Classic Deviled Eggs with Dijon and Relish

Why You’ll Love This Recipe

• Classic, crowd-pleasing flavor: creamy mayo, tangy Dijon, and a nostalgic hit of sweet relish.
• Brightened with fresh lemon so each bite tastes lively, not heavy.
• Works for every occasion, from picnics to holiday buffets.
• Reliable technique for easy-peel eggs and ultra-smooth filling.

Grocery List

• Produce: 1 lemon, 1 small bunch fresh chives
• Dairy: 12 large eggs
• Pantry: Mayonnaise, Dijon mustard, sweet pickle relish, sweet paprika, kosher salt, black pepper, distilled white vinegar (optional)

Full Ingredients

For boiling the eggs

• 12 large eggs
• Cold water to cover by 1 inch (about 2 quarts/1.9 L)
• 1 tablespoon distilled white vinegar (optional)
• 1 teaspoon kosher salt (optional)
• Ice bath: 4 cups ice + 6 cups cold water

For the filling

• 1/2 cup mayonnaise (about 120 g)
• 2 teaspoons Dijon mustard (about 10 g)
• 2 tablespoons sweet pickle relish, well-drained (about 30 g)
• 2 teaspoons fresh lemon juice (10 ml)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1 to 2 teaspoons warm water, as needed for piping consistency

For garnish

• 1/2 teaspoon sweet paprika, for dusting
• 2 tablespoons finely snipped fresh chives

Step-by-Step Instructions

Step 1: Boil the eggs

Place the eggs in a medium saucepan in a single layer. Add cold water to cover by 1 inch (about 2 quarts). Add the vinegar and salt if using to help with easier peeling. Bring to a full rolling boil (212°F/100°C) over medium-high heat. As soon as the water reaches a robust boil, cover the pot, turn off the heat, and let the eggs stand undisturbed for 12 minutes.

Step 2: Shock in an ice bath

Use a slotted spoon to transfer the eggs to a large bowl filled with 4 cups ice and 6 cups cold water. Let them sit for 10 minutes. The rapid cooling stops the cooking so the yolks stay tender and helps separate the membrane for easier peeling.

Step 3: Peel cleanly

Gently tap each egg on the counter to crack all over, then peel under a thin stream of cool running water, starting at the wider end where the air pocket is. Pat dry with paper towels to remove any moisture from the whites.

Step 4: Halve and collect the yolks

Slice each egg lengthwise with a clean, sharp knife. Carefully pop the yolks into a mixing bowl, nudging with a small spoon if needed. Arrange the whites, cut-side up, on a platter. If not filling immediately, cover the whites and refrigerate while you prepare the yolk mixture.

Step 5: Make the filling

Mash the yolks with a fork until very fine and powdery. Add the mayonnaise, Dijon mustard, drained relish, lemon juice, salt, and black pepper. Mix until smooth and creamy. For an extra-silky texture, press the mixture through a fine mesh sieve or add 1 to 2 teaspoons warm water to loosen to a pipeable consistency. Taste and adjust seasoning with a pinch more salt or lemon if desired.

Step 6: Fill the egg whites

Transfer the filling to a piping bag fitted with a star tip (or use a zip-top bag with a corner snipped) and pipe a generous swirl into each egg white half, about 1 tablespoon per piece. Alternatively, spoon the filling neatly. Wipe any smudges from the platter for a clean presentation.

Step 7: Garnish and serve

Lightly dust with sweet paprika and sprinkle with chives. Chill for 15 minutes to set the filling. Serve cool. Keep refrigerated at or below 40°F (4°C) until ready to serve.

Pro Tips

• Older eggs peel more easily. If your eggs are very fresh, the vinegar-and-salt water plus a thorough ice bath make a big difference.
• Drain relish well so the filling stays thick. If it looks loose, whisk in 1 to 2 teaspoons of mayonnaise or a pinch of instant mashed potato flakes.
• For ultra-smooth filling, press mashed yolks through a fine mesh sieve before mixing in the rest of the ingredients.
• Use a damp paper towel to clean the knife between cuts for pristine egg halves.
• Transport on a tray lined with a paper towel or lettuce leaves to keep eggs from sliding.

Variations

• Smoky Bacon: Fold in 2 tablespoons finely crumbled cooked bacon and swap sweet paprika for smoked paprika.
• Dill Lover’s: Use dill pickle relish and add 1 tablespoon finely chopped fresh dill; garnish with dill fronds instead of chives.
• Spicy Kick: Add 1 teaspoon hot sauce and a pinch (1/8 teaspoon) cayenne to the filling; garnish with extra cayenne.

Storage & Make-Ahead

Boil and peel eggs up to 3 days ahead. Store whites and yolk mixture separately in airtight containers (press plastic wrap directly onto the surface of the filling). Fill and garnish up to 1 day before serving. Refrigerate filled deviled eggs up to 2 days. Do not freeze. For food safety, do not leave at room temperature for more than 2 hours (1 hour if above 90°F/32°C).

Nutrition (per serving)

Approximate per serving (2 halves): 130 calories; 11 g fat (2.5 g saturated); 2 g carbohydrates; 1 g sugar; 7 g protein; 240 mg sodium.