Description
These Deviled Eggs (Classic Picnic Recipe) are a must for any picnic! Filled with a creamy mixture of eggs, mayonnaise, and mustard, they’re easy to prepare and utterly delicious, making them the perfect appetizing treat for any occasion.
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: Cover the eggs with cold water in a saucepan, bring to a boil, stir in 1 teaspoon of baking soda, cover, and remove from heat. Let sit for 12 minutes, then cool in an ice water bath. Instant Pot: Add 1 cup of water, place a wire rack in the pot, and cook eggs on high pressure for 5 minutes with a natural release. Cool in an ice water bath for 5 minutes. Oven: Preheat to 325°F, place eggs in muffin tins, and bake for 30 minutes. Cool in an ice water bath.
- Peel the eggs, slice them in half lengthwise, and carefully remove the yolks to a bowl.
- To the yolks, mix in mayo, pickle relish, and mustard. Mash until smooth, adding salt and pepper to taste. Adjust flavors to your preference.
- Spoon or pipe the filling back into each egg white and garnish with paprika or chives before serving.
- Store leftovers in the fridge for 2-3 days.
Notes
For easier peeling, try using older eggs rather than fresh ones.
Feel free to customize the filling with your favorite herbs or spices for a unique twist.
These eggs are best served chilled—prepare them in advance for gatherings.
Nutrition
- Serving Size: 1 egg half
- Calories: 104
- Sugar: 0g
- Sodium: 84mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg