Snacks & Party Foods
Classic Deviled Eggs
Deviled eggs are a familiar party-table and holiday favorite, at home at cookouts, Sunday dinners, family gatherings, potlucks and celebrations. A dozen eggs make 24 halves filled with mayonnaise, yellow mustard and sweet pickle relish.
Prep time
20 min
Cook time
20 min
Total time
40 min (including chilling)
Servings
12 · 24 deviled egg halves
Ingredients
- 12 large eggs
- ½ cup mayonnaise
- 2 teaspoons yellow mustard
- 2 tablespoons sweet pickle relish
- Salt, to taste
- Black pepper, to taste
- Paprika, for garnish
- Optional: a small dash of hot sauce
Instructions
- 1
Place eggs in a saucepan in a single layer and cover with cold water by about an inch.
- 2
Bring to a full boil over medium-high heat, then cover, remove from the heat and let stand 12 minutes.
- 3
Transfer immediately to an ice bath and cool completely.
- 4
Peel the eggs and slice them lengthwise.
- 5
Remove yolks and place them in a bowl.
- 6
Mash yolks until fine.
- 7
Mix in mayonnaise, mustard, relish, salt, pepper and optional hot sauce.
- 8
Spoon or pipe the filling evenly into the egg whites.
- 9
Sprinkle lightly with paprika.
- 10
Refrigerate until serving.
Heritage Kitchen Tips
- An ice bath makes the eggs easier to handle and stops further cooking.
- Dry the egg whites before filling them so the filling stays neat.
- Add paprika shortly before serving for the cleanest presentation.
- Transport them in a deviled-egg carrier or shallow covered container.
Variations
- Leave out the relish and add a little extra mustard for a smoother, tangier filling.
Storage and reheating
Make deviled eggs up to one day ahead and keep covered in the refrigerator. Eat within 2 days.
Safety note
Eggs and mayonnaise-based fillings should stay cold. Do not leave deviled eggs at room temperature for more than 2 hours (1 hour above 90°F, such as at an outdoor cookout). Set the platter over ice when serving outside.
Round out the meal
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