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If you love a classic appetizer recipe then you really can’t go wrong with these Easy Deviled Eggs, minimal ingredients, flavorful and quick to whip up! The perfect party food.
I love Deviled Eggs, they are the one appetizer that I gravitate towards whenever I see them at any gathering, I literally would eat them all if I could. But there is no shame.
I think that this recipe is one that everyone should have in their arsenal. You can really never go wrong with this recipe or bringing it to any gathering or having it on hand as an easy grab-and-go appetizer.
We make these for every holiday known to man, and pretty much all throughout the summer months because they are super easy and we just love them, hence why we call them Easy Deviled Eggs!
There are so many different ways to whip these bad boys up, but this is our way and the way we have been making them for years because we absolutely love how they come out.
Some of our other favorite appetizer recipes we have on our site include: Bruschetta with Garlic Crostini, Roasted Shrimp Cocktail and Bacon Ranch Chicken Dip.
WHY THIS RECIPE WORKS:
- With super easy and minimal ingredients, they come together quickly.
- You can top them with whatever you’d like.
- Double the recipe for larger gatherings.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Eggs
Mayonnaise
Dill pickle relish
Granulated sugar
Dijon mustard
Black pepper
Kosher salt
Sweet paprika, for garnish
Minced chives, for garnish
HOW TO MAKE EASY DEVILED EGGS:
- Place the eggs into a large pot and cover the eggs with 2 inches of water above them. Place the pot on the stove and bring the water to a boil, cover, lower the heat to low, and cook for 1 minute. Take the pot off the heat and let stand for 14 minutes covered.
- Place the eggs in an ice-water bath fully submerged for 5 minutes.
- Once the eggs are ready, peel them and place them on a clean work surface.
- Cut the eggs in half lengthwise and pop the yolks out, you can use a spoon to help with this but be careful not to break the egg white.
- Place the yolks in a large bowl. With the back of a fork, mash the eggs until it forms small crumbles
- Add the mayonnaise and stir to combine fully until smooth.
- Add the pickle relish, sugar, dijon, pepper, and salt, mix to combine fully. Taste and adjust seasoning if necessary.
- Pipe the filling or spoon it into the egg whites. Garnish with a little sweet paprika and minced chives if desired, serve immediately or chill until serving.
WHAT CAN I TOP THESE EASY DEVILED EGGS WITH?
There are a variety of things that you can top these with some of our favorites include:
- Paprika
- Scallions
- Bacon
- Jalapeños
- Dill
- Chopped pickles
There are no limits as to what you can and cannot top these with, it really is a flavor preference, so do what you like with this recipe, it is a basic shell for you to build off of!
DO I HAVE TO PIPE MY FILLING?
We find it easier to use a piping bag with a tip to pipe the filling into the eggs themselves, but this is not necessary. You can use a plastic bag with the corner cut off.
If you don’t have that you can easily just spoon the filling into each egg as well. We pipe because it looks more aesthetic to us, but really it is all about the flavor.
So don’t worry if you don’t have any tools to make them look “pretty” just fill them, top them and you are good to go!
HOW TO STORE:
These Easy Deviled Eggs need to be refrigerated until serving. If you do end up having leftovers, cover or place them in an airtight container and they will last refrigerated for up to 2 days.
TIPS AND TRICKS:
- 12 eggs will make 24 deviled eggs.
- You can double this recipe to make more for larger gatherings.
- You can add to your filling if you’d like, this is our basic recipe that we love.
- Top with various toppings, see some of my tips above on ideas.
- We like to use a piping bag with a tip to fill the eggs, but you can also just place filling in a plastic bag with the corner cut off or just spoon into eggs as well.
If you want that perfect appetizer that is great all year round then you have to make these Easy Deviled Eggs, you will love them just as much as we do!
If you like this recipe you might also like:
If you’ve tried these EASY DEVILED EGGS let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Easy Deviled Eggs
Ingredients
- 12 large eggs
- 7 tablespoons mayonnaise
- 2 teaspoons dill pickle relish
- 1 teaspoon granulated sugar
- 1 teaspoon dijon mustard
- 1/4 teaspoon black pepper
- ¼ teaspoon kosher salt
- sweet paprika for garnish
- Minced chives for garnish
Instructions
- Place the eggs into a large pot and cover the eggs with 2 inches of water above them. Place the pot on the stove and bring the water to a boil, cover, lower the heat to low, and cook for 1 minute. Take the pot off the heat and let stand for 14 minutes covered.
- Place the eggs in an ice-water bath fully submerged for 5 minutes.
- Once the eggs are ready, peel them and place them on a clean work surface.
- Cut the eggs in half lengthwise and pop the yolks out, you can use a spoon to help with this but be careful not to break the egg white.
- Place the yolks in a large bowl. With the back of a fork, mash the eggs until it forms small crumbles
- Add the mayonnaise and stir to combine fully until smooth.
- Add the pickle relish, sugar, dijon, pepper, and salt, mix to combine fully. Taste and adjust seasoning if necessary.
- Pipe the filling or spoon it into the egg whites. Garnish with a little sweet paprika and minced chives if desired, serve immediately or chill until serving.
Notes
- 12 eggs will make 24 deviled eggs.
- You can double this recipe to make more for larger gatherings.
- You can add to your filling if you'd like, this is our basic recipe that we love.
- Top with various toppings, see some of my tips above on ideas.
- We like to use a piping bag with a tip to fill the eggs, but you can also just place filling in a plastic bag with the corner cut off or just spoon into eggs as well.
Nutrition
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