Deviled Eggs

by Lana Stuart on May 4, 2010 · 52 comments

Deviled Eggs

Okay, okay! I know I should have gotten my act together and posted this one before Easter. That’s when everybody has more boiled eggs than they know what to do with, right? Maybe. But don’t save deviled eggs for just an Easter treat. They’re great as a side dish with fried chicken or pork chops and with summer coming up you’ll find them on the menu at many barbecues. They also just happen to be one of BeeBop’s favorite things.

I promise this is going to be the last of the appetizers/finger foods/small bites for a while. The next post after this one is going to be something so rich, so sweet and so typically Southern. Look for that on Thursday. In the meantime, make yourself a few deviled eggs!

6 hard boiled eggs
3 tablespoons mayonnaise
1 teaspoon yellow mustard
3 tablespoons sweet pickle relish
salt
pepper
paprika

Boil, cool and peel the eggs. Slice each egg in half lengthwise and remove the yolks to a bowl.

Mash the yolks with a fork. Add the mayonnaise, mustard, pickle relish, and salt and pepper to taste. Mix until well combined.

Using a piping bag or a teaspoon, fill each egg white with the yolk mixture. Dust with paprika.

Enjoy!

It seems that everyone has a different recipe for deviled eggs. We like the touch of mustard and sweet pickle relish in ours. How do you like yours?

Deviled Eggs
 
Prep time
Cook time
Total time
 
Deviled eggs with a touch of mustard and sweet pickle relish.
Ingredients
  • 6 hard boiled eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • 3 tablespoons sweet pickle relish
  • salt
  • pepper
  • paprika
Instructions
  1. Boil, cool and peel the eggs. Slice each egg in half lengthwise and remove the yolks to a bowl. Mash the yolks with a fork. Add the mayonnaise, mustard, pickle relish, and salt and pepper to taste. Mix until well combined.
  2. Using a piping bag or a teaspoon, fill each egg white with the yolk mixture. Dust with paprika.
Notes
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
Never miss a recipe!
Subscribe now to receive new posts by email.

Enter your email address below to get each new post via email. We promise we'll never send spam or give your email address to anyone else.

{ 52 comments… read them below or add one }

1 jenn (Bread + Butter) May 4, 2010 at 2:52 pm

Mmmm…before or after Easter, it doesn’t matter as long as you post it up. Yummy delicious deviled eggs.

Reply

2 HoneyB May 4, 2010 at 2:52 pm

My entire troop loves deviled eggs. That is one thing I can count on there not being leftover after having dinner with them!

Reply

3 Kay May 4, 2010 at 3:08 pm

I totally miss the curry powder in these! That tastes awesome :)

Reply

4 Lana May 4, 2010 at 3:20 pm

I never thought of using curry powder in them, but I bet it’s great! I’m so going to do that next time.

Reply

5 Barbara @ moderncomfortfood May 4, 2010 at 6:51 pm

Deviled eggs and summertime go together in my mind like salt and pepper: a perfect match I keep experimenting with weird new variations — my husband suggested the addition of anchovies today (yuck!) — but keep coming back to a classic recipe like yours as the tried and true best. Just wonderful.

Reply

6 Lana May 5, 2010 at 11:58 am

Barbara, It seems that I’ve heard of someone else adding anchovies to deviled eggs. Or maybe placing one atop the finished egg. The flavor could be interesting.

Reply

7 laurel chmielowiec-tanaka May 5, 2010 at 12:48 am

i leave the egg deviling to my mom. i know she uses mustard powder, and dill pickle juice, but i can’t remember if she uses sweet relish or chopped dill pickle…

Reply

8 megan May 5, 2010 at 8:43 am

I love those little devils! I like them with sweet pickle relish too!

Reply

9 Tracey May 5, 2010 at 10:22 am

I make mine with dill relish, dijon mustard and mild herbs such as Fines Herbs which is a mix of chervil, parsley, tarragon and chives. They are so different that they just disappear!! Best of all, nobody can quite put their finger on what makes them unusual.

Also, a trick I learned was to put the deviled part in a ziploc bag for transit to the picnic or potluck. When you get there, all you have to do is clip the corner of the ziploc and pipe the goodies into the egg halves. That way, you don’t have to worry about everything getting all mushed up together during the ride.

Reply

10 Lana May 5, 2010 at 11:57 am

Great tip about traveling with deviled eggs! Also, some really interesting additions to the filling with the fines herbs, etc. Thanks for the great information, Tracey.

Reply

11 Deanna @ marzipan May 6, 2010 at 12:03 am

a touch of mustard and a touch of horseradish!

Reply

12 Sues May 6, 2010 at 1:51 pm

Such a pretty photo! I love deviled eggs, but for some odd reason, I’ve never made my own. Yours look simple and pretty perfect!

Reply

13 Amy from She Wears Many Hat May 6, 2010 at 2:45 pm

This is one of my favorite of all time too! Makes me hungry looking at em. AND no carb (or extremely low carb).

Reply

14 Rocquie May 7, 2010 at 11:16 am

Your beautiful photograph is on the front page of Serious Eats right now. (In case you didn’t know).

Reply

15 Rosemaryandthegoat May 25, 2010 at 10:51 am

I love deviled eggs and we can do bar-b-q without having them. I have also put a small dollop of guacamole on top of each egg. Delicious.

Reply

16 Lana May 25, 2010 at 11:19 am

The guacamole sounds great! Yum.

Reply

17 Mary September 19, 2010 at 2:25 am

Just a heads up for future reference….the recipe looks great but your 3rd photo of the cooked/sliced eggs could have been better. The eggs are waaaay over cooked. Eggs should never be cooked to the point where they turn that strange shade of grayish-green. There are plenty of sites showing the proper way to boil eggs. :)

Reply

18 Linda January 11, 2011 at 6:59 pm

Exactly how my southern belle mother made them!!! I love reading your southern recipes.

Reply

19 Carolyn January 15, 2011 at 8:35 am

Instead of paprika I us cayenne pepper. Same color but more of a bite!
Yum, yum!

Reply

20 Lyn January 30, 2011 at 8:54 pm

I use the cooked egg yolks, mayo, mustard, a little finely chopped onion (either vidalia or green onions — with the green onions can sprinkle a little of extra green part on top), finely chopped celery, and dill pickle. Dang, now I want a couple!!!!

Reply

21 dianne February 2, 2011 at 11:01 am

I put 3oz of soften cream cheese it really gives it a great change.
Also I have tried cheese spread the kids really like.

Reply

22 Lana February 2, 2011 at 11:20 am

I would never have thought of cream cheese in deviled eggs. I’ll have to give that a try!

Reply

23 arathi. June 11, 2011 at 5:35 am

I love your recipes because they are so easy to make and they yield such lovely looking results! Definitely going to try this recipe and the cilantro lime shrimp over summer! xxxx

Reply

24 Sherry March 16, 2012 at 1:33 pm

Mmmm Deviled eggs! I make them exactly like this. They are totally awesome!

Reply

25 Hudson April 26, 2012 at 4:03 pm

Thank goodness you add pickle relish. I married into a Yankee family and for 30 years I’ve had to cart my own relish to holiday meals to add to my deviled eggs!

Reply

26 Lana April 26, 2012 at 4:06 pm

Your comment just made me giggle. I can just picture you carrying in your jar of pickle relish :-)

Reply

27 Melanie White April 29, 2012 at 11:42 pm

I make my deviled eggs the same way you do! I do add a few drops of Lea & Perrin’s sauce….

I just found your website on Pintrest…..I love your recipes…and pictures!!

Reply

28 janine May 2, 2013 at 3:09 am

Try adding a heavy pinch of curry powder. It’s really great for a bit of a change-up!

Reply

29 Lana Stuart May 2, 2013 at 8:23 am

Great idea, Janine. I’ll try that!

Reply

30 dee May 9, 2013 at 1:55 pm

I use the same recipe but I like mine with a little twang to it. I put a little vinegar and some cayenne pepper to spice it up a notch!!

Reply

31 Lana Stuart May 9, 2013 at 2:03 pm

That vinegar and cayenne sure sounds good, Dee! I’m going to try that next time I make these.

Reply

32 dee May 9, 2013 at 2:28 pm

I think you’ll like them . Enjoy!! ;-0

Reply

33 Marny CA June 24, 2013 at 4:19 am

I use salt/pepper, dill, grated onion, yellow mustard, Hellman’s Mayo (aka Best Foods), sometimes a bit of cayenne pepper (if the crowd is a tad younger), and after filling the whites again, I sprinkle paprika and stick a tiny square slice of carrot in the top. Folks have been favorably commenting on that bit of crunch.

My deviled eggs are asked for everytime I am invited to a get-together. Well, so, too, is my fried cauliflower! Oh yum!!

Reply

34 Marny CA June 24, 2013 at 4:19 am

oops. I forgot to mention the addition of parsley!!

Reply

35 Louise MI July 2, 2013 at 3:34 pm

I use a straner and smash the egg yoke through the size you use to sift flour with, it really makes the filling creamy.

Reply

36 Lana Stuart July 2, 2013 at 3:41 pm

That’s a great idea, Louise! I’ll remember to do that next time.

Reply

37 Lisa in Indy July 2, 2013 at 5:03 pm

Your recipe is identical to mine – 2 great minds! Others I’ve heard use pickle juice w/o the relish but we like the relish tang. I also add finely chopped onion. I wonder if a dash or 2 of Tabasco would enliven them, but how can you improve on perfection?! I sacrifice a whole chopped boiled egg to the yellow to give more filling to the halves. Also, I boil the eggs and then when they are rolling for a short few seconds, I remove the pot from the heat. Let sit for about 20 minutes. Drain and run under cold water and let sit in some ice water until cooled. If you tap the ends of the eggs and let sit in the cold water, it seeps in and helps loosen the shell. When ready to peel, I roll the egg on the counter until all the shell is in tiny pieces on the egg. Then I peel under cold water. That seems to help avoid the eggs from being shredded by the shell. Also, using eggs not newly purchased is supposed to help in peeling. Thanks for the recipe and reminder. I was just wondering what to take to the family Independence Day Celebration!

Reply

38 Joleen Greenwood July 30, 2013 at 10:46 am

Am I the only one who also adds in real bacon bits or crumbled crispy bacon to the yolk mix?

Reply

39 Lana Stuart July 30, 2013 at 10:51 am

I don’t Joleen, but it sounds really delicious!

Reply

40 sue buresh January 18, 2014 at 10:21 pm

I add horseradish to my deviled eggs. Delish!!!

Reply

41 Brenda February 27, 2014 at 6:01 pm

I’m from Georgia and I have never made deviled eggs without onions.. To me, and everyone that I know from the south, say’s that they are just not southern made deviled eggs without them. Everything else in this recipe is perfect though..

Reply

42 Lana Stuart February 27, 2014 at 8:36 pm

Isn’t that funny? I’m from Georgia, too, and I’ve never had deviled eggs *with* onions. Nobody I know puts onions in theirs, either. Interesting how recipes differ from place to place.

Reply

43 Jean Campbell March 27, 2014 at 4:39 pm

I’ve lived in north Georgia and south Georgia and never had onions in deviled eggs. Never had pickle in deviled eggs in north Georgia. Our deviled eggs were mostly egg. My late SIL put a pimento-stuffed olive slice atop hers. I would not be opposed to ripe olives in or on my deviled eggs.

Reply

44 Lana Stuart March 27, 2014 at 6:30 pm

I haven’t used onion in mine either, Jean, but I’d try it.

Reply

45 sue buresh March 27, 2014 at 8:16 pm

another ingredient that is delicious is deviled eggs is horseradish. Really gives them a kick!

Reply

46 Robin April 7, 2014 at 2:11 am

I don’t use relish in mine, but I do use pureed Vidalia onion, and push the yolk thru a strainer, I also use half honey mustard & half yellow mustard.

Reply

47 Shelby April 14, 2014 at 10:10 pm

Hi Lana, Happy Easter! I’m not a big egg eater, so when my son was a child and wanted Deviled Eggs I found a way to make them so that I could eat them. No mustard, no pickles in eggs( I love both ). I use equal amounts of mayo(Hellman’s) and sour cream, salt, white pepper, onion powder, dash or 2 of garlic powder and dill weed(fresh or dried). I use dill weed on top/sometimes chives/and real bacon crumbled is delicious. I would love if you would try it. Spices are to taste- just be sure to use enough. They never last long!

Reply

48 Wanda April 14, 2014 at 10:57 pm

This is exactly the recipe I have been making since 1967….My family always wanted me to bring the deviled eggs and the potato salad to every family get together….

Reply

49 Melissa April 15, 2014 at 10:59 am

I make mine with equal parts mayonnaise and horseradish sauce, but no relish. I’m a bit of a purist when it comes to the smooth texture. ;)

I use the ziplock bag when transporting, too, and always freeze the egg plate before using it. Another nice touch is to top with either the traditional paprika and/or a slice of olive.

And drat! Now I’m hungry for some!

Reply

50 Denise April 15, 2014 at 1:11 pm

I use a sandwich bag to “squirt the yolks back into the shell. my girlfriend adds bacon and uses miracle whip instead of mayo but the bacon is so yum in the eggs!! ALL of your recipes and other variations are great! thank you so much!! Happy Easter!!

Reply

51 Ginger May 21, 2014 at 9:09 am

Sometimes the spices are too strong for me in sweet relish, so I usually use minced baby kosher dill pickles. I also like using Miracle Whip. And I really like the idea of using a zip lock bag to “squirt” the filling into the egg halves. I am going to try that next time!

Reply

52 Ginger May 21, 2014 at 9:12 am

And I also am from Georgia (Atlanta) and I, too, have never heard of putting onions in devilled eggs…regional thing, I imagine…

Reply

Leave a Comment

Previous post:

Next post:

Real Time Web Analytics