I like this recipe because it’s simple, yet the flavor is unbeatable. The smooth filling made with mayonnaise, mustard, and sweet pickle relish gives every bite a perfect mix of tang and creaminess. I also enjoy how easy they are to customize with spices or garnishes. For me, deviled eggs are not just a dish—they’re a tradition that makes any gathering feel special.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
12–13 large eggs 1 tablespoon prepared yellow mustard ⅔ cup mayonnaise ¼ teaspoon salt ½ teaspoon ground black pepper ¼ cup sweet pickle relish
Directions
I place the eggs in a saucepan in a single layer and cover them with cold water by an inch.
I bring the water to a boil, stirring the eggs a few times as they heat. Once boiling, I stir once more, reduce the heat to low, cover, and cook for 13 minutes.
I drain the hot water and cover the eggs with cold water, stirring gently. I repeat until the eggs are cool enough to peel.
I peel the eggs under cool running water and place them on a paper towel-lined plate to dry.
I slice the eggs in half lengthwise, removing the yolks to a food processor (or a bowl if mixing by hand). I set the whites aside on a serving plate.
To the yolks, I add mustard, mayonnaise, salt, and pepper, blending until smooth.
I stir in the sweet pickle relish, checking the seasoning and adding more salt or pepper if needed. For a silkier filling, I sometimes add a bit more mayonnaise.
I pipe or spoon the filling back into the egg whites.
I garnish with paprika, cayenne, or black pepper before serving.
Servings and Timing
This recipe makes 12 servings. It takes about 20 minutes to prep and 15 minutes to cook, for a total of 35 minutes.
Variations
Sometimes I add a sprinkle of smoked paprika for depth, or stir in finely chopped fresh herbs like dill. For extra zing, I mix in a dash of hot sauce or a little horseradish.
Storage/Reheating
I keep deviled eggs in an airtight container in the refrigerator for up to 3 days. I don’t reheat them—just serve them chilled straight from the fridge.
FAQs
Can I make deviled eggs ahead of time?
Yes, I often prepare the filling and whites separately, then assemble them just before serving.
How do I peel hard-boiled eggs easily?
I find peeling under cool running water makes the shells slip off more easily.
Can I use Dijon mustard instead of yellow?
Yes, Dijon adds a bit more sharpness, while yellow keeps it classic.
Can I skip the relish?
Yes, but I like the sweet tang it adds. If I skip it, I may add a little extra mustard.
How do I make the filling extra smooth?
Using a food processor blends the yolks perfectly, but mashing well with a fork also works.
Can I make them spicy?
Yes, I add cayenne, chili powder, or hot sauce for a spicy kick.
Can I double this recipe?
Yes, I often double or triple it for larger gatherings.
Can I freeze deviled eggs?
No, freezing changes the texture of the eggs and filling.
How long can they sit out?
I keep them refrigerated until serving and don’t leave them out longer than 2 hours.
Conclusion
I love making deviled eggs because they’re timeless, delicious, and always a hit. The creamy, tangy filling paired with tender egg whites makes them a comfort food classic. For me, they’re the ultimate appetizer—easy to prepare, endlessly customizable, and perfect for sharing at any gathering.
Classic deviled eggs with a creamy, tangy yolk filling made from mayonnaise, mustard, and sweet pickle relish—an easy, crowd-pleasing appetizer for parties, picnics, and gatherings.
Total Time:35 minutes
Yield:12 servings
Ingredients
12–13 large eggs
1 tablespoon prepared yellow mustard
⅔ cup mayonnaise
¼ teaspoon salt
½ teaspoon ground black pepper
¼ cup sweet pickle relish
Paprika, cayenne, or black pepper for garnish
Instructions
Place eggs in a saucepan in a single layer and cover with cold water by 1 inch.
Bring water to a boil, stirring eggs occasionally. Once boiling, stir once more, reduce heat to low, cover, and cook for 13 minutes.
Drain hot water and cover eggs with cold water, stirring gently. Repeat until eggs are cool enough to peel.
Peel eggs under cool running water and place on a paper towel-lined plate.
Slice eggs in half lengthwise. Remove yolks to a food processor or mixing bowl; place whites on a serving platter.
Add mustard, mayonnaise, salt, and pepper to yolks. Blend until smooth.
Stir in sweet pickle relish. Adjust seasoning as needed, adding more mayo for a silkier filling.
Spoon or pipe filling back into egg whites.
Garnish with paprika, cayenne, or black pepper before serving.
Notes
Prepare filling and whites separately ahead of time, then assemble just before serving.
Add smoked paprika, hot sauce, or fresh herbs for flavor variations.
For easy peeling, crack eggs and peel under cool running water.
Do not freeze deviled eggs—texture changes drastically.
Keep refrigerated and do not leave out for more than 2 hours.
