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The Best Deviled Eggs - So Creamy!

Creamy, smooth and flavorful angel eggs. Some call them deviled eggs but no matter what you call them, they're a classic for a reason.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Ingredients Method Video Notes

Ingredients
  

  • 6 large eggs
  • 2 -3 tbsp mayonnaise
  • ½ tsp yellow mustard
  • 1 tsp dill relish
  • ½ pepper
  • salt to taste
  • paprika garnish

Method
 

  1. Place eggs in a pot and cover with cool water. Bring to a boil.
  2. Once boiling, turn off heat, cover, and let sit for 10-12 minutes.
  3. Transfer eggs to an ice bath and let cool completely.
  4. Peel the eggs and slice them in half lengthwise.
  5. Remove the yolks and place them in a bowl.
  6. Mash yolks until smooth.
  7. Add mayonnaise, mustard, relish, salt and pepper. Mix until creamy.
  8. Spoon or pipe filling back into the egg whites.
  9. Sprinkle with paprika. Serve and enjoy!
    10. VARIATIONS
    May use sweet relish instead of dill for sweetness.
    Mix in a touch of hot sauce for heat, or use a pinch of cayenne pepper
    Top with crispy bacon bits
    Sprinkle with chives or green onions

Video

Notes

For a smooth filling, mash the yolks thoroughly before adding the remaining ingredients.
Start with 2 tablespoons of mayonnaise and add more only as needed. This gives you better control over the consistency of the filling.
For sweeter deviled eggs, substitute sweet relish for the dill relish.
For extra heat, add a dash of hot sauce or a small pinch of cayenne pepper.
A zip-top bag with the corner snipped off makes an easy substitute for a piping bag.
Keep deviled eggs refrigerated until you're ready to serve them.