Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon distilled white vinegar
- 1 tablespoon sweet pickle relish, well drained
- 1/4 teaspoon sweet paprika, divided
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon finely chopped fresh chives, optional
Do This
- 1. Lower the eggs into boiling water and cook at a gentle boil for exactly 12 minutes.
- 2. Transfer the eggs to ice water and chill for 10 minutes.
- 3. Peel the eggs, cut them lengthwise, and remove the yolks.
- 4. Mash the yolks with mayonnaise, Dijon mustard, vinegar, relish, 1/8 teaspoon paprika, salt, and pepper.
- 5. Spoon or pipe the creamy filling into the egg-white halves.
- 6. Sprinkle with the remaining paprika and optional chives, then chill until ready to serve.
Why You’ll Love This Recipe
- The rich, creamy filling has just the right balance of tang, seasoning, and pickle sweetness.
- Simple ingredients make this an easy and affordable appetizer for holidays, picnics, and parties.
- The eggs can be prepared ahead of time, leaving you less to do before serving.
- Each bite is familiar, comforting, and easy to customize with your favorite garnishes.
Grocery List
- Produce: Fresh chives, if using
- Dairy: 6 large eggs
- Pantry: Mayonnaise, Dijon mustard, distilled white vinegar, sweet pickle relish, sweet paprika, kosher salt, and black pepper
Full Ingredients
For Cooking and Chilling the Eggs
- 6 large eggs, cold from the refrigerator
- 2 quarts water, or enough to cover the eggs by at least 1 inch
- 4 cups ice
- 4 cups cold water
For the Deviled Egg Filling
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon distilled white vinegar
- 1 tablespoon sweet pickle relish, well drained
- 1/8 teaspoon sweet paprika
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
For Garnishing
- 1/8 teaspoon sweet paprika
- 1 teaspoon finely chopped fresh chives, optional
Step-by-Step Instructions
Step 1: Prepare the boiling water
Pour 2 quarts of water into a medium saucepan and bring it to a full rolling boil over high heat. At sea level, fully boiling water is approximately 212°F. The water should be deep enough to cover the eggs by at least 1 inch.
Step 2: Cook the eggs
Using a slotted spoon, carefully lower the 6 cold eggs into the boiling water one at a time. Reduce the heat as needed to maintain a steady, gentle boil rather than a violent boil that could crack the shells. Set a timer and cook the eggs for exactly 12 minutes.
Step 3: Chill the eggs
While the eggs cook, combine 4 cups of ice and 4 cups of cold water in a large bowl. As soon as the 12-minute cooking time is complete, transfer the eggs directly into the ice bath. Leave them in the ice water for 10 minutes to stop the cooking process and help the shells release more easily.
Step 4: Peel and halve the eggs
Gently tap each chilled egg on the counter, then roll it lightly under your palm to loosen the shell. Peel under cool running water if needed. Pat the eggs dry, slice each one in half lengthwise, and carefully lift the yolks into a medium bowl. Arrange the empty egg-white halves on a serving plate.
Step 5: Make the creamy filling
Mash the yolks thoroughly with a fork until no large lumps remain. Add 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon distilled white vinegar, 1 tablespoon well-drained sweet pickle relish, 1/8 teaspoon sweet paprika, 1/8 teaspoon kosher salt, and 1/8 teaspoon black pepper. Stir and mash until the mixture is smooth, creamy, and evenly combined. Taste and adjust the seasoning only if needed.
Step 6: Fill the egg whites
For a casual presentation, divide the yolk mixture evenly among the 12 egg-white halves using two small spoons. For a neater finish, transfer the filling to a piping bag fitted with a large open-star tip and pipe a generous swirl into each egg white. If you do not have a piping bag, use a zip-top bag with one corner snipped off.
Step 7: Garnish and serve
Sprinkle the filled eggs evenly with the remaining 1/8 teaspoon sweet paprika and 1 teaspoon finely chopped chives, if using. For the best texture and flavor, refrigerate the deviled eggs for at least 15 minutes before serving. Keep them at or below 40°F until serving time, and do not leave them at room temperature for more than 2 hours.
Pro Tips
- Use well-drained relish: Press excess liquid from the pickle relish so the filling stays thick enough to pipe or spoon neatly.
- Mash the yolks first: Breaking the yolks into fine crumbs before adding wet ingredients helps create a smoother filling.
- Wipe the knife between cuts: A clean, slightly damp knife produces tidy egg-white edges.
- Keep the eggs level: Place them on a deviled egg tray or line a regular platter with lettuce leaves so they do not slide around.
- Chill before serving: A short rest in the refrigerator allows the flavors to blend and helps the filling firm up.
Variations
- Smoky deviled eggs: Replace the sweet paprika with 1/4 teaspoon smoked paprika and garnish each egg with a small piece of crisp bacon.
- Spicy deviled eggs: Add 1 teaspoon hot sauce and a small pinch of cayenne pepper to the filling.
- Fresh herb deviled eggs: Stir 1 tablespoon finely chopped dill, parsley, or chives into the finished yolk mixture.
Storage & Make-Ahead
Store assembled deviled eggs in a single layer in a covered, airtight container in the refrigerator at 40°F or below for up to 4 days, although they have the best texture within 2 days. To make them ahead, boil and peel the eggs up to 5 days in advance and keep them refrigerated in an airtight container. Alternatively, prepare the filling and egg-white halves 1 day ahead, refrigerate them separately, and fill the eggs shortly before serving. Do not freeze deviled eggs, as the whites become watery and rubbery after thawing.
Nutrition (per serving)
Calories: 121 kcal | Carbs: 1g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Fiber: 0g | Sugar: 1g | Sodium: 210mg | Cholesterol: 188mg
