Deviled Eggs
Creamy hard-boiled egg yolks whipped with mayonnaise, mustard, and sweet relish, piped back into the whites and finished with paprika, a cookout classic
35 minutes, 12 Servings
Creamy hard-boiled egg yolks whipped with mayonnaise, mustard, and sweet relish, piped back into the whites and finished with paprika, a cookout classic
35 minutes, 12 Servings
Ingredients
| 12 | Large eggs |
| 1/2 cup | Mayonnaise |
| 1 Tbsp. | Dijon mustard |
| 1 tsp. | Yellow mustard |
| 2 Tbsp. | Sweet pickle relish |
| 1 tsp. | White vinegar |
| 1/4 tsp. | Salt |
| 1/8 tsp. | Ground black pepper |
| 1/4 tsp. | Paprika |
| 1 Tbsp. | Fresh chives, chopped |
Preparation
| 1. Place the eggs in a single layer in a large saucepan and cover with cold water by 1 inch. |
| 2. Bring the water to a boil over high heat. |
| 3. Remove the pan from the heat, cover, and let the eggs sit in the hot water for 12 minutes. |
| 4. Drain the eggs and transfer to a bowl of ice water to cool for 5 minutes. |
| 5. Peel the eggs and slice each in half lengthwise. |
| 6. Scoop the yolks into a medium bowl and arrange the whites on a serving platter. |
| 7. Mash the yolks with a fork until finely crumbled. |
| 8. Add the mayonnaise, Dijon mustard, yellow mustard, relish, vinegar, salt, and pepper to the yolks. |
| 9. Mix until smooth and creamy. |
| 10. Spoon or pipe the yolk mixture back into the egg white halves. |
| 11. Sprinkle with paprika and chives before serving. |
| 12. Refrigerate until ready to serve. |
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