 egg half
- Calories: 80
- Sugar: 0g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg