The Best Classic Deviled Eggs
An absolute crowd-favorite appetizer! Easy to make and can be prepped ahead of time. Perfect for the holidays!
Ingredients
- 12 large eggs
- ½ cup mayonnaise
- 2 tablespoons dill pickle relish
- 1 tablespoon Dijon mustard
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives
- ¼ teaspoon paprika
Instructions
- Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes.
- Cool eggs in a bowl of ice water for 2-5 minutes. Drain well and peel; cut the eggs in half lengthwise, reserving the yolks.
- In a small bowl, mash the yolks with a fork until chunky. Stir in mayonnaise, relish and Dijon; season with salt and pepper, to taste.
- Use a pastry bag to pipe into the eggs, garnished with chives and paprika, if desired.