Traditional Deviled Eggs

Ingredients

• 12 large eggs
• ⅓ cup mayonnaise (or half mayo + half plain Greek yogurt)
• 2 tablespoons pickle relish (or diced dill pickle)
• 1½ teaspoons Dijon mustard (or yellow mustard)
• Salt and freshly ground black pepper, to taste
• Paprika, for garnish

Instructions

Hard Boil the Eggs (pick a method)

• Stovetop — Place eggs in a saucepan and cover with cold water. Heat until it boils, stir in 1 teaspoon baking soda (helps them peel), cover, and remove from heat. Rest with the lid on 12 minutes. Transfer to an ice bath.
• Instant Pot — 1 cup water in the pot, add a wire rack, place eggs on top. Cook on high pressure 5 minutes with a 5-minute natural release. Ice bath 5 minutes.
• Oven — Preheat to 325°F. Place each egg in a standard muffin-tin cup and bake 30 minutes. Ice bath to cool.

Fill and Finish

1. Peel and halve — Peel eggs and slice in half lengthwise. Pop yolks out into a bowl.
2. Make filling — Mash yolks with mayonnaise, pickle relish, and mustard until smooth. Season with salt and pepper. Adjust mayo/mustard/seasoning to taste.
3. Assemble — Spoon or pipe the filling back into the whites.
4. Garnish — Dust with paprika (or chives) just before serving.
5. Store — Keeps 2–3 days in the fridge (depending on egg freshness).

Notes

• Leftovers — Mash leftover deviled eggs into egg salad sandwiches.
• Variations — Avocado (mash 1–2 with the yolks); bacon (cooked and diced, mixed in); chives (finely diced in the filling); herbs (dried dill or basil); spicy (cayenne, Cajun seasoning, or hot sauce).
• Topping ideas — Paprika (classic); bacon crumbles + chopped chives; chili crisp + chives; diced dill pickle + fresh dill sprig.

Nutrition (per serving)

Tags: #recipe #apps #deviledeggs #eggs #classic #party