clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
deviled eggs on a blue and white plate

Deviled Eggs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Melissa Griffiths - Bless this Mess
  • Total Time: 45 minutes
  • Yield: 24 deviled eggs 1x


Deviled eggs are a classic appetizer or snack for any gathering and are incredibly simple to prepare for easy enjoyment!


  • 12 cold eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1/4 cup sweet pickle relish
  • 1/2 teaspoon salt


  • 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.


  • 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.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: side
  • Method: stove top
  • Cuisine: American