Description
These deviled eggs are a classic picnic staple, combining the rich flavor of mayonnaise, mustard, and pickle relish into creamy yolk filling. Ideal for gatherings, they are easy to prepare and absolutely delightful!
Ingredients
Scale
- 12 large eggs
- 1/3 cup mayonnaise (or use half mayo and half plain Greek yogurt)
- 2 Tablespoons pickle relish (or diced dill pickle)
- 1 1/2 teaspoons dijon mustard (or yellow mustard)
- salt and freshly ground black pepper (to taste)
- paprika (for garnish)
Instructions
- Hard boil the eggs using one of these methods:
- Stovetop Method: Place eggs in a saucepan covering them with cold water. Bring to a boil, add 1 teaspoon of baking soda, then cover and turn off the heat. Let sit for 12 minutes, then cool in an ice water bath.
- Instant Pot Method: Add 1 cup of water in the pot, place a rack, and add the eggs on top. Cook on high pressure for 5 minutes and let it naturally release for 5 minutes. Cool eggs in an ice water bath for 5 minutes.
- Oven Method: Preheat oven to 325°F. Place eggs into a muffin tin and bake for 30 minutes. Cool in an ice water bath.
Notes
Adding baking soda helps in peeling the eggs easily after boiling.
You can experiment with different types of mustard to change the flavor profile.
For a creamier texture, mix in a little Greek yogurt with the mayonnaise.
Nutrition
- Serving Size: 2 halves
- Calories: 140
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 160mg