Deviled Eggs Recipe
These Deviled Eggs are always a hit and a great classic recipe. Deviled Eggs are a wonderful side dish for any occasion and you will find them at most holiday meals.
Servings: 6 servings
Ingredients
- 6 eggs boiled and peeled
- 2 teaspoons sweet pickle relish
- 2 tablespoons mayonnaise
- 2 tablespoons yellow mustard
- 1/8 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- Paprika To sprinkle on top
Instructions
- Bring salted water (add about 1 tablespoon salt to water before boiling) to a boil and add eggs. I use a soup ladle to lower the uncooked eggs gently into the boiling water.
- Boil eggs on medium heat and boil one minute per egg. A dozen eggs takes twelve minutes boiling time.
- Remove pot from stove and put under running cold water. Peel immediately holding the egg under the cold water for smooth, peeled eggs.
- Once peeled, slice the eggs lengthwise and scoop out the center yolks
- In a bowl combine egg yolks with ingredients and mash with a fork. Spoon filling into halves. Sprinkle eggs with paprika.
Notes
Contrary to what many people say, I think adding the eggs to boiling, salted water, makes them easier to peel. Always have eggs at room temperature before boiling.
You can top these eggs with bacon, olives, parsley, dill, etc. You can also just enjoy them the way the recipe is written. We added a few toppings for the photo.