Description
This Classic Deviled Eggs Recipe features simple, fresh ingredients and is quick to prepare, making it a perfect appetizer for any occasion. The creamy yolk mixture, enhanced with mayo, sour cream, pickle relish, and mustard, is spooned into perfectly halved egg whites and garnished with smoked paprika and green onions for a delightful bite.
Ingredients
Eggs
- 12 large eggs, hard boiled
Filling
- 1/4 cup mayonnaise
- 3 tbsp sour cream
- 2 tbsp pickle relish
- 1 1/2 tsp yellow mustard, prepared
- Salt and pepper, to taste
Garnish
- 1/2 tsp smoked paprika (or regular paprika)
- 2 tbsp green onions, diced
Instructions
- Prepare the eggs: Cut the hard boiled eggs in half lengthwise and carefully remove the yolks, placing them into a medium bowl. Arrange the empty egg whites on a serving platter and set aside.
- Make the filling: To the bowl with egg yolks, add mayonnaise, sour cream, pickle relish, prepared yellow mustard, salt, and pepper. Use a fork to mash and mix the ingredients together until you achieve a smooth, creamy consistency.
- Fill the egg whites: Spoon the creamy yolk mixture into the hollowed-out egg whites evenly.
- Garnish and serve: Sprinkle the filled eggs with smoked paprika and diced green onions for an extra pop of flavor and color. Serve chilled and enjoy!
Notes
- You can prepare the filling up to a day in advance and keep it refrigerated. However, fill the egg whites just before serving for the best texture and freshness.
- Smoked paprika adds a nice smoky flavor, but regular paprika works well too.
- Adjust salt and pepper to your taste preferences.
- Leftover deviled eggs should be stored in the refrigerator and consumed within 1-2 days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
