Description
These My Favorite Deviled Eggs are a delightful treat with a creamy filling made from mayonnaise, dijon mustard, and dill pickle relish. Quick to prepare and bursting with flavor, they’re ideal for parties or as a satisfying snack.
Ingredients
Scale
- 12 large eggs at room temperature
- 1/2 cup mayonnaise
- 2 tbsp finely chopped green onions plus more for garnish
- 2 tbsp dill pickle relish
- 1 1/2 tsp dijon mustard
- 1-2 tsp dill pickle juice
- 1/2 tsp no-salt cajun seasoning
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- a dash of hot sauce
- Paprika for garnish
Instructions
- Boil a large pot of water and gently place the eggs in with a slotted spoon.
- Allow the eggs to boil for 12 minutes, while preparing a large bowl of ice water.
- Remove the eggs from boiling water and place them in ice water.
- Let the eggs cool for at least 15 minutes, then crack the shell gently all around.
- Carefully peel the shell off the eggs; if it sticks, return the egg to the water for 5 more minutes.
- Rinse the peeled eggs under cold water.
- Slice each egg in half lengthwise and remove the yolks into a medium bowl.
- Set the egg white halves on a cutting board or platter.
- Mash the yolks roughly with a fork, then mix in the remaining ingredients until smooth.
- Taste and adjust seasonings as desired.
- Spoon or pipe the filling into the egg white halves.
- Sprinkle with paprika and garnish with green onions if desired.
Notes
Make sure eggs are at room temperature for better peeling.
The filling can be adjusted according to personal taste; feel free to add more mustard or spices.
Nutrition
- Serving Size: 1 egg half
- Calories: 100
- Sugar: 0g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg