Name: Deviled Eggs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: 6 large eggs ($0.83*); ¼ cup mayonnaise ($0.23**); ¾ tsp Dijon mustard ($0.02); ¼ tsp Tony Chachere’s seasoning ($0.05***); 1 Tbsp dill relish ($0.08)

Deviled Eggs

This easy Deviled Eggs recipe is perfect for parties, potlucks and holidays. They’re guaranteed to disappear fast!

25 min total 10 min prep 15 min cook 6 129 cal

Instructions

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1 Add the cold eggs to a saucepot. Add enough water to the pot to cover the eggs by one inch.
2 Place a lid on the pot and bring the water up to a boil over high heat. Once the water reaches a full rolling boil, turn the heat off and leave the pot on the burner (with the lid on) for about 12 minutes.
3 After 12 minutes, transfer the eggs to a bowl of ice water and chill the eggs for about 5 minutes.
4 Next, peel the eggs then slice them in half. Pop the yolks out of the white and place them in a bowl. Add the mayonnaise, Dijon mustard, seasoning salt, and dill relish and mash everything together to combine.
5 Spoon the seasoned yolk mixture back into the whites or place the mixture in a sandwich or freezer bag, snip off one corner of the bag, and pipe the filling into the egg whites.
6 Garnish the deviled eggs with your favorite toppings like paprika, chopped bacon, or sliced green onions. Serve and enjoy!