This Deviled Eggs Recipe is one of our favorites and it’s also very versatile. We love to add to it, or just serve it the way it’s written.
If you love deviled eggs, you MUST try these delicious Pimento Cheese Deviled Eggs. My family loves them and they have wonderful reviews.
❤️WHY WE LOVE THIS RECIPE
We love how versatile this recipe is and you an add what you love to it. We added bacon bits to these and a little greenery but you don’t have to. This is a great basic recipe for deviled eggs. Some people love to add a green olive to them, it’s all a personal choice, but this is a wonderful base recipe.
- Sweet pickle relish
- Yellow mustard
- Paprika (To sprinkle on top)
If you love dill instead of sweet relish, then, by all means, switch that out. Add bacon to the top, an olive, use a different mustard (honey mustard is great), you can easily make this recipe your own.
🍽️HOW TO MAKE
These are not hard to make and the longest part of the process is boiling the eggs and peeling them.
Contrary to what many people say, I think adding the eggs to boiling, salted water, makes them easier to peel. Always have eggs at room temperature before boiling! Bring salted water (add about 1 tablespoon salt to water before boiling) to a boil and add eggs. I use a soup ladle to lower the uncooked eggs gently into the boiling water. Boil eggs on medium heat and boil one minute per egg. A dozen eggs takes twelve minutes boiling time. Remove pot from stove and put under running cold water. Peel immediately holding the egg under the cold water for smooth, peeled eggs.
Once peeled, slice the eggs lengthwise and scoop out the center yolks. In a bowl combine egg yolks with ingredients and mash with a fork. Spoon filling into halves. Sprinkle eggs with paprika. Add bacon bits and parsley if you desire.
If you are not a fan of vinegar, you can easily use pickle juice. We like to really fill our eggs with the mixture as you can see! You can use less in each egg if you like.
SERVE THIS WITH
Deviled Eggs are a classic side dish and are served at most holidays! We love them for Easter and you may want to check out these wonderful Easter Recipes.
If you are a fan of Deviled Eggs, you will also love these delicious recipes:
❓FREQUENTLY ASKED QUESTIONS
Yes, but we find it best to boil the eggs and then make the deviled eggs the day of.
It gives a little bit of acid to the mixture and balances the flavor.
Best to store in a single layer or in an designated egg carrier. Sometimes the eggs will sweat, so you can put a paper towel on the bottom.
💕MORE POPULAR RECIPES TO ENJOY
These make about 6 servings, since everyone has at least 2. So you can plan accordingly!
Deviled Eggs Recipe
These Deviled Eggs are always a hit and a great classic recipe. Deviled Eggs are a wonderful side dish for any occasion and you will find them at most holiday meals.
- 6 eggs boiled and peeled
- 2 teaspoons sweet pickle relish
- 2 tablespoons mayonnaise
- 2 tablespoons yellow mustard
- 1/8 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- Paprika To sprinkle on top
Bring salted water (add about 1 tablespoon salt to water before boiling) to a boil and add eggs. I use a soup ladle to lower the uncooked eggs gently into the boiling water.
Boil eggs on medium heat and boil one minute per egg. A dozen eggs takes twelve minutes boiling time.
Remove pot from stove and put under running cold water. Peel immediately holding the egg under the cold water for smooth, peeled eggs.
Once peeled, slice the eggs lengthwise and scoop out the center yolks
In a bowl combine egg yolks with ingredients and mash with a fork. Spoon filling into halves. Sprinkle eggs with paprika.
You can top these eggs with bacon, olives, parsley, dill, etc. You can also just enjoy them the way the recipe is written. We added a few toppings for the photo.
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