Super Simple Deviled Eggs

Deviled eggs are a traditional side dish served year-round where I’m from. They work for almost every gathering and are enjoyed by the young and old alike. My family loves deviled eggs! My husband and kids think they’re delicious. When my parents, siblings and all our kids get together, I don’t think 6 dozen of them would satisfy everyone’s cravings!

This go-to recipe is so easy and these eggs are made with ingredients I always have in my kitchen. There are many variations of these holiday and cook-out staples. But these in particular have a classic flavor and will please a crowd! Here is how to make them:

Boiling the Eggs

Up first is boiling the eggs. Gently place the eggs in the bottom of a large saucepan and cover with one to two inches of water. Put the saucepan on a burner set to high heat. I would like to pause here with a note to those who are not experienced in boiling eggs. Do not, and I repeat, DO NOT boil the water first, then put the eggs in. This will cause the eggs to break open and will be the ruination of your deviled egg making! Be sure to add the eggs to the saucepan, add water, then bring the water to a boil. Very important!

Once the water (with the eggs in it) has come to a boil, allow it to boil for one minute then remove from heat. Cover with a lid and let stand for 20-25 minutes.

Remove the eggs from the hot water with a slotted spoon or pour into a colander. If deviling the eggs right away, create an ice bath with cold water and ice in a bowl and allow the eggs to bathe for 10-15 minutes to cool. If making the eggs at a later time, store them in the refrigerator.

Once the eggs are cooled, remove from water (or the fridge). Begin the shell removal process by gently knocking the eggs on a counter top or table to make breaks in the shell. Then, peel the entire shell off and rinse the eggs under cool water to ensure all shell pieces are gone. Lightly pat the eggs with a paper towel to dry.

Cut each egg length-wise down the middle. Scoop out the yolks into a medium bowl. Place the outer egg white halves on a serving platter or container.

Filling the Eggs

With a fork, smash the yolks until the pieces are small and powder-like. Add mayonnaise, mustard, sweet pickle relish and salt and pepper to taste. Mix well with a fork until smooth and well incorporated.

Next, fill the egg whites with the yolk mixture. This can be done with a spoon, but I like to pipe it out of a zip-top bag. Do this by filling a sandwich-sized baggie with the yolk mixture then cutting the tip off one of the bottom corners (make sure the cut is big enough for the bits of pickle relish to get through). Either spoon or pipe the yolk mixture into the center of the whites, piling it on nicely. There will be plenty of mixture to go around, so don’t be skimpy!

Once each of the halves have been filled, sprinkle with smoked paprika. Regular paprika works as well but I love the addition of the smoky taste with these eggs! And that’s it, your deviled eggs are ready to be enjoyed!

Variations

This recipe can easily be changed to your liking. If you prefer a creamier filling, add more mayo, a teaspoon at a time, until the desired taste and consistency are reached. For extra tang add more mustard by the teaspoon. If you love the flavor complexities of sweet relish, there’s certainly room for more to be added to the yolks. Don’t be afraid to taste the mixture before filling the egg whites. Experiment with the ingredients until you get it just right!

Take these to your next holiday or summer get-together and watch as these disappear from sight in no time!