This recipe for deviled eggs has been a go-to for holiday trays, potlucks, and last-minute guests for as long as I can remember. I first learned the basic formula from my grandmother on a humid July afternoon when we were preparing a family picnic. She taught me to watch the yolk texture, to taste for balance between tang and cream, and the tiny flourish of paprika that somehow makes everything feel celebratory. The combination of smooth yolks, creamy mayonnaise, zesty mustard, and bright pickle relish is a timeless match that always disappears fast.

What makes this version special is its simplicity and reliability. Using simple pantry ingredients and a few technique tricks, these turn out silky and stable every time. The filling is creamy but not heavy, with just enough acidity to cut through the richness. Whether you need a make-ahead appetizer for a shower or a quick side for dinner, this preparation fits easily into busy schedules and always feels like something worth sharing.

Ingredients

• Eggs: 12 large eggs. Look for grade A or extra large if you prefer slightly larger yolks. Older eggs often peel more easily than very fresh ones; if you can buy them a week ahead, they become easier to peel.
• Mayonnaise: 1/3 cup. I use a neutral-flavored, high-quality mayonnaise for the creamiest texture. Light mayonnaise can be used but will be thinner; for a tangier option swap half the mayo for plain Greek yogurt.
• Pickle relish: 2 tablespoons. Sweet relish adds a gentle sweetness and texture; use dill relish if you prefer a brighter, tangier note. Alternatively finely dice a dill pickle for more control.
• Dijon mustard: 1 1/2 teaspoons. Dijon gives a touch of heat and complexity. Yellow mustard works in a pinch but alters the flavor profile slightly.
• Salt and pepper: To taste. I recommend starting with 1/4 teaspoon kosher salt and a few grinds of black pepper, then adjust after combining the yolks and dressing.
• Paprika: For garnish. Sweet or smoked paprika both work; smoked adds a warm background note that pairs beautifully with bacon variations.

Instructions

Hard-boil the eggs: Place 12 eggs in a single layer in a saucepan and cover with cold water by about an inch. Add one teaspoon baking soda to the water to improve peelability. Bring to a rolling boil, cover, and remove from heat. Let sit, covered, for 12 minutes. For alternative methods, cook in an Instant Pot on high pressure for 5 minutes with a 5 minute natural release, or bake in a preheated 325°F oven in a muffin tin for 30 minutes. Transfer immediately to an ice water bath to stop cooking and chill for at least 5 minutes. Peel and halve: Crack the shells gently and roll the eggs on the counter to loosen. Peel under running water if needed to ease stubborn bits. Slice each egg lengthwise and carefully lift out the yolks to a medium mixing bowl, keeping the whites intact for filling. Make the filling: Using a fork, break up the yolks and mash them with 1/3 cup mayonnaise, 2 tablespoons pickle relish, and 1 1/2 teaspoons Dijon mustard until smooth. Season with salt and pepper to taste. If you want a silkier texture, press the mixture through a fine mesh sieve or add a small splash more mayonnaise. Taste and adjust acidity with a tiny squeeze of lemon or a dash of vinegar if needed. Assemble the halves: Spoon or pipe the yolk mixture back into the egg white cavities. For a tidy finish, transfer the filling to a piping bag fitted with a star tip, or use a zip-top bag and snip the corner. Garnish with a dusting of paprika and chopped chives right before serving to keep them fresh-looking. Chill and serve: Refrigerate for at least 15 minutes to allow flavors to meld. Store covered in the refrigerator and consume within 2 to 3 days depending on egg freshness. Leftover halves can be mashed for egg salad sandwiches.

Storage Tips

Store finished halves in a single layer in an airtight container lined with paper towel to soak up excess moisture and prevent slipping. If you need to stack, place parchment between layers. Keep refrigerated and consume within 2 to 3 days. If you plan to freeze, separate the yolk filling from the whites; the whites will become rubbery after freezing. Freeze only the yolk filling in an airtight container for up to one month and thaw in the refrigerator before reassembling for serving, though fresh filling is always preferred for texture.

Ingredient Substitutions

For a lighter version, replace half the mayonnaise with plain Greek yogurt at a one-to-one ratio to maintain creaminess while cutting fat. If you do not have pickle relish, substitute finely chopped dill pickles at a 1:1 ratio. Swap Dijon for yellow mustard in the same amount for a milder, tangier flavor. For a dairy-free twist using yogurt is not an option, so keep full mayonnaise. To reduce sodium, rinse chopped pickles under water before adding and adjust salt to taste.

Serving Suggestions

Serve on a simple platter lined with lettuce for an elegant presentation. Pair with crisp vegetables such as radishes and cucumber slices, or alongside grilled meats at a barbecue. These are great as part of a brunch spread with smoked salmon, bagels, and a green salad. Garnish ideas include chopped chives, small sprigs of dill, pickled jalapeño slices for heat, or crumbled bacon for a smoky contrast.

Cultural Background

Stuffed eggs have a long culinary history with variations found across Europe and the Americas. The classic American style evolved from earlier versions that used herbs, anchovies, or meat pastes. The modern creamy filling gained popularity in the 20th century as mayonnaise became a pantry staple, and relish or mustard became common to balance fat with acidity. Every region adapts the seasonings to local tastes, which is part of what makes this dish so versatile.

Seasonal Adaptations

In spring, add fresh herbs like tarragon and chives to brighten the filling. Summer calls for dill pickles and perhaps a smoky paprika. For autumn, mix in finely chopped roasted chestnuts or swap smoked paprika for a pinch of cayenne for warmth. Holiday versions benefit from festive garnishes such as pomegranate arils for color or a sprinkle of truffle salt for a luxurious touch.

Meal Prep Tips

For easy meal prep, hard-boil and peel eggs two days ahead. Store whites and yolks separately in airtight containers. Mix the filling the morning you plan to serve and pipe into whites just before guests arrive. Use portioned containers for single-serving snacks and label with the date. If transporting, store assembled eggs on ice in a cooler to keep them chilled and safe for outdoor events.

These eggs are simple, adaptable, and reliably delicious. Try the variations, make it your own, and enjoy the way a humble tray of stuffed eggs brings people together.