Deviled Eggs: The Perfect Spring Recipe

My Tried and True Deviled Eggs – An Easter Menu MUST!

Deviled Eggs have been on my Easter Sunday menu for as long as I can remember. Though these timeless bites can be prepared and enjoyed year-round, they’re commonly associated with spring and Easter. Hence why this felt like the obvious recipe to share leading up to Easter festivities!

Deviled eggs can be prepared so many ways. Some recipes offer a sweet flavor profile, but I prefer savory with a hint of tang. Many recipes are prepared with dijon or yellow mustard and a touch of white wine vinegar. I substitute these ‘traditional’ ingredients for dill relish, and minced onion to add a bit of texture… This step is truly a game changer for my family! 

I love the ease and culinary creativity of this dish. Minimal ingredients, minimal prep, and such a delicious outcome! I add a bit of crunch to my deviled eggs by adding crispy, chopped bacon as a topping. I hope you love this recipe as much as I do!

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Deviled Eggs: The Perfect Spring Recipe

My tried and true deviled eggs recipe!
Servings 12 Pieces
Author Chef Tiffany Blackmon


  • 6 Eggs
  • 2 Tbsp. Mayonnaise
  • 1 Tbsp. Minced White Onion
  • 1 Tbsp Dill Relish
  • Smoked paprika for garnish


  • Using a medium-size saucepan, place eggs in a single layer and cover with at least 1 1/2-inches of water. 
  • Turn heat to high and bring to a boil, cover with a lid. Remove from heat and allow to continue cooking for 14 minutes. Drain and immediately immerse eggs into an ice bath for about 10 minutes. 
  • Crack egg shells and carefully peel under cool running water. Dry with paper towels.
  • Slice eggs in half lengthwise, removing yolks to a medium-sized bowl. Place eggs on a serving platter. Using a fork, mash the yolks into a fine crumble. 
  • Add mayonnaise and mix until thoroughly blended. Gently fold in onion and dill relish. Season with salt and pepper. 
  • Evenly divide the yolk mixture into the egg whites. Sprinkle with paprika and serve. 


Tiffy’s Tips: 
  • The ice bath step is critical to stop the cooking process to avoid overcooking (I promise, overcooked eggs are not appetizing). This step also makes the eggs easier to peel! 
  • For a much more smooth texture of yolk mixture, mix a few times in an immersion blender.
  • After dividing the filling into egg whites, serve immediately or cover and chill for up to 1 day. Garnish prior to serving. 
  • Have fun with your ingredients. Experiment with toppings such as crisp bacon, chives, shallots, spices, sriracha sauce, tabasco sauce, chopped jalapeno, or goat cheese.. The possibilities are truly endless and so good! 
  • If you’re looking to add a bit of spice, mix in Sriracha or Tabasco sauce…make sure not to add too much as the filling will be runny. 
  • Add 2 teaspoons of white vinegar to the water prior to boiling to help eggs peel easily.
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