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If you ask me, deviled eggs are a classic for good reason.
These creamy bites take a familiar twist with the addition of tangy dill relish, making them just a bit different from grandma’s version. The smooth filling gets a nice crunch from finely diced onions, while a sprinkle of paprika adds that traditional touch.
I keep coming back to this recipe because it’s simple but really hits the spot. The dill relish adds just enough zing to make people wonder what your secret is, without straying too far from the deviled eggs everyone knows and loves.
They’re perfect for potlucks and parties, but honestly, I make them just because it’s Tuesday sometimes. That’s how good they are.
Why You’ll Love These Deviled Eggs
- Quick preparation – These deviled eggs come together in just 15 minutes, making them perfect for last-minute gatherings or when you need a fast appetizer.
- Simple ingredients – You’ll only need basic pantry staples and seasonings that you probably already have in your kitchen.
- Make-ahead friendly – You can prepare these eggs up to 24 hours in advance, which makes party planning so much easier.
- Budget-friendly appetizer – Eggs are one of the most affordable protein sources, and this recipe turns them into an elegant party snack that feeds a crowd.
- Customizable recipe – The basic recipe is great as is, but you can easily adjust the seasonings to match your taste preferences.
What Kind of Eggs Should I Use?
For deviled eggs, slightly older eggs (about 1-2 weeks old) are actually better than super fresh ones since they’re easier to peel after boiling. Regular white or brown eggs work equally well – the color of the shell doesn’t affect the taste or quality of your deviled eggs. When shopping, choose large eggs rather than medium or jumbo to keep your portions consistent and ensure even cooking times. Just make sure to check the eggs before buying by gently shaking each carton – you don’t want any that are cracked or moving around loosely in their shells, as these might be broken inside.
Options for Substitutions
Need to make some swaps for this deviled egg recipe? Here are some helpful substitutions:
- Dill relish: If you don’t have dill relish, you can use sweet relish instead. You can also finely chop fresh dill pickles – about 3 tablespoons should do the trick.
- Mayo: Greek yogurt makes a great substitute for mayo – it’ll give you a tangier taste and fewer calories. You could also use mashed avocado for a different spin, though the color will be different.
- Pimento: No pimentos? Try finely diced red bell pepper or roasted red pepper instead. You’ll need about the same amount.
- Seasoning blend: If you don’t have onion, celery, or garlic seasonings, you can use fresh ingredients: 1/2 teaspoon each of very finely minced onion and celery, and 1/4 teaspoon minced fresh garlic.
- Paprika: You can skip the paprika or try smoked paprika for a different flavor. A light sprinkle of Old Bay seasoning works too!
- Prepared mustard: Any type of mustard works here – Dijon, yellow, or even whole grain mustard. Just remember that Dijon is stronger, so you might want to use a bit less.
Watch Out for These Mistakes While Cooking
The biggest challenge when making deviled eggs is getting perfectly cooked yolks – overcooked eggs will develop that unappetizing green ring around the yolk and create a dry, crumbly filling. To achieve the ideal texture, place your eggs in cold water, bring to a boil, then remove from heat and let them sit covered for exactly 10 minutes before placing in an ice bath. When it comes to peeling, fresh eggs are actually your enemy – eggs that are 7-10 days old will peel much more easily, saving you time and frustration. Another common mistake is not properly draining the relish before mixing it into your filling – excess liquid can make your filling runny and affect the overall presentation. For the smoothest, creamiest filling, make sure your egg yolks are completely mashed and free of lumps before mixing in your other ingredients, and always taste-test your filling before piping it into the egg whites to ensure the seasoning is just right.
What to Serve With Deviled Eggs?
Deviled eggs are a classic party appetizer that pairs perfectly with other finger foods and picnic favorites. I love serving them alongside crispy fried chicken or a platter of cold cuts and cheese for casual gatherings. For backyard barbecues, they’re great next to pulled pork sandwiches, coleslaw, or potato salad – basically anything you’d bring to a summer potluck! If you’re hosting a brunch, try placing them on a platter with fresh fruit, bacon, and some breakfast pastries for a crowd-pleasing spread that everyone will love.
Storage Instructions
Keep Fresh: These tasty deviled eggs will stay good in an airtight container in the fridge for up to 2 days. I recommend placing them in a single layer to keep the filling looking nice. Pro tip: wait to sprinkle the paprika and pepper until right before serving to keep them looking fresh!
Make Ahead: Want to prep these in advance? You can boil and peel the eggs up to 3 days before, and mix the filling ingredients a day ahead. Just keep the egg whites and filling separate in the fridge, then pipe the filling into the eggs when you’re ready to serve. This makes party prep so much easier!
Transport: Taking these to a potluck? Use a deviled egg carrier or a regular container lined with paper towels to prevent sliding. If you don’t have a special carrier, you can place a piece of lettuce under each egg to keep them from moving around during transport.
| Preparation Time | 10-15 minutes |
| Cooking Time | 0-0 minutes |
| Total Time | 10-15 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1000
- Protein: 70-80 g
- Fat: 70-80 g
- Carbohydrates: 20-25 g
Ingredients
- 12 boiled and peeled eggs
- 2 tablespoons dill relish
- 1/4 cup mayo
- 1 tablespoon pimento, finely chopped
- 1/4 teaspoon onion seasoning
- 1/4 teaspoon celery seasoning
- 1/4 teaspoon garlic seasoning
- 1/2 teaspoon prepared mustard
- Paprika, for topping
- Black pepper, for topping (optional)
Step 1: Prepare the Boiled Eggs
Begin by slicing the boiled eggs in half lengthwise.
Carefully remove the yolks and place them in a separate bowl, keeping the egg whites intact for filling later.
Step 2: Make the Egg Yolk Filling
Use a fork to smash the egg yolks until they reach a crumbly consistency.
Stir in the remaining ingredients of your choice into the egg yolks and mix until well blended.
This will form a smooth and flavorful filling.
Step 3: Fill the Egg Whites
Transfer the egg yolk mixture to a piping bag fitted with an open tip.
Squeeze the yolk mixture into the depression of each egg white, filling them generously.
Ensure the filling is evenly distributed for each egg half.
Step 4: Garnish and Chill
If desired, garnish the filled eggs with a sprinkle of paprika and black pepper for added flavor and presentation.
Once garnished, refrigerate the deviled eggs until ready to serve, allowing the flavors to meld together.