Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon sweet pickle relish
- 1/4 teaspoon paprika, plus more for garnish
- Salt and pepper to taste
- Fresh chives, chopped (for garnish)
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 12 minutes. This ensures perfectly cooked yolks.
- Carefully drain the hot water and run cold water over the eggs until they are cool enough to handle. Peel the eggs gently.
- Slice the eggs in half lengthwise. Carefully remove the yolks and place them in a medium bowl. Arrange the egg white halves on a serving platter.
- Mash the egg yolks with a fork until smooth. Add mayonnaise, Dijon mustard, sweet pickle relish, paprika, salt, and pepper to the bowl. Mix until well combined and creamy.
- Spoon the yolk mixture back into the egg white halves. Alternatively, for a neater presentation, transfer the mixture to a piping bag or a zip-top bag with a corner snipped off and pipe the filling into the egg whites.
- Garnish the deviled eggs with a sprinkle of paprika and fresh chopped chives. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
For best results, use high-quality mayonnaise. You can adjust the amount of mustard and relish to your preference. Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. For a spicier kick, add a dash of hot sauce or a pinch of cayenne pepper to the yolk mixture.
Nutrition
- Serving Size: 2 deviled eggs
- Calories: 150
- Sugar: 2g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 100mg