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Deviled Delight With a Twist

A zesty and creamy take on traditional deviled eggs, perfect for parties and gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs (hard-boiled and peeled)
  • 3 tablespoons mayonnaise (Duke’s or Hellmann’s recommended)
  • 2 teaspoons yellow mustard
  • 1 tablespoon dill pickle relish (sweet relish optional)
  • to taste salt
  • to taste black pepper
  • Paprika (for garnish; smoked paprika optional)
  • Optional: chopped chives or fresh dill for garnish

Method
 

Preparation
  1. Place the eggs in a pot, cover with water, and bring to a boil. Let them simmer for about 10-12 minutes, then plunge them in ice water.
  2. Once cool, slice the eggs in half and gently scoop out the yolks into a bowl.
  3. In the bowl with the yolks, add mayonnaise, mustard, pickle relish, salt, and pepper. Mash until creamy and well combined.
  4. Spoon or pipe the mixture back into the egg whites.
  5. Lightly dust with paprika and add chives or dill for garnish if desired.

Notes

These deviled eggs can be made a day in advance. Store the filling in the fridge and stuff the egg whites just before serving for maximum freshness. They last 3 to 5 days in the fridge if covered well.