Classic Deviled Eggs

I've seen quite a few variations on deviled eggs, but I don't think I've enjoyed the modern versions nearly as much as the classic style that I grew up with. They're the perfect combination of sweet, creamy, and tangy—and if I'm honest, eating just one makes me wish I could sit there and devour an entire tray without feeling like a glutton. 

What is it about the combination of mayonnaise, sweet relish, and yellow mustard that makes these so good? I have no idea, but there is a good reason why these classic eggs have been turning up at our family events for longer than I've been alive.

So, if you're looking for something that is sure to be a hit at your next BBQ, potluck, or family gathering consider making up a double batch of these eggs. They're only five ingredients, many of which you likely already have on hand, and they barely take any time to toss together—leaving you with more time to concentrate on the important things in life that happen outside of the kitchen.

Classic Deviled Eggs | Not Starving Yet

Classic Deviled Eggs


makes 1 dozen


Ingredients

6 large eggs, hard boiled and peeled
3 tablespoons mayonnaise
1 tablespoon sweet pickle relish, drained
1 tablespoon yellow mustard
sweet paprika, to taste

Directions

  • Cut each egg in half using a non-serrated knife, then use a spoon to carefully scoop out the hardened yolk into your food processor. Add mayonnaise, sweet relish, and yellow mustard, then pulse until smooth. 
  • Transfer the egg mixture to a disposable pastry bag, then slowly fill the eggs. Finish each egg off with a pinch of paprika, then refrigerate until ready to serve.

Notes

For a more polished looking presentation I prefer to use a pastry bag and metal icing tip when filling the eggs, but in a pinch you can use a ziplock bag with the corner cut off. If you don't happen to have either on hand you can fill the eggs the old fashioned way—with a spoon.

Transporting deviled eggs can be a bit of a challenge, so I typically store mine in an egg container from Snapware. I love the two-tier design because I can set half the eggs out on the table while refrigerating the other half until they're needed (or in the rare instance that someone doesn't devour all the eggs I know that the remaining half can safely be taken home so I can eat them.)

Not sure how to hard boil an egg? Don't worry, it's a simple, mostly hands-off process. Place your eggs in a saucepan and fill it with cold water. You want the eggs to be covered by an inch or two, so don't fill the pan to the top. Turn the heat on high and bring the water to a rolling boil. Once the water has reached a rolling boil shut the heat off, cover the saucepan, and set a timer for 10 minutes. When the timer goes off transfer the eggs to a bowl of ice water to stop the cooking process. Let them sit in the ice water until they're cool to the touch (usually 2 - 3 minutes is enough), dry them off throughly, and allow them to finish cooling in the refrigerator. If your eggs aren't completely cooled you'll have a lot of trouble peeling them, which is why I prefer to boil the eggs ahead of time. Last minute egg boiling always leads to deviled eggs that are missing huge chunks of the white, so learn from my impatience: Boil your eggs the night before!

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