Ingredients for Best Deviled Eggs
- 6 large hard-boiled eggs
- 2 tablespoons finely chopped sweet onion
- 1 tablespoon pickle relish
- 1/4 cup mayonnaise
- 1 tablespoon prepared horseradish sauce
- 1 teaspoon Dijon mustard
- salt to taste
- paprika, for generous garnish
- chopped olives, for garnish
- chives, for garnish
- parsley, for garnish
- pimento, for garnish
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How to Make Best Deviled Eggs
- Hard-boil 6 large eggs until yolks are cooked through. Place in an ice bath to cool completely. Once cool, peel and carefully slice lengthwise.
- Gently remove the yolks and place them in a medium bowl. Set the egg white halves aside.
- Mash the egg yolks with a fork until completely crumbly.
- Add 1/4 cup mayonnaise (or more, to taste), 2 tablespoons finely chopped sweet onion, 1 tablespoon pickle relish, 1 tablespoon prepared horseradish sauce, 1 teaspoon Dijon mustard, and salt to taste.
- Mix thoroughly until all ingredients are well combined and the mixture is smooth and creamy.
- Using a piping bag or spoon, carefully fill each egg white half with the yolk mixture.
- Garnish generously with paprika, chopped olives, chives, parsley, or pimento. Get creative!
- Refrigerate for at least 30 minutes to allow flavors to meld and the eggs to chill before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
22g
Fat
13g
Carbs
2g
