Deviled Eggs
These creamy, tangy Deviled Eggs are the perfect crowd-pleasing finger food for any gathering, featuring a silky filling that can be easily customized with a variety of flavors.
Ingredients
For the Filling
- 2 tbsp Mayonnaise Choose a full-fat, neutral-flavored mayo for best texture.
- 1 tsp Yellow mustard Use classic yellow mustard for a familiar flavor; Dijon adds sharpness.
- 1 tbsp Dill relish, drained Use drained relish to avoid thinning the filling.
- 1 tbsp Fresh dill, finely chopped
- 1 tsp Parsley, finely chopped
- 2 cloves Garlic, minced
- 1/2 tsp Kosher salt
- 1/4 tsp Black pepper
- 1 tbsp Distilled white vinegar
For the Eggs
- 12 Eggs Use fresh, but not ultra-fresh eggs for best texture.
For Serving
- Paprika For garnish.
Instructions
Boil the Eggs
- Fill a large pot halfway with water and bring it to a rolling boil. Gently lower the eggs in and boil for 11 minutes.
- Prepare an ice bath while the eggs cook to halt the cooking immediately.
Cool and Peel the Eggs
- Transfer the boiled eggs to the ice bath for 10 minutes to cool completely.
- Peel the eggs under running water, then cut each egg lengthwise and set the whites aside on a tray. Reserve the yolks for the filling.
Make the Filling
- Scoop the yolks into a bowl and add mayonnaise, mustard, drained dill relish, minced garlic, vinegar, chopped dill and parsley, salt, and pepper.
- Mash and mix until silky smooth; taste and adjust seasoning as needed.
Pipe and Garnish
- Transfer the yolk mixture to a zip-top bag, snip a corner, and pipe neat swirls into the egg white cavities.
- Sprinkle lightly with paprika and chill until ready to serve.
Notes
For the best texture, serve cold. Make the filling and whites ahead of time, keeping them separate until ready to serve.