No Easter party or brunch would be complete with these creamy little devils! They're a Southern staple. But you don’t need a special occasion to make deviled eggs. Just because is good enough!
Honestly right in front of the deviled egg platter is where you’ll find me posted up at any get together. It’s just a fact!
Rich, velvety yolk filling and tangy relish brine stuffed in protein-packed nests. They’re festive and pretty.
One quick note, I recommend making a couple extra hardboiled eggs because inevitably some whites will rip and others will just be impossible to peel.
Looking for a variation? Mix it up with this deviled egg recipe: Sriracha Deviled Eggs
GLUTEN-FREE, DAIRY-FREE CLASSIC DEVILED EGGS
- 1 dozen hardboiled eggs
- 1/2 cup mayonnaise
- 2 1/2 - 3 tsp Dijon mustard
- Dash of white vinegar, to taste
- Salt & pepper, to taste
- Cayenne pepper, to taste
- Sweet paprika for garnish
- Make hardboiled eggs.
- Peel the eggs then pat dry.
- Cut the eggs in half lengthwise. Carefully remove yolks, transferring them to a small food processor. If you don’t have a processor, transfer the yolks to a small mixing bowl.
- Place egg whites on a serving dish.
- Add mayonnaise, mustard, and vinegar to processor or mixing bowl then pulse or whisk until desired consistency is reached.
- Season with salt, pepper and cayenne.
- Fold in relish.
- Adjust seasoning to taste.
- Using a teaspoon or small pastry bag (a small ziplock with the corner cut off works great too), fill each egg white with yolk mixture.
- Garnish with paprika then serve.
Note: If you decided to top these with brown sugar bacon, I like to add a sprinkle of fresh dill to each egg as well.