Deviled Eggs
This easy Deviled Eggs recipe is perfect for parties, potlucks and holidays. They’re guaranteed to disappear fast!
Servings: 6 (2 halves each)
Calories: 129kcal
Equipment
- Sauce Pan
Ingredients
- 6 large eggs $0.83*
- ¼ cup mayonnaise $0.23**
- ¾ tsp Dijon mustard $0.02
- ¼ tsp Tony Chachere’s seasoning $0.05***
- 1 Tbsp dill relish $0.08
Instructions
- Add the cold eggs to a saucepot. Add enough water to the pot to cover the eggs by one inch.
- Place a lid on the pot and bring the water up to a boil over high heat. Once the water reaches a full rolling boil, turn the heat off and leave the pot on the burner (with the lid on) for about 12 minutes.
- After 12 minutes, transfer the eggs to a bowl of ice water and chill the eggs for about 5 minutes.
- Next, peel the eggs then slice them in half. Pop the yolks out of the white and place them in a bowl. Add the mayonnaise, Dijon mustard, seasoning salt, and dill relish and mash everything together to combine.
- Spoon the seasoned yolk mixture back into the whites or place the mixture in a sandwich or freezer bag, snip off one corner of the bag, and pipe the filling into the egg whites.
- Garnish the deviled eggs with your favorite toppings like paprika, chopped bacon, or sliced green onions. Serve and enjoy!
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Video
Notes
*I use large eggs and boil them following our How To Make Hard Boiled Eggs guide: cover the eggs with water by about an inch, bring to a full boil, then turn off the heat, cover, and let them sit for 12 minutes before moving to an ice bath for 5 minutes. It's an easy, reliable method that gives you fully set yolks without that gray-green ring from overcooking.
**Mayonnaise gives deviled eggs a classic rich flavor and the smoothest, creamiest texture, which is why it's my first choice here. For mayo-free options, plain Greek yogurt makes the filling tangier and a little lighter tasting. Sour cream gives a softer tang with a slightly looser, less rich finish. Both are generally lower in calories than regular mayonnaise, with Greek yogurt usually being the lightest of the three.
***I season my egg mixture with Tony Chachere's Creole seasoning because it adds more than just salt. It brings a peppery Creole-style kick with red pepper, chili, and garlic that works especially well with eggs. If you swap in another seasoning salt, it'll still work, but the flavor will be different. Morton Season-All is savory with paprika, onion, garlic, and a hint of chili pepper. Lawry's is a little more straightforward and all-purpose with onion, garlic, salt, pepper, and other spices. Since blends vary in saltiness and heat, I'd start with a little less than the recipe calls for and adjust to taste.
Nutrition
Serving: 2halves | Calories: 129kcal | Carbohydrates: 1g | Protein: 6g | Fat: 11g | Sodium: 253mg | Fiber: 0.1g