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classic deviled eggs

Classic Deviled Eggs

Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Servings 20 halves


  • 10 large eggs
  • 1/3 cup mayonnaise
  • 2 tbsp dill relish
  • 2 tbsp dijon mustard
  • 1-2 pinches salt
  • paprika for garnish


  • In a large pot cover eggs with COLD water. Bring to a boil and boil for 5 minutes.
  • Remove from heat and let sit 3 more minutes.
  • Pour out hot water from pot and run eggs under cold water for 1-3 minutes, until cool enough to handle.
  • Peel eggs one at a time and set aside on a plate or towel.
  • Using a sharp knife, cut in half.
  • Using your fingers, remove yolks gently so you don't break the egg white and put yolks into a medium sized mixing bowl.
  • Once all the yolks are in the bowl, mash with a fork into as small of pieces as possible.
  • Add in mayonnaise, relish, and dijon mustard. Mix thoroughly.
  • Using either a plastic bag or cake decorating kit, fill with yolk mixture and squeeze into the holes of the eggs, overfilling.
  • Sprinkle with paprika for garnish. Refrigerate until ready to serve.