Best Ever Deviled Eggs

A secret ingredient makes these the best ever deviled eggs!

best ever deviled eggs

Deviled eggs are a Southern staple that often make their appearance at Easter or at picnics or potluck dinners. Even non-egg fans often enjoy the flavor of a well-made deviled egg.

Deviled eggs needn’t be boring. These certainly aren’t. Wickles relish takes these over the top by adding a flavor punch that ordinary relish can’t match.

Wickles relish is the best relish ever~tangy, spicy & sweet all wrapped up in one flavor package. My best ever Deviled eggspantry is never without a jar of this relish or a jar of Wickles pickles. They are fab and make everything taste a few notches better!

Deviled eggs are super easy to make, and boiling the eggs a day ahead can make them even easier to peel the next day. The eggs can be fully prepared and kept in the fridge, covered loosely with cling wrap, until ready to serve.

TIP: I always cook more eggs than I need, as some often “perish” during preparation:-)  Some might crack open during cooking or tear during peeling, so I cook about 10 in hopes of getting 8 pretty ones in the end.

Best Ever Deviled Eggs

These deviled eggs are too yummy to serve only at Easter!

25 min

15 min

40 min

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Ingredients

  • 8 large eggs, boiled and peeled*
  • 1/4 cup mayo
  • 1 1/2 TB Wickles relish
  • 1 tsp yellow mustard
  • salt & pepper to taste
  • paprika to garnish

Instructions

  • Place eggs in pan; cover eggs completely with water.
  • Put lid on pan and bring to boil; immediately remove from heat.
  • Let covered pan sit for 17 minutes.
  • When timer goes off, immediately pour off hot water.
  • Fill pan with cold water and a little ice to stop the cooking process.
  • Tap each egg on a hard surface until cracked all over.
  • Gently roll the eggs on a hard surface to loosen the shell.
  • Hold egg under cold running water while removing shell (this makes it easier).
  • Slice eggs in half, and put yolks in small bowl. (TIP: If you gently squeeze the sliced egg, the yolk will often pop right out. This is much easier than scraping the yolk out with a spoon).
  • Add mayo, mustard, relish, salt & pepper; mash gently with fork until combined.
  • Fill the egg halves with filling, then sprinkle with paprika.
  • Chill until ready to serve.
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