Simple Deviled Eggs – a delicious recipe with eggs, mayonnaise, mustard, dill-pickle relish, freshly squeezed lemon juice, cayenne pepper. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Peel and halve the hard-boiled eggs, and remove the yolks to a small bowl.
2
Add the mayonnaise, Dijon mustard, relish, lemon juice, cayenne, salt, and pepper to the bowl, and mash everything together with a wooden spoon until smooth.
3
Pipe the filling back into the egg halves with a frosting bag with a large star tip (or spoon it in with a teaspoon).
4
Sprinkle with chives.
5
To avoid pockmarked eggs, use older eggs.
6
They are generally easier to peel than fresh, and I hate peeling eggs!
7
Place the eggs in a large saucepan, and cover with cold water.
8
Once the pot has come to a boil, cover the pot and remove from the heat; let the eggs sit in the water for 14 minutes.
9
Rinse under cold water, then peel.
569
kcal
Calories
45
g
Fat
4
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 12 large eggs, hard-boiled, 1/3 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon dill-pickle relish, and more.
Yes, Simple Deviled Eggs falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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