EASY Deviled Eggs
Creamy Deviled Eggs made with mayonnaise, mustard, and pickle relish.
Ingredients
- 12 large eggs
- 1/3 cup mayonnaise
- 2 tablespoons pickle relish or diced dill pickle
- 1 1/2 teaspoons Dijon mustard or yellow mustard
- Salt to taste
- Freshly ground black pepper to taste
- Paprika for garnish
- Chopped chives optional garnish
Instructions
Stovetop Method
- Add eggs to a saucepan and cover with cold water.
- Bring water to a boil.
- Stir in 1 teaspoon baking soda.
- Cover with a lid and remove from heat.
- Let eggs sit for 12 minutes.
- Transfer eggs to an ice bath to cool completely.
Instant Pot Method
- Add 1 cup water to the Instant Pot.
- Place wire rack inside and arrange eggs on top.
- Cook on high pressure for 5 minutes.
- Allow a 5-minute natural release.
- Transfer eggs to an ice bath for 5 minutes.
Oven Method
- Preheat oven to 325°F.
- Place eggs in a standard muffin tin.
- Bake for 30 minutes.
- Transfer eggs to an ice bath to cool.
Prepare the Filling
- Peel the eggs and slice them in half lengthwise.
- Remove yolks and place them in a mixing bowl.
- Add mayonnaise, pickle relish, and mustard.
- Mash until smooth and creamy.
- Season with salt and black pepper.
- Adjust mayo or mustard to taste if needed.
Assemble the Deviled Eggs
- Spoon or pipe the filling into the egg whites.
- Garnish with paprika or chopped chives.
- Chill before serving for the best flavor.
Notes
- Dill pickle can replace sweet relish.
- Add cayenne pepper for a spicy version.
- Fresh herbs like dill or parsley work beautifully as garnish.
- Serve chilled for best texture and flavor.