Deviled Eggs
These classic deviled eggs are always a hit at any gathering. Make these for your next party or cookout and watch them disappear in the blink of an eye!
Servings 12
Ingredients
- 12 large eggs hard boiled and peeled
- ¼ cup mayonnaise
- 1 ½ tablespoons sweet pickle relish
- 2 teaspoons mustard
- 1 teaspoon white vinegar
- 1 teaspoon sugar
- Dash of hot sauce
- Salt and pepper to taste
Optional toppings:
- Paprika
- Cooked and crumbled bacon
- Fresh or pickled jalapeño
- Chives
- Smoked salmon
Instructions
- Cut all eggs in half lengthwise. Carefully remove the yolks and place into a medium sized bowl. Set the halved egg whites aside on a baking sheet or platter.
- In the bowl with the egg yolks, combine mayonnaise, relish, mustard, hot sauce, vinegar, sugar, and salt and pepper. I used about ½ teaspoon each salt and pepper.
- Use an electric hand mixer to mix until well combined and smooth. Taste the filling and adjust seasoning as needed.
- Spoon or pipe the filling into the reserved egg whites. Top as desired with a sprinkling of paprika (traditional) or other toppings.
- Enjoy immediately or chill in the refrigerator, covered, for up to 1-2 days.
Notes
- You may use yellow mustard, dijon mustard, or a combination of the two in this recipe.
- If you grew up making your deviled eggs with Miracle Whip, you can definitely use that here. If you use Miracle Whip instead of mayonnaise, I recommend leaving out the vinegar and the sugar. You can always add them to taste after the filling is mixed together.
- If you don’t have a mixer, you can use a food processor to make the filling super smooth.