Ingredients
Method
- Boil 12 large eggs for 10-12 minutes in a saucepan covered with an inch of cold water. Drain and rinse under cold water until cool.
- Peel the cooled eggs, slice each in half lengthwise, and gently scoop out the yolks into a medium bowl.
- Mash the egg yolks until smooth. Add 1/4 cup mayonnaise, 3 tablespoons sweet relish, 1 tablespoon yellow mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper, and optional Tabasco sauce. Mix until well combined and creamy.
- Spoon or pipe the yolk mixture back into the empty egg white halves, creating a generous mound.
- Garnish the deviled eggs by sprinkling with paprika and optionally topping each with a small sweet gherkin pickle slice.
- Arrange the deviled eggs on a serving platter and chill for at least 15 minutes before serving.
Notes
- Ensure eggs are at room temperature for easier peeling.
- For an extra smooth filling, push the yolk mixture through a fine-mesh sieve.
- For food safety, deviled eggs should be refrigerated and consumed within 2 days.
- Use a piping bag with a star tip for a professional-looking fill. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For an extra smooth filling, push the yolk mixture through a fine-mesh sieve.
- For food safety, deviled eggs should be refrigerated and consumed within 2 days.
- Use a piping bag with a star tip for a professional-looking fill. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.