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.
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.