Classic Deviled Eggs

A staple for each holiday meal, gathering, or celebration are deviled eggs. This is the perfect recipe for classic, fuss-free deviled eggs.

Deviled eggs made in the South are made with just egg yolks, mustard, sweet pickle relish, and mayonnaise (look for Duke's if you can get it). Mash these ingredients together with a fork until the filling is smooth.  

Pour the filling into the egg white halves, or use a pastry bag to pipe the yolk mixture for a decorative swirled top. Discover how to prepare deviled eggs, then watch as your guests eat them all off the platter. 

This is a recipe for traditional deviled eggs. Nothing fancy or ostentatious. Below is the complete recipe; this is only a summary of the steps involved.  

Step 1: Prepare the eggs. After adding water to a big saucepan, bring it to a boil. A slotted spoon is used to lower the eggs into the boiling water. For 11 minutes and 30 seconds, cook.  

Step 2: Place the eggs in the ice bath. Once the timer goes off, transfer each egg to a bowl with ice and water using a slotted spoon. Give the ice bath a minimum of five minutes of sitting.  

Step 3: Dividing eggs. Use the method of your choice to remove egg shells. We prefer to carefully fracture the egg's shell all over before running water over it to make it easier to remove.  

Step4: Cut eggs in half. Carefully cut each egg in half lengthwise, ensuring the yolk and whites are separated. Place the egg yolks in a basin. 

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