This classic Deviled Eggs recipe is easy to make, incredibly delicious and is a crowd pleasing appetizer that everyone will enjoy! A creamy, tangy filling is the key to the best deviled eggs and this recipe certainly delivers! One of our all time favorite party appetizer recipes!
- 6 large eggs hard-boiled and cooled
- 3 tablespoons mayonnaise or Greek yogurt
- 1 tablespoon prepared yellow mustard or Dijon mustard
- 4 teaspoons dill pickle relish optional, can use 1 dill pickle diced instead
- 2 teaspoons hot sauce optional
- ½ teaspoon white vinegar optional
- ¼ teaspoon ground black pepper
- sweet paprika for garnish
Peel your hard boiled eggs and slice them in half. Scoop out the egg yolks and add them to a small bowl. Set the whites aside.
Use a fork to mash up the egg yolks until no large pieces remain. Mix in the mayonnaise, mustard, dill pickle relish, hot sauce, vinegar, and black pepper.
Use a spoon or piping bag to fill each egg white with the filling mixture.
Sprinkle each egg with paprika.
Cover and chill until ready to serve.
- Store any leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. Deviled eggs should not be frozen.
- Tip: Older eggs are recommended for hard-boiling since they are typically easier to peel. Go for at least 1 week old eggs.
- See the post above for three methods for hard boiling eggs.
Calories: 58kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 103mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg