Deviled Eggs
Bright, tangy, and impossibly creamy, this recipe transforms simple eggs into a show-stopping appetizer perfect for any gathering.
Ingredients
Eggs and Filling
- 12 large eggs 12 large eggs Use fresh but not ultra-new eggs; eggs 5–10 days old peel more cleanly after boiling.
- 1/2 cup 1/2 cup mayonnaise Use high-quality, full-fat mayonnaise for silkiness and structure.
- 2 tablespoons 2 tablespoons Dijon mustard Provides sharpness and helps bind oil and yolk into a cohesive filling.
- 1 tablespoon 1 tablespoon white vinegar Adds brightness and acidity; can substitute with lemon juice.
- 1 teaspoon 1 teaspoon sweet pickle relish For added sweetness and contrast.
- 1/2 teaspoon 1/2 teaspoon salt
- 1/4 teaspoon 1/4 teaspoon black pepper
- 1/4 teaspoon 1/4 teaspoon paprika Plus more for garnish.
- 1 tablespoon 1 tablespoon finely chopped celery Adds a slight crunch.
- 1 tablespoon 1 tablespoon finely chopped red onion For added flavor.
- to taste Hot sauce Add per personal preference.
Instructions
Preparation
- Place eggs in a single layer in a saucepan and cover with cold water by about an inch.
- Bring to a rolling boil over medium-high heat.
- Turn off the heat, cover the pan, and let the eggs sit in the hot water for 12–14 minutes.
- Prepare a large bowl with ice and cold water.
- Use a slotted spoon to transfer eggs to the ice bath and cool completely.
- Chill for at least 10 minutes to make peeling easier.
Peeling and Preparation
- Crack shells all over and peel eggs under cold running water.
- Pat the peeled eggs dry before halving.
- Slice each egg lengthwise and gently lift out the yolks into a mixing bowl.
- Mash the yolks with a fork until there are no coarse lumps.
Mixing the Filling
- To the mashed yolks add mayonnaise, Dijon mustard, white vinegar, sweet pickle relish, salt, black pepper, chopped celery, and chopped red onion.
- Stir vigorously until fully combined and smooth.
- Taste and tweak seasoning, adding more vinegar or hot sauce as needed.
Filling the Eggs
- Spoon the yolk mixture into a piping bag or use a small spoon to fill each white half.
- Aim for a slightly domed finish on each egg for a classic look.
- Arrange on a chilled platter.
Garnishing and Serving
- Dust the tops with paprika for color.
- Chill the filled eggs for at least 30 minutes before serving.
- Serve cold and keep chilled until serving.
Notes
Store filled deviled eggs in an airtight container in a single layer for up to 3 days. Avoid freezing filled eggs as the texture becomes watery.