How to Make Deviled Eggs
Conquer the classic potluck and Easter table treat.
Creamy, festive and delicious — deviled eggs are always a favorite. Prepare a plateful for your Easter table or next potluck, and watch them disappear.
1 Cut the Eggs
Cut six hard-boiled eggs in half lengthwise. Scoop out yolks and place them in a small mixing bowl; set whites aside.
2 Mash the Yolks
Mash yolks with a fork until they resemble a sandy texture. Mashing prior to adding the other ingredients helps ensure a smooth filling.
3 Prepare the Filling
Add two-to-three tablespoons mayonnaise, one teaspoon prepared yellow mustard, one-and-a-half tablespoons sweet pickle relish, and a sprinkling of salt and pepper to the six mashed yolks. Mix until well combined and smooth.
4 Fill the Egg Whites
Use two spoons to scoop filling into the cavity of each egg white half. Or use a piping bag to pipe filling for a more elegant look.
Disposable piping bags fitted with a large piping tip work well, but if you don't have any on hand, don’t fret. Cut the bottom corner of a plastic sandwich baggie, fill the baggie with the yolk mixture, seal and pipe through the cut corner.
Place filled eggs on a platter or egg plate.
5 Garnish Eggs
Garnish eggs with a sprinkling of paprika or chopped fresh chives.
Find more Easter Entertaining ideas here »
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