Deviled Eggs Recipe
This Deviled Eggs Recipe has a creamy, tangy filling with sweet relish, pickle juice, mustard, smoked paprika, and chives. Serve these Southern-style deviled eggs for Easter, Thanksgiving, BBQs, potlucks, or holiday appetizers.
Servings: 12
Calories: 58kcal
Ingredients
- 6 large Eggs
- 3 tbsp Mayonnaise full fat
- 1 tsp Dijon mustard
- ½ tsp Yellow Mustard
- 1 tbsp Sweet Pickle Relish
- ½ tsp pickle juice
- ½ tsp Garlic Powder
- ½ tsp Smoked Paprika
- ¼ tsp Onion Powder
- ¼ tsp Black Pepper coarse ground
- ¼ tsp Natural Ancient Sea Salt
- 1 tsp Dried Chives I used freeze-dried chives, but fresh chives work too
For garnish
- Smoked Paprika a few dashes over the tops
- Dried Chives or fresh to sprinkle over the top
Instructions
- Boil the eggs: Add the eggs to a saucepan and cover with cold water. Bring to a boil, then turn off the heat, cover, and let sit for 10 to 12 minutes.
- Cool the eggs: Transfer the eggs to an ice bath for about 10 minutes. Peel the eggs once cooled.
- Cut the eggs in half lengthwise. Separate the egg yolks from the egg whites.
- For the smoothest filling, use a fork to mash the yolks completely in a small bowl. Then, add the rest of the deviled egg filling ingredients to the bowl.
- Mash the yolks with mayonnaise, Dijon mustard, yellow mustard, relish, pickle juice, and spices. Mix until smooth and creamy.
- Chill the filling for 15-20 minutes. This allows it to firm up a bit, making it easier to pipe or spoon into the egg whites. You can also skip this step if you're in a rush.
- Pipe or spoon the filling back into the egg whites.
- Garnish: Sprinkle with more smoked paprika and top with more chives.
Notes
- For the smoothest filling: Mash the yolks well before adding the wet ingredients to help break up any larger pieces. But, sometimes, I skip this and just add everything to the bowl together and mash until smooth.
- Relish: Drain off excess liquid so the filling stays thick enough to pipe.
- Pickle juice: Add carefully since too much can make the filling loose.
- Make ahead: Assemble up to 1 day ahead and keep covered in the refrigerator.
- Storage: Refrigerate leftovers for up to 3 to 4 days. Do not freeze.
Nutrition
Calories: 58kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 122mg | Potassium: 37mg | Fiber: 0.1g | Sugar: 0.5g | Vitamin A: 182IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.4mg
