You only need a few simple things to make these Classic Deviled Eggs. These are great for Easter, holiday parties, or even potlucks!
INGREDIENTS
SERVINGS: 12 DEVILED EGGS– 6 large egg– 1/4 cup (60 grams) mayonnaise– 1 tablespoon (18 grams) sweet pickle relish– 1 teaspoon prepared yellow mustard– Tiny pinch of salt– Paprika optional
INSTRUCTIONS
Pour cold water over the eggs in a large saucepan. Heat the saucepan on medium-high and boil. Cover the saucepan after the water boils. Save for 12 minutes.
1
Carefully place the eggs in a large bowl of cold water and ice with tongs or a spoon. Let cool in the ice bath for 15 minutes. Remove the eggs from the ice bath, tap the shells on the counter, and carefully peel them.
2
After washing under cold water to remove small shell pieces, pat the eggs dry and slice in half lengthwise. Set aside egg yolks in a small bowl. Mash egg yolks until crumbly, then add mayonnaise, relish, mustard, and salt.
3
After mixing, pipe or spoon filling into egg whites. Sprinkle with paprika and serve or refrigerate.