Hello my loves,
Happy easy Monday’s! This week I wanted to share an easy appetizer that’s perfect for any occasion but especially Easter. The best deviled eggs! These are easy, so good and can be customized to your taste buds.
These classic deviled eggs are just that, classic. They are perfectly hard boiled eggs, don’t worry I share how to do that, and the yolks are mashed and mixed with dijon mustard, mayonnaise, relish, salt and pepper. Some people use vinegar or just pickle juice for the acidity. But sweet relish adds a touch that’s still classic but jazzed up a tiny bit. Another option would be to add some shredded cheddar cheese and chopped pimientos to the mix. Would be so good!
The Best Deviled Eggs
Classic Deviled Eggs
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 2 tsp dijon mustard
- 2 tsp sweet relish, or chopped pickles
- salt and pepper to taste
- paprika for sprinkling
Instructions
- Bring a large pot of water to a boil. Reduce the heat to low and let the bubbles subside, then gently lower the eggs into the water. Then increase heat to high and set a timer for 14 minutes.
- With a few minutes left of the timer, prepare an ice water bath. Fill a deep bowl with lots of ice, not just a few cubes, and cold water. When the timer goes off, remove the eggs from the water and place in the ice bath. Let sit in water for a few minutes to cool.
- Once eggs are cool, peel them. Then slice them in half lengthwise. Remove the yolks using a small spoon and place into a small bowl. Add the mustard, mayonnaise, relish, salt and pepper. Adjust to taste. You can either pipe the filling back into the eggs or use a spoon. Sprinkle the tops with paprika and serve.
These were served at almost every holiday growing up! We always use sweet relish in ours, but you can use chopped pickles or even a tsp of vinegar. If using vinegar, use 1 tsp as opposed to 2 tsp of relish. Tag me if you make them @tessa_port. I love to see you making my recipes!
