Description

Classic Deviled Eggs are a beloved appetizer with creamy, tangy filling made from hard-boiled egg yolks, mayonnaise, pickle relish, and mustard, finished with a dash of paprika for garnish. Perfect for parties, picnics, or simple gatherings, this recipe provides multiple cooking methods for the eggs, including stovetop, Instant Pot, and oven baking, ensuring easy preparation according to your preferred technique.

Ingredients

Scale

Eggs

12 large eggs

Filling

1/3 cup mayonnaise (or half mayo and half plain Greek yogurt)
2 tablespoons pickle relish (or diced dill pickle)
1 1/2 teaspoons Dijon mustard (or yellow mustard)
Salt and freshly ground black pepper, to taste

Garnish

Paprika

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Instructions

Hard Boil Eggs: For stovetop, add eggs to a saucepan and cover with cold water. Bring water to a boil, stir in 1 teaspoon baking soda to help peeling, cover with lid, and remove from heat. Let sit 12 minutes. Transfer eggs to an ice water bath to cool. For Instant Pot, add 1 cup water and a wire rack. Place eggs on rack, cook on high pressure for 5 minutes, and natural release for 5 minutes. Cool eggs in ice water for 5 minutes. For oven, preheat to 325°F, place eggs in muffin tin cups, bake 30 minutes, then cool in ice water.
Peel and Cut Eggs: Carefully peel the cooled eggs. Slice each egg lengthwise in half and gently remove the yolks, placing them into a bowl.
Prepare Filling: To the bowl with yolks, add mayonnaise, pickle relish, and mustard. Mash together with a fork until smooth and creamy. Season with salt and pepper to taste. Adjust consistency and flavor by adding more mayo, mustard, or seasonings if desired.
Assemble: Spoon or pipe the yolk filling back into each egg white half. Garnish with a sprinkle of paprika or fresh chives just before serving for color and flavor.
Storage: Store prepared deviled eggs in an airtight container in the refrigerator. Consume within 2-3 days depending on freshness of eggs to ensure safety and quality.

Notes

Adding baking soda to the boiling water helps the eggs peel more easily by altering the pH of the water.
You can substitute half the mayonnaise with plain Greek yogurt for a lighter filling.
Use Dijon mustard for a sharper flavor or yellow mustard for a milder taste.
Garnish options include paprika, chives, dill, or a small slice of pickle for added freshness.
Ensure eggs are fully cooled in ice water to prevent overcooking and achieve a smooth yolk texture.
Deviled eggs are best eaten within a few days; discard if they develop any off smell or appearance.