Deviled Eggs
These deviled eggs are a little sweet with the addition of pickle relish, but still a little savory. Each one makes for a really good bite to go with oh so many delicious meals!
Have you been too afraid to try your hand at deviled eggs? If so, please give these a try! They are simple to make and with a few added tips, they’re even easier. If you can boil eggs, then you can definitely make these. Even the kids usually love these, so that makes it all worth it!
The ingredient list is short and simple. You probably have most of them on hand in your fridge now. All you need is eggs, a little mayonnaise, a little mustard, some sweet pickle relish and salt. Then an optional ingredient is some paprika to sprinkle on top of the eggs.
Tips for boiling eggs:
I’ve heard you can use your instapot for boiling eggs and they peel like a dream. But if you don’t have that option, here are a few things that will make the process easier. First, you’ll want to be sure not to use super fresh eggs. If you know you want deviled eggs for a particular meal, buy them ahead of time – even up to 2-3 weeks. They will keep that long in your fridge and older eggs (that are still good) are much easier to peel than a new and fresh egg! Secondly, add a little salt or baking soda to the water while they boil. Thirdly, once you finish cooking your eggs, submerge them in an ice bath. All three of these things seem to help them peel much more cleanly!
Can I change the ingredients?
Yes, you can alter some of the ingredients. You’ll probably want to stick with the mayonnaise and mustard. They help to bind the broken eggs yolks back together. You could skip the mustard if you simply don’t like that flavor and mayonnaise would do the trick. Other than that, you can change things up and use a dill pickle relish instead of a sweet one. You could also add some minced onions to the yoke mixture if you like. I’ve even had deviled eggs topped with bacon and drizzled with honey. (Those were really good)! What I’ve given you here is just a good standard recipe for deviled eggs, and you can certainly tailor make them to your liking!
Can I make these ahead of time?
Yes, you can! That’s one of my favorite things about this dish. Whenever we are having a group over and I’m fixing a big meal, I always know I can make the deviled eggs a day or two ahead of time and they will stay fresh in the fridge until our meal. I’ve done this so many times where I make them the day before and they are still just perfect! I probably wouldn’t make them more than two days ahead, as they do lose some of their ‘fresh’ taste as time goes on.
Deviled Eggs
Ingredients
- 6 eggs
- 3-4 tbsp mayonnaise
- 1 tbsp yellow mustard
- 1-2 tbsp sweet pickle relish
- salt to taste
- paprika to sprinkle on top
Instructions
- Place eggs, a touch of salt and enough water to cover them in pot with lid on
- Place over medium/high heat and bring to boil
- Once the boiling begins, remove pot from heat. Leave lid on pot and let sit for 10-12 minutes
- Drain hot water out of pot and put cold water and ice in pot with eggs to cool
- Once eggs cool, peel them
- Slice eggs in half lengthwise and remove yokes into separate bowl
- Use a fork to break up the yokes in bowl
- Add mayonnaise, mustard, pickle relish, and salt to broken yokes
- Stir this mixture using fork until it is a smooth consistency
- Taste and add more salt if needed
- Pace yoke mixture into plastic bag and cut off a small corner. Pipe the yoke mixture into the egg whites, dividing evenly
- Sprinkle paprika on top of eggs. Serve and enjoy!
