Deviled Eggs
Makes 12
Hard-boiled eggs halved and filled with a creamy mustard-pickle yolk mixture, garnished with paprika.
| prepChoose cooking method: stovetop (12 min rest), Instant Pot (5 min pressure + 5 min release), or oven at 325°F / 163°C for 30 min | ||||
| 12 large eggs | Hard boil eggs (stovetop, Instant Pot, or oven) | Cool in ice bath, peel, halve & remove yolks | Mash yolks with mayo, relish & mustard; season | Pipe filling into whites; garnish with paprika |
| 80 ml mayonnaise (or half mayo and half plain Greek yogurt) | ||||
| 30 g 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) | ||||
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