The Best Classic Deviled Eggs
User Reviews
5
The Best Classic Deviled Eggs
Description
This classic deviled eggs recipe involves boiling eggs until the yolks are fully cooked yet tender. The yolks are mashed and combined with mayonnaise for creaminess, dill pickle relish for subtle crunch and tang, and Dijon mustard for a mild sharpness. These ingredients are blended to create a smooth filling that is piped neatly into the halved egg whites. Chopped chives add a fresh herbal note, and paprika provides mild color and a hint of earthiness as a finishing touch.
The resulting deviled eggs feature a balance of creamy and slightly tangy flavors complementing the mild egg whites. The texture varies from smooth filling to the firmer egg white exterior, while the relish offers occasional bursts of slight crunch. This dish is usually served cold as a finger food at gatherings or as a light, flavorful snack.
Ingredients
- 12 egg large
- ½ cup mayonnaise
- 2 tablespoons dill pickle relish
- 1 tablespoon Dijon mustard
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons chives chopped fresh
- ¼ teaspoon paprika
Instructions
- Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes.
- Cool eggs in a bowl of ice water for 2-5 minutes. Drain well and peel; cut the eggs in half lengthwise, reserving the yolks.
- In a small bowl, mash the yolks with a fork until chunky. Stir in mayonnaise, relish and Dijon; season with salt and pepper, to taste.
- Use a pastry bag to pipe into the eggs, garnished with chives and paprika, if desired.
User Reviews
Overall Rating
5
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