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