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
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Comments

  1. says

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

  2. says

    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.

    • says

      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.

  3. laurel chmielowiec-tanaka says

    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…

  4. Tracey says

    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.

    • says

      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.

  5. says

    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!

  6. Mary says

    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. :)

  7. Lyn says

    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!!!!

  8. dianne says

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

  9. says

    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

  10. Hudson says

    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!

  11. says

    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!!

  12. dee says

    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!!

  13. Marny CA says

    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!!

  14. Louise MI says

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

  15. Lisa in Indy says

    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!

  16. says

    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..

    • says

      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.

  17. says

    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.

  18. Robin says

    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.

  19. Shelby says

    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!

  20. says

    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….

  21. Melissa says

    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!

    • says

      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!!

  22. Ginger says

    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!

  23. Ginger says

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

  24. says

    Like this recipie. Am going to make them as per your recipie before I add Curry Powder which I am partial to. Great one to share with my vegetarian daughter. thank you

  25. kathie says

    I also use the Ziploc bag method I use my pinking shears to cut the corner off of bag and then squeeze onto egg white, makes a pretty pattern

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