Maybe it’s the midwest in me, but I love a deviled egg. Those Missouri roots are planted deep and deviled eggs made their way on every gathering table. Graduations — check, 4th of July — check, birthdays, confirmation parties, anniversaries — check, check, check. There was a staple recipe that my mom made and it consisted of mayo, yellow mustard, relish, salt, and pepper. The best creamy dreamy deviled eggs have those same basic ingredients with a little variation. Read on to see.
How to Make The Best Deviled Eggs
First off, the best deviled eggs start with a good boiled egg. I’ve made boiled eggs the same way since my mom taught me when I moved out to California. I remember the day I was on the phone with her getting the directions for hard boiled eggs. I’ve made them the same way every since. If I shorten the time, I pay for it by having a hard time getting the shells off.
It’s a simple time combo: Boil for 5 minutes, wait for 10, ice water until cool.
If you shorten the boil time, you’ll get soft-boiled eggs. If that’s what you’re looking for, then there’s a not-so-secret tip.
Once you have the best hard boiled egg ever, you need a good filling. Straight up mayo based filling with the yolks will give you a stiffer filling, but I like the creamy version, so I cut the mayo with a little greek yogurt. I swap the traditional yellow mustard for dijon and go between sweet and dill relish, whatever I have on hand. Then it’s just salt and pepper if you like it.
The topping — when I was younger, deviled eggs got a slice of olive with a pimento in the middle. I will sometimes sprinkle paprika on the top, but sometimes, like in this recipe, it’s just chives from my garden. It’s a seasonal thing.
I hope you try these! Let me know what you think in the comments.
Print
The Best Creamy Dreamy Deviled Eggs
- Total Time: 35 minutes
- Yield: 6 servings 1x
Ingredients
6 large eggs
2 tablespoons mayo
2 tablespoons whole milk greek yogurt
1 tablespoon dill or sweet relish
1 teaspoon dijon mustard
1/4 teaspoon kosher salt
chopped fresh chives, minced
Instructions
Carefully place the eggs in a medium saucepan and fill with cold water until the eggs are covered. Cover the pot. Bring the water and eggs to a boil and boil for 5 minutes. Turn off heat and let the eggs sit in the water for another 10 minutes, covered. After the 10 minute rest, remove the eggs and place in a bowl of ice water for them to cool. Peel, cut in half, and remove the yolk. Place the halved egg whites on a plate.
In a small mixing bowl, add the egg yolks, and all of the remaining ingredients, except the chives. Mix well and either spoon into the egg white shells or use a piping bag to pipe the egg yolk filling into the egg white shells.
Garnish with fresh chives.
- Prep Time: 20
- Cook Time: 15