Deviled Eggs
A classic and simple appetizer, deviled eggs are made with creamy yolk filling and delightful spices, perfect for any gathering or snack.
Ingredients
Main Ingredients
- 6 eggs 6 eggs (boiled and peeled) Use fresh eggs for best flavor.
- 2 teaspoons 2 teaspoons sweet pickle relish
- 2 tablespoons 2 tablespoons mayonnaise Add more for a creamier filling.
- 2 tablespoons 2 tablespoons yellow mustard Can substitute with Dijon mustard.
- 1/8 teaspoon 1/8 teaspoon pepper
- 1/4 teaspoon 1/4 teaspoon salt
- 1/4 teaspoon 1/4 teaspoon sugar
- Paprika (to sprinkle on top) For garnish.
Instructions
Preparation
- Bring salted water to a boil in a pot, adding about 1 tablespoon of salt.
- Gently lower the uncooked eggs into the boiling water using a soup ladle.
- Boil the eggs on medium heat for one minute per egg, totaling 12 minutes for a dozen eggs.
- Remove the pot from the stove and place it under running cold water. Peel the eggs immediately under cold water.
Filling
- Slice the peeled eggs lengthwise and scoop out the yolks into a bowl.
- Combine yolks with sweet pickle relish, mayonnaise, yellow mustard, pepper, salt, and sugar, then mash.
- Spoon the filling back into the egg white halves.
- Sprinkle with paprika.
Notes
Store deviled eggs in an airtight container in the refrigerator for up to 2 days. Prepare the filling separately if making ahead of time.