Deviled Eggs
User Reviews
5
6 reviews
Excellent
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Prep Time
20 mins
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Total Time
20 mins
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Servings
12
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Course
Appetizer
Deviled Eggs
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These classic deviled eggs are always a hit at any gathering. Make these for your next party or cookout and watch them disappear in the blink of an eye!
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Ingredients
- 12 egg hard boiled and peeled, large
- ¼ cup mayonnaise
- 1 ½ tablespoons pickle relish sweet
- 2 teaspoons mustard
- 1 teaspoon white vinegar
- 1 teaspoon sugar
- hot sauce dash of
- salt to taste
- black pepper to taste
Optional toppings:
- paprika
- Bacon cooked and crumbled
- jalapeño fresh or pickled
- chives
- smoked salmon
Instructions
- Cut all eggs in half lengthwise. Carefully remove the yolks and place into a medium sized bowl. Set the halved egg whites aside on a baking sheet or platter.
- In the bowl with the egg yolks, combine mayonnaise, relish, mustard, hot sauce, vinegar, sugar, and salt and pepper. I used about ½ teaspoon each salt and pepper.
- Use an electric hand mixer to mix until well combined and smooth. Taste the filling and adjust seasoning as needed.
- Spoon or pipe the filling into the reserved egg whites. Top as desired with a sprinkling of paprika (traditional) or other toppings.
- Enjoy immediately or chill in the refrigerator, covered, for up to 1-2 days.
Notes
- You may use yellow mustard, dijon mustard, or a combination of the two in this recipe.
- If you grew up making your deviled eggs with Miracle Whip, you can definitely use that here. If you use Miracle Whip instead of mayonnaise, I recommend leaving out the vinegar and the sugar. You can always add them to taste after the filling is mixed together.
- If you don’t have a mixer, you can use a food processor to make the filling super smooth.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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