Deviled eggs are such a great go-to side item because they work all year — from leftover Easter eggs or holidays to summer picnics and cookouts — and require very little prep and cooking. Best of all, they’re crowd pleasers — little kids and adults alike all seem to love eggs made this way. (The trick is getting them from one place to another if you’re transporting them!)
Sometimes the most difficult part of making deviled eggs is actually knowing how to boil eggs or how long to boil eggs. But, once you get that down, the rest is relatively easy.
Many people use a piping bag with a decorative tip to pipe the filling into the eggs so that it has a nice decorative touch. Although I sometimes do this (depending on the occasion), I often do it like my mom and grandma — using a good, old-fashioned spoon to put the filling into the egg cooked egg whites. And, it tastes just as good!
How to Make Deviled Eggs
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Serves: 12
- 6 large eggs, boiled and peeled
- ¼ cup mayonnaise
- 1 teaspoon white vinegar
- 1½ tablespoons sweet pickle relish
- 1 teaspoon yellow mustard
- ⅛ teaspoon salt
- Freshly ground black pepper
- Paprika, for garnishing (optional)
- Cut boiled eggs in half, lengthwise. Remove yolks and place in a bowl.
- Mash yolks with a fork.
- Add mayonnaise, vinegar, sweet pickle relish, yellow mustard to the yolks and stir until completely combined.
- Add salt and pepper to taste.
- Pipe (or spoon) filling into egg halves.
- Sprinkle with paprika to garnish.
- Store in an airtight container in the refrigerator until ready to eat.
