Description
These Deviled Eggs (Classic Picnic Recipe) offer a deliciously creamy filling made with mayonnaise, pickle relish, and mustard. They’re easy to prepare, making them an ideal snack or appetizer for any occasion, from picnics to parties!
Ingredients
Scale
- 12 large eggs
- 1/3 cup mayonnaise
- 2 tablespoons pickle relish
- 1 1/2 teaspoons dijon mustard
- salt and freshly ground black pepper
- paprika for garnish
Instructions
- Hard boil the eggs using your preferred method: In a saucepan, cover eggs with cold water, bring to a boil, stir in baking soda, cover, and let rest off heat for 12 minutes. Alternatively, use an Instant Pot with 1 cup of water, cooking on high pressure for 5 minutes, or bake in a muffin tin at 325°F for 30 minutes, then cool in an ice water bath.
- Peel the eggs and slice them in half lengthwise. Take out the yolks and place them in a bowl.
- Add mayonnaise, pickle relish, and mustard to the yolks. Mash until smooth. Season with salt and pepper, adjusting to your taste, and add more condiments if needed.
- Spoon the filling back into each egg white or pipe it in using a pastry bag. Garnish with paprika or chives before serving.
- Store leftovers in the fridge for 2-3 days.
Notes
For extra flavor, experiment with different kinds of mustard.
If using Greek yogurt, it will add a tangy flavor to the filling.
Ensure eggs are fresh for the best taste and texture.
Nutrition
- Serving Size: 1 egg half
- Calories: 70
- Sugar: 0g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 186mg