Deviled Eggs

Name: Deviled Eggs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 (2 halves each)
Ingredients: 6 large eggs*; 1/4 cup mayonnaise**; 3/4 tsp Dijon mustard; 1/4 tsp Tony Chachere’s seasoning***; 1 Tbsp dill relish

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
6 (2 halves each)
Calories
129 kcal
Course
Appetizer
Cuisine
American

Deviled Eggs

Megan Sampson

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This easy Deviled Eggs recipe is perfect for parties, potlucks and holidays. They’re guaranteed to disappear fast!

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Ingredients

Servings

6 large eggs* $4.06
1/4 cup mayonnaise** $0.23
3/4 tsp Dijon mustard $0.02
1/4 tsp Tony Chachere’s seasoning*** $0.05
1 Tbsp dill relish $0.08

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Instructions

Add the cold eggs to a saucepot. Add enough water to the pot to cover the eggs by one inch.
Place a lid on the pot and bring the water up to a boil over high heat. Once the water reaches a full rolling boil, turn the heat off and leave the pot on the burner (with the lid on) for about 12 minutes.
After 12 minutes, transfer the eggs to a bowl of ice water and chill the eggs for about 5 minutes.
Next, peel the eggs then slice them in half. Pop the yolks out of the white and place them in a bowl. Add the mayonnaise, Dijon mustard, seasoning salt, and dill relish and mash everything together to combine.
Spoon the seasoned yolk mixture back into the whites or place the mixture in a sandwich or freezer bag, snip off one corner of the bag, and pipe the filling into the egg whites.
Garnish the deviled eggs with your favorite toppings like paprika, chopped bacon, or sliced green onions. Serve and enjoy!

Notes

*I use large eggs and boil them following our easy how-to guide on How To Make Hard Boiled Eggs.
**Mayonnaise creates the creamiest flavor and helps bind the filling for your deviled eggs. It's my preferred choice for that classic texture, but if you're looking for a mayo-free option, you've got alternatives! Plain Greek yogurt or sour cream can also work, though they'll change the flavor and texture slightly.
***I seasoned my egg mixture with Tony Chachere's Creole seasoning, but you can use any brand of seasoning salt like Lawry's or Morton's.