My Easy Deviled Egg Recipe

A simple and delicious easy deviled egg recipe that makes the perfect appetizer for year round entertaining.

Servings 12 Pieces

Author Chef Tiffany Blackmon

Using a medium-size saucepan, place eggs in a single layer, cover with 1 inch of water, and bring to a boil. Turn off the heat, cover and let the eggs sit for 12–14 minutes. Drain and immediately transfer to an ice bath for 10 minutes to stop cooking the cooking process.
Crack the 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 and 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 with 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 into your filling… 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.