Classic Deviled Eggs

This classic deviled eggs recipe will be an instant favorite for the holidays, Easter, and any occasion. Pickle relish, mustard, and mayonnaise make for a creamy, savory deviled egg filling.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

BOIL EGGS: Fill a large pot with water; bring to a boil over high. Carefully lower eggs into boiling water; cook, undisturbed, for 11 minutes, 30 seconds.

Step 2

MAKE ICE BATH: Meanwhile, fill a large bowl halfway with ice; add water to cover. Set ice bath aside.

Step 3

CHILL EGGS: Using a slotted spoon, immediately transfer cooked eggs from boiling water to ice bath. Let stand until completely cooled, at least 5 minutes.

Step 4

PEEL EGGS: Working with 1 egg at a time, firmly tap on a flat surface until cracks form all over the shell. Peel under cold running water.

Step 5

HALVE EGGS: Cut eggs in half lengthwise; remove yolks. Set egg white halves aside.

Step 6

MAKE FILLING: Using a fork, mask together yolks and mayonnaise in a medium bowl. Add relish, mustard, salt, and pepper; stir well to combine.

Step 7

FILL EGGS: Spoon or pipe about 1 tablespoon filling into each egg white half. Garnish with paprika, if desired. Serve immediately, or store, covered, in refrigerator up to 3 days.

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