Easy Deviled Eggs

Easy Deviled Eggs

Photo by David M.

  • Prep Time


  • Total Time


  • Servings



  • 12

    - large eggs

  • ¼

    - cup mayonnaise

  • - tablespoons sweet pickle relish

  • 1

    - teaspoon yellow mustard

  • salt & pepper to taste

  • paprika for garnish


Place the eggs into a medium size pot, cover with water and bring to a boil. Remove from heat and cover the pan, let stand for 20 minutes. Pour off the hot water and refill the pot with cold water. Crack the eggshells all over and let them sit in the cold water for 5 minutes. Peel the eggs, cover and chill for at least 1 hour. Halve the eggs lengthwise. Remove the yolks and transfer them to a small bowl. Mash the yolks with a fork, then stir in the filling ingredients. Season with salt and pepper. Scoop up the filling and add to a small zip lock bag. Using scissors cut off a small part of the end. Squeeze the filling mixture into each egg white half. Sprinkle the tops with paprika.


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