Classic Deviled Eggs
Appetizer • Egg
Cook time: 40 mins
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Ingredients
- 6 large eggs
- Ice
- 2 tablespoons mayonnaise
- 1 1/2 tablespoons sweet pickle relish
- 1 teaspoon prepared mustard
- 1/8 teaspoon salt
- Dash of pepper
- Garnish: paprika
Directions
- 1. Boil eggs: Fill a large pot with water; bring to a boil over high. Carefully lower eggs into boiling water; cook, undisturbed, for 11 minutes, 30 seconds.
- 2. Make ice bath: Meanwhile, fill a large bowl halfway with ice; add water to cover. Set ice bath aside.
- 3. Chill eggs: Using a slotted spoon, immediately transfer cooked eggs from boiling water to ice bath. Let stand until completely cooled, at least 5 minutes.
- 4. Peel eggs: Working with 1 egg at a time, firmly tap on a flat surface until cracks form all over the shell. Peel under cold running water.
- 5. Halve eggs: Cut eggs in half lengthwise; remove yolks. Set egg white halves aside.
- 6. Make deviled egg filling: Using a fork, mask together yolks and mayonnaise in a medium bowl. Add relish, mustard, salt, and pepper; stir well to combine.
- 7. Fill eggs: Spoon or pipe about 1 tablespoon filling into each egg white half. Garnish with paprika, if desired. Serve immediately, or store, covered, in refrigerator up to 3 days.
