5 from 15 votes
The Best Classic Deviled Eggs
The Best Classic Deviled Eggs are made by boiling large eggs until hard-cooked, then mixing the yolks with mayonnaise, dill pickle relish, and Dijon mustard. The seasoned yolk mixture is piped back into egg whites and garnished with chopped fresh chives and a sprinkle of paprika. This preparation delivers a creamy, tangy filling with a touch of texture, suitable for appetizers or snacks.
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Servings:
12
servings
Course:
Appetizer
Cuisine:
American, Canadian
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.
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