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Deviled Eggs

Ingredients
 

  • 9 eggs*
  • 1/4 cup + 1 tablespoon mayonnaise
  • 2 teaspoon Dijon mustard
  • 2 teaspoons sweet relish
  • Paprika

Instructions

  • Place eggs in saucepan with water to cover and bring to a boil. Add a tsp. of vinegar and pinch of salt. This helps contain egg whites from leaking out of any cracked shells.
  • Reduce heat to low once it starts boiling. Cook for 15 minutes.
  • Remove from heat. Cover and let it sit for 20 minutes.
  • Pour off hot water and refill pot with cold water. Let them sit in cold water for 5 minutes.
  • Crack the eggs while cooling by rolling each egg on a hard surface. Carefully peel of the shell.
  • Slice eggs in half, lengthwise. Gently remove yolk halves and place in bowl.
  • Mash with fork and add mayonnaise, mustard, and relish.
  • Place egg white halves on a serving platter.
  • Scoop spoonful on yolk mixture into each egg white half. Sprinkle with paprika.

Notes

I always use about 8 but boil more just in case the shapes look weird on some.

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