Description
These Classic Deviled Eggs are creamy, tangy, and impossibly easy to make with just a handful of pantry staples. Ready in 25 minutes and budget-friendly, they’re the go-to appetizer that disappears the fastest at every gathering, from casual weeknight snacking to holiday spreads.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon pickle relish
- 1 tablespoon yellow or Dijon mustard
- 1/2 teaspoon Cholula or preferred hot sauce, optional
- Salt and pepper to taste
- Paprika, for garnish
- Chopped parsley, for garnish
Instructions
- Bring cold water in a medium pot to a boil, then carefully lower the eggs into the water and leave to boil for 10 minutes. Transfer the eggs to a bowl of ice water and chill until cooled completely, about 15 minutes.
- Gently peel the shells off the eggs, then slice the peeled eggs in half lengthwise. Using a small spoon, carefully scoop out the egg yolks and transfer them to a medium bowl. Set the egg whites aside.
- To the same bowl with the eggs, add the mayonnaise, pickle relish, yellow mustard, and hot sauce (if using). Mash with a fork until smooth and creamy, then season to taste with salt, pepper, and more hot sauce if desired.
- Divide the filling evenly among the egg whites and garnish with paprika and parsley before serving.
- Prep Time: 15
- Cook Time: 10
- Category: Appetizer