Ingredients
– 12 large eggs for the base that provides protein and structure
– 1/3 cup mayonnaise or a combination of half mayonnaise and half plain Greek yogurt adds creaminess and richness
– 2 tablespoons pickle relish or diced dill pickle brings tang and crunch
– 1 1/2 teaspoons yellow mustard offers depth and a sharp flavor
– Salt and pepper to taste balances the overall seasoning
– Paprika or chives for garnish enhances visual appeal and adds a final touch of flavor
Instructions
1-After cooking: cool the eggs in an ice water bath for at least 5 minutes to make peeling easier.
2-Peel the eggs, cut them in half lengthwise, and gently remove the yolks into a bowl.
3-Mash the yolks with 1/3 cup mayonnaise (or the mayo-Greek yogurt mix), 2 tablespoons pickle relish, 1 1/2 teaspoons yellow mustard, salt, and pepper until smooth, adjusting as needed for the perfect texture.
4-Spoon or pipe the mixture back into the egg white halves for a neat presentation.
5-Garnish with paprika or chives before serving to add a pop of color and flavor.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥑 Add mashed ripe avocado for a creamy variation.
🥓 Incorporate cooked diced bacon for extra flavor.
🌿 Mix in herbs like chives, dill, or basil, or add spices like cayenne or hot sauce for heat.
- Prep Time: 10 minutes
- Cooking and Assembly Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling, Mixing, Piping
- Cuisine: American
- Diet: Gluten-Free, Low-Carb
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 89 kcal
- Sugar: 1 g
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 187 mg