Chef notes
If there’s one party appetizer that’s guaranteed to be a crowd pleaser, it’s deviled eggs. There’s something about the combination of the creamy, tangy yolk filling and chilled egg white that’s irresistible, no matter the occasion. Deviled eggs are as wonderful at a holiday gathering like Easter or Mother’s Day brunch as they are at a casual summer potluck or picnic, or even as a protein-packed snack.
Serving — and eating — them is easy, but pulling together a tray of deviled eggs can feel like a tedious task, especially if you’re doing it right before guests arrive. Instead, follow this recipe to prep them in advance and save yourself some time and stress. Since hard-boiled eggs can be kept in the fridge for up to a week, you can get the process started well in advance. Make the filling a day or two before your gathering by splitting the eggs and scooping out the yolks. Mash them together with mayo, relish and mustard to form a zippy, luscious filling and place it in a zip-top bag. This step allows for easy assembly later on.
When it's time to impress your guests, simply place the chilled egg whites on a serving platter and snip a corner off the bag. Use it as a piping tool to neatly fill each egg white and sprinkle with a dash of paprika for a pop of color and added flavor.
Swap Option: This recipe uses a classic combination of mayo, relish and mustard to flavor the filling, but feel free to experiment! Fold in mashed avocado for guacamole-inspired deviled eggs, add your favorite hot sauce for a spicy kick or top with crispy bacon bits for crunch and smokiness.
Ingredients
- 12 large eggs
- 1/3 cup mayonnaise or plain Greek yogurt
- 1 tablespoon plus 1 teaspoon sweet relish
- 2 teaspoons Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- sweet paprika, for garnish
Preparation
Boil the eggs: Place the eggs in a medium (2-3 quart) saucepan and fill with enough water to cover the eggs by 2 inches. Cover and bring to a boil, then remove from the heat and let rest, still covered, for 8 minutes.
Fill a large bowl halfway with ice water.
Drain the eggs and shake gently in the pan to crack their shells.
Place the eggs in the ice water bath and let sit for 5 minutes before peeling.
Peel the eggs, then cut the eggs in half and gently scoop the yolks into a mixing bowl.
Make the filling: Mash the yolks with a fork, then stir in the mayonnaise, relish, mustard, salt and pepper. Transfer the yolk filling to a zip-top bag, seal shut, and refrigerate.
Place the egg whites in an airtight container and refrigerate.
To assemble: Place the egg whites on a serving platter. Snip a corner off the still-sealed zip-top bag and use the bag as a piping tool to fill the egg whites.
Sprinkle with paprika and serve.
