Classic Creamy Deviled Eggs with Sweet Relish & Paprika
The quintessential American picnic appetizer featuring velvety whipped yolks, tangy Dijon, sweet pickle relish, and a dusting of smoked paprika.
- Foolproof steaming method ensures egg shells slide off effortlessly without tearing the whites.
- Piped yolk filling is whipped extra-smooth with mayonnaise and Dijon mustard for melt-in-your-mouth texture.
- Can be made up to 24 hours in advance and assembled right before guests arrive.
My mother made these deviled eggs for every single summer gathering we ever hosted in Sacramento. Over the years, we tested boiling versus steaming, hot water vs cold water starts, and fresh versus older eggs.
The winning method? Lowering cold eggs into boiling water (or steaming in a basket for 13 minutes) and plunging immediately into an ice water bath. The thermal shock causes the whites to shrink slightly inside the shell, making peeling completely painless.
Classic Creamy Deviled Eggs with Sweet Relish & Paprika
No summer cookout, holiday brunch, or Sunday potluck is complete without a chilled platter of classic deviled eggs. Our time-tested recipe guarantees easy-peel hard-boiled eggs every single time, with an ultra-silky yolk filling that hits the perfect harmony of tangy mustard, creamy mayonnaise, and a pinch of cayenne pepper.
Ingredients
- 6 large eggs (preferably 1-2 weeks old)
- 3 tbsp quality mayonnaise (Duke's or Hellmann's)
- 1 tsp Dijon mustard
- 1 tsp sweet pickle relish (or dill relish for less sweetness)
- 1/2 tsp apple cider vinegar
- Pinch of cayenne pepper or hot sauce
- 1/4 tsp kosher salt & freshly ground black pepper
- Smoked Spanish paprika & fresh snipped chives for garnish
Directions
Steam or Boil Eggs
Bring 1 inch of water to a rolling boil in a saucepan with a steamer basket. Gently lower in the cold eggs. Cover tightly and steam on medium-high for 13 minutes.
Ice Water Plunge & Peel
Transfer eggs immediately to a large bowl of ice water. Let chill for 10 minutes. Gently tap egg all over on counter and peel under cold running water.
Whip Creamy Yolk Filling
Slice eggs in half lengthwise. Pop yolks into a bowl. Mash thoroughly with a fork until powdery. Add mayonnaise, Dijon, relish, vinegar, salt, pepper, and cayenne. Whip with a small whisk until completely smooth.
Pipe and Garnish
Transfer yolk filling to a piping bag fitted with a star tip (or a zip-top bag with the corner snipped). Pipe filling generously into egg white wells. Dust with smoked paprika and chives.
💡 CHEF'S PRO TIPS
- Use an electric hand mixer on low speed for 1 minute if you want the yolk filling restaurant-level silky and fluffy.
- If traveling to a potluck, transport the egg whites on a tray covered in wrap, and keep the filling in the piping bag to fill on-site.
Nutrition Facts
Per ServingCommunity Reviews & Ratings
1 cooks have shared their thoughts on this recipe
The steam method changed my life! Not a single torn egg white. Everyone devoured them at our 4th of July picnic.