Entree: United States – Southern United States – Deviled Eggs (Hard-boiled eggs halved and filled with a seasoned mashed yolk mixture of mayonnaise and mustard)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 10 min

Additional 40 min

Total 1 hr 15 min

Ingredients

- 12 large eggs, approx. 24 oz (680 g) total
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 ml) Dijon or yellow mustard
- 1 tsp (5 ml) white vinegar or apple cider vinegar
- 1 tbsp (15 ml) sweet pickle relish, optional
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (0.6 g) freshly ground black pepper
- 1 tbsp (6 g) finely chopped chives or green onion
- 1/2 tsp (1 g) paprika for garnish, plus extra if desired

Instructions

1. Place the eggs in a single layer in a saucepan and cover with cold water by 1 inch (2.5 cm). Bring to a rolling boil over high heat, then cover, remove from heat, and let sit 10 minutes for fully set yolks.
2. Drain and transfer eggs to an ice bath to cool for at least 10 minutes; peel the eggs and dry them.
3. Slice each egg in half lengthwise and carefully remove yolks to a medium bowl; place the whites on a serving platter.
4. Mash the yolks with a fork, then mix in the mayonnaise, mustard, vinegar, sweet pickle relish if using, salt, and pepper until smooth. Stir in chopped chives.
5. Spoon or pipe the yolk mixture back into the egg white halves, dividing evenly.
6. Sprinkle with paprika, chill for 20–30 minutes if time allows, and serve cold or at cool room temperature.