1 large pot(6 quart) or pot large enough to fit all of your eggs in comfortably
Slotted spoon or ladle
Medium-sized mixing bowl
Fork or potato masher
Spoon or plastic bag to fill the egg white halves
Ingredients
12eggslarge
⅓cupmayo+ 2 tablespoon or to your liking
2teaspoonsmustardDjion, yellow or whole grain
4 - 5tablespoonsrelishI used a mix of sweet relish and dill relish, drained
¼teaspoonground paprikaregular or sweet
Salt and black pepperto taste
Optional garnish
Ground paprika
Fresh dill
Chopped chives
Crispy bacon pieces
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Instructions
Making Hard Boiled Eggs:
On medium-high heat, bring a large pot with water to a rolling boil. The pot should be large enough for the eggs to sit comfortably and the water should be high enough to cover the eggs by at least 1 inch.
Next, gently lower the eggs into the boiling hot water, one at a time using a slotted spoon. Be care not to drop the eggs or they might break. Set a timer and cook the eggs for 10 minutes.
After the timer is done, remove the pot from the heat then allow the eggs to sit in the hot water for another 10 minutes.
Finally, drain the hot water then immediately pour cold water over the eggs to stop the cooking process. Peel eggs by tapping or rolling on the countertop.
Making Deviled Eggs:
Cut peeled eggs in half lengthwise, then pop the yolks into a medium-sized mixing bowl. It's ok if there is still a little bit of yolk left in the whites.
Mash egg yolks using a potato masher or fork until you have small pieces of egg yolk.
Add the rest of the ingredients - mayo, mustard, relish, ground paprika. Make sure to drain as much of the liquid out of the relish as possible otherwise it will make your filling watery. Stir to combine.
Season with salt and black pepper to taste.
Spoon filling into the egg white shells or fill a plastic sandwich bag. Cut off a corner then pipe the filling into each egg half.
Top with more ground paprika or dill if you like. Enjoy immediately or chill in the fridge for 10- 15 minutes before serving.
Notes
All nutrition information is a rough estimate and the recipe card may contain affilate links. Mayo: Add half of the mayo then add more up until the filling is the consistency that you want. Mayo can quickly make your egg filling too mayo-y or watery. Sandwich spread: For a more old-fashioned deviled eggs flavor use sandwich spread in place of the mayo, relish, and mustard. Start by adding just a little bit then add more to your filling until it reaches your desired taste and consistency. Relish: I used a combination of sweet relish and dill relish because both add sweet and tangy/zesty flavor to this recipe. Use either sweet or dill relish or chopped-up pickles. For this recipe the relish steps in for vinegar so if you want to use a little bit of white vinegar or apple cider vinegar, feel free to use that instead.