Easy Deviled Eggs

These deviled eggs are one of the easiest, tastiest appetizers or side dishes you can make—perfect for summer picnics and cookouts!

They’re also a must whenever my friend Naomi visits. They’re the first thing she asks for, and I always make extra so she has some to take home!

Cook time: 30 minutes
Assembly time: 20 minutes
Total time: 50 minutes
Makes: 36 deviled egg halves

Ingredients

• 18 eggs

• ¾ cup mayonnaise, your favorite variety

• 2 teaspoons mustard

• 4 tablespoons sweet relish

• Salt and pepper, to taste

• Sweet or smoked paprika, for garnish

• Ice and cold water, for an ice bath

Directions

1. Hard-boil the eggs using your preferred method. Immediately transfer them to a bowl of ice and cold water. Allow them to cool before peeling. This is my go-to trick for easier peeling!

2. Peel the eggs and slice each one in half lengthwise.

3. Gently remove the yolks and place them in a mixing bowl. Set the egg whites aside in a separate container or on a platter.

4. Using a potato masher or the back of a fork, mash the yolks until finely crumbled.

5. Add the mayonnaise, mustard, sweet relish, salt, and pepper. Mix until creamy and well blended. Taste and adjust the seasoning as needed.

6. Spoon the filling into a piping bag or a zip-top bag with one corner snipped off.

7. Pipe the filling into each egg white and lightly dust with sweet or smoked paprika.

8. Cover and refrigerate until ready to serve.

Making Them a Day Ahead?

Prepare the filling and egg whites, but store them separately until the day you plan to serve them.

Line a container with a paper towel and arrange the egg whites in a single layer. Cover and refrigerate. The paper towel helps absorb excess moisture. Store the filling in a separate covered container in the refrigerator.

Before filling, gently pat the egg whites dry, including any moisture inside the hollows. Stir the filling, pipe it into the egg whites, and dust with paprika.

Say Your Grace and Enjoy!