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Deviled eggs are a classic appetizer or snack for any gathering and are incredibly simple to prepare for easy enjoyment!
I am so thrilled about today’s post because I LOVE deviled eggs—and could probably live off of them! It’s one of those recipes that looks more intimidating to make than it actually is, so if you need a dish to bring to a holiday gathering, this is a superb one that will impress everyone. Plus, they travel well in a sealed container.
The simplicity of making deviled eggs is seriously the best, especially for how addicting the little devils are! All you do is boil some eggs (check out the recipe card below for my easy and effective method), let them cool in an ice bath, peel them, slice them lengthwise, and mix the yolks with some mayo, mustard, pickle relish, and salt. Add that mixture back to the egg whites, and you’re done!
Table of Contents
Why You’ll Love This Recipe
- These are the perfect light appetizer or side for a holiday meal, and I love how easily they come together with big flavor from simple ingredients.
- Deviled eggs are such a great make-ahead appetizer. Make them up to 2 days in advance, and the trick is to store the yolk mixture and egg whites separately. Store the yolk mixture in a sealed container and the whites on a platter covered with plastic wrap in the fridge.
- Adapt them for different seasons or themes, like using food coloring for Easter or creating spooky designs for Halloween. You can even hard-boil your eggs in the air fryer!
Recipe Ingredients
- Eggs
- Mayonnaise
- Mustard – yellow
- Sweet pickle relish
See the recipe card below for full information on ingredients and quantities.
How to Make Deviled Eggs
- Boil the eggs then put in an ice water bath.
- Remove from water, peel, and slice in half.
- Mash the yolks, and add the mayonnaise, mustard, relish, and salt.
- Add a portion of the deviled egg mixture to the egg white.
Recipe FAQs
I like to use a hand mixer when whipping up the egg filling to ensure it gets nice and smooth and lump-free.
Deviled eggs can keep for up to 3 to 4 days in the fridge, but to me, they always taste better the fresher they are!
When filling the egg whites with the yolk mixture, hang on to the egg white with your hand to keep it from slipping and sliding away from you. They’re slick little guys, so using a plate with a high lip or edge is also helpful in keeping them on the dish.
Expert Tips
- Keep the deviled eggs in the fridge until ready to serve for the best taste.
- Scoop the deviled egg mixture into a sealable baggie and then cut one corner about 3/4-inch wide. Use this to pipe the mixture back into the egg whites.
- For a little more festivity, feel free to add fresh dill or paprika to the top or tint the eggs and/or filling with colors for the holiday!
More Egg Recipes to Consider
Freezing Foods
How to Freeze Eggs
Dessert Recipes
Easy Crepes Recipe
Egg Recipes
Air Fryer Eggs
Egg Recipes
Farmhouse Egg Bake
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Deviled Eggs
Ingredients
- 12 cold eggs
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/4 cup sweet pickle relish
- 1/2 teaspoon salt
Instructions
- Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles, and use tongs or a skimmer to place the eggs in the water. Then increase the heat back to high, and set a timer for 12 minutes.
- While the eggs are boiling, prepare an ice water bath, and set aside.
- After 12 minutes, remove the eggs from the water, and place in the ice water bath.
- Once the eggs have cooled completely, peel them and slice in half lengthwise.
- Remove the yolk and place them in a small bowl using a spoon, and place the egg whites on a plate.
- Mash the yolks with a fork, and add the mayonnaise, mustard, pickle relish, and salt. Stir to combine well. If things are a bit lumpy, keep working them. You can also use an electric mixer to beat them smooth.
- Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white.
- Keep in the fridge until ready to serve.
Notes
- Deviled eggs are a simple and delicious homemade appetizer that is perfect for any gathering or holiday celebration!
- Sometimes I scoop the deviled egg mixture into a sealable baggie and then cut one corner about 3/4-inch wide. You can use this to pipe the mixture back into the egg whites.
- This dish can be prepped up to 2 days in advance. The trick is to store the yolk mixture and egg whites separately.
- Deviled eggs are a good source of protein and healthy fats. The calorie count varies depending on the ingredients used, but they are generally a low-carb option.
Don’t tell my wife, but I was the one who snuck into the fridge at midnight and ate the last 6! Delicious!!
Ha! That’s funny! Thanks for the review Thomas!
This recipe looks delicious! I love that you added sweet pickle relish, that is one of my favorite things on deviled eggs. I can’t wait to try your recipe, thank you for sharing!
It’s my secret ingredient to these, egg salad, and tuna salad! SO good!