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
Ingredients
- 6 large eggs* $4.06
- 1/4 cup mayonnaise** $0.23
- 3/4 tsp Dijon mustard $0.02
- 1/4 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!
See how we calculate recipe costs here.
Video
Notes
*I use large eggs and boil them following our easy how-to guide on How To Make Hard Boiled Eggs.
**Mayonnaise creates the creamiest flavor and helps bind the filling for your deviled eggs. It's my preferred choice for that classic texture, but if you're looking for a mayo-free option, you've got alternatives! Plain Greek yogurt or sour cream can also work, though they'll change the flavor and texture slightly.
***I seasoned my egg mixture with Tony Chachere's Creole seasoning, but you can use any brand of seasoning salt like Lawry's or Morton's.
Nutrition
Serving: 2halves | Calories: 129kcal | Carbohydrates: 1g | Protein: 6g | Fat: 11g | Sodium: 253mg | Fiber: 0.1g