Classic Deviled Eggs Recipe

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

chives

🥗Healthier: green onions

💰Cheaper: parsley

Green onions provide a similar flavor profile at a lower cost

To a large pot, lay out your eggs and fill with water, an inch above the eggs.

Place on the stove top and bring to a boil.

As soon as you’ve reached a boil, cover with a lid, and turn the stove off.

After 17 minutes, remove from the stove top and run cold water overtop until the eggs are cool enough to handle.

Peel your eggs, and get ready to make deviled eggs!

Slice through each egg, and plop the yellow into a big bowl. (To keep the egg whites clean, wipe your knife off each time slicing through one) Set the egg white aside on a deviled egg platter.

To the egg yolks, add your 3/4 cup mayonnaise, 1/2 cup yellow mustard, 3/4 cup pickle relish and give it a really good mix with a hand mixer. (If you have a kitchenaid, feel free to use that!)

Taste for seasoning — you may want to add 1/2 tsp salt or pepper!

Fill your eggs with either a spoon, piping bag, or using a ziploc bag with the end snipped off.

Chill in the fridge for an hour before serving, covered with plastic wrap.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens