Classic creamy deviled eggs made with mayo, mustard, and relish perfect for parties, brunches, or holidays.

Scale

12 large eggs

1/3 cup mayonnaise , or half mayo and half plain Greek yogurt

2 Tablespoons pickle relish , or diced dill pickle

1 1/2 teaspoons dijon mustard , or yellow mustard

Salt and freshly ground black pepper , to taste

Paprika for garnish

Cook Mode Prevent your screen from going dark

Hard boil eggs using stovetop, Instant Pot, or oven method.

Cool eggs in ice water bath and peel.

Slice eggs in half, remove yolks, and mash in a bowl.

Mix yolks with mayo, relish, mustard, salt, and pepper until creamy.

Spoon or pipe filling into egg whites.

Garnish with paprika before serving.

Store in fridge 2–3 days. Best served chilled. Avoid freezing as texture changes.