Go Back
–+ servings
Mama’s Deviled Eggs pinterest

Mama's Deviled Eggs

A timeless classic appetizer featuring perfectly cooked eggs filled with a creamy, tangy mixture that balances savory flavors. These deviled eggs are perfect for any occasion from Easter brunch to summer picnics or holiday parties.
No ratings yet
Print Pin
Course: Appetizer
Cuisine: American, Southern
Keyword: Deviled Eggs, Classic Appetizer, Party Food, Easter Recipe, Low Carb
Prep Time: 15 minutes
Cook Time: 12 minutes
Chilling Time: 30 minutes
Total Time: 57 minutes
Servings: 24 egg halves
Calories: 68kcal

Equipment

  • Large saucepan
  • Mixing Bowl
  • Piping Bag with Star Tip (optional)

Ingredients

  • 12 large eggs preferably at least 1 week old for easier peeling
  • 1/2 cup mayonnaise Duke's or Hellmann's recommended
  • 2 tbsp yellow mustard
  • 1 tbsp sweet pickle relish
  • 1 tsp apple cider vinegar
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp paprika plus more for garnish
  • 1 tbsp finely minced fresh chives optional

Instructions

  • Place eggs in a single layer in a large saucepan and cover with cold water by 1 inch. Bring water to a rolling boil over high heat, then immediately remove from heat, cover, and let stand for exactly 12 minutes.
  • Transfer eggs to an ice bath and let cool for 15 minutes. This rapid cooling creates a slight separation between the shell and egg, making peeling easier.
  • Gently tap each egg on a hard surface and roll it to create cracks all over, then peel under a thin stream of cold water for the cleanest removal.
  • Cut the peeled eggs in half lengthwise. Carefully remove the yolks and place them in a medium bowl. Arrange the whites on a serving platter or deviled egg tray.
  • Using a fork, mash the yolks until they reach a fine, powdery consistency to ensure your filling will be silky smooth rather than lumpy.
  • Add mayonnaise, mustard, pickle relish, vinegar, salt, pepper, and paprika to the mashed yolks. Mix until completely smooth and creamy.
  • Spoon or pipe the filling into the egg white halves. For a professional presentation, use a piping bag fitted with a star tip.
  • Sprinkle with additional paprika and garnish with minced chives if desired. Refrigerate until ready to serve.

Notes

For best results, use eggs that are 7-10 days old as they peel more easily than very fresh eggs.
Store prepared egg white halves and filling separately in airtight containers in the refrigerator for up to 2 days. Fill just before serving for maximum freshness.
For a healthier alternative, replace half the mayonnaise with Greek yogurt for a tangier, lighter version.
Deviled eggs should never remain at room temperature for more than 2 hours (or 1 hour in temperatures above 90°F) for food safety.

Nutrition

Calories: 68kcal | Carbohydrates: 0.5g | Protein: 3.5g | Fat: 5.8g | Saturated Fat: 1.5g | Cholesterol: 94mg | Sodium: 77mg | Potassium: 32mg | Sugar: 0.5g | Vitamin A: 148IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 0.4mg
Tried this recipe?FOLLOW ME @TastyDailyMeals and PIN this recipe