Deviled Egg Recipe
Traditional deviled eggs are always delicious — or you can add toppings for a new spin on this classic.
Ingredients
- 8 large eggs
- 1/4 cup mayonnaise
- 2 tablespoons celery heart, very finely chopped (about 1/2 celery stalk)
- 2 tablespoons dill pickle relish
- 1/2 teaspoon prepared yellow mustard or dijon mustard
- 1/8 teaspoon Kosher salt
- freshly ground pepper, a grind or two
- Optional Toppings: avocado and tomatoes, ham and chives, bacon and chives, pickled jalapeño, paprika
Instructions
- Place eggs in a single layer in saucepan. Add about 3 inches of water to the saucepan and bring to a boil. Once the water reaches a boil, turn off the heat, cover the eggs, and set aside to cook in the hot water for about 15 minutes.
- Drain the water from the eggs and replace with cold water and ice. Peel the eggs by tapping them on all sides until the entire egg shell is cracked. Peel under cold running water.
- Slice eggs in half lengthwise and remove the egg yolks. Place egg yolks in medium-sized bowl and mash with a fork. Stir in mayonnaise, celery, relish, mustard, salt, and pepper and mix well. Spoon egg yolk mixture into the egg whites with a small spoon or use a pastry piping bag to pipe the filling into the whites. Sprinkle with paprika and any other seasoning if desired. Store in refrigerator in an airtight container.
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