These simply Delicious Deviled Eggs are filled with a creamy center that’s made with mustard, mayonnaise and sweet pickle relish. Simple flavors combine beautifully and result in a spectacular side dish or starter to take to your next potluck party.

Easy Simply Delicious Deviled Eggs Recipe

These deviled eggs are made with simple ingredients with a delicious result. You can enjoy them as an appetizer or a side dish year-round. How to make Simply Delicious Deviled Eggs. (Scroll down for full printable recipe.)

Eggs- Place the eggs in a single layer, in a medium sized pot. Allow 1 inch water over the tops of the eggs.
Boil – Bring the water to a boil and then lower the heat to medium. Simmer gently for around 12 minutes. Remove from the stove and allow to sit covered for 5 minutes.
Drain and Cool – Drain the hot water from the pot and fill with cold water. Allow the eggs to sit until they’re cool enough to handle.
Filling – In a small mixing bowl mix together the sweet relish, mayonnaise, mustard, sugar, dill, salt and pepper.
Scoop Yolks – Peel the eggs and slice each in half. Using a teaspoon scoop the yolks into the bowl with the dressing.
Combine – Using a fork mash two whole eggs and all of the egg yolks into the dressing mixture. Stir well. This will leave 20 shells to fill. Before filling, taste and adjust the salt, pepper and sweetness of the filling.
Assemble – Using a teaspoon fill the shells evenly and sprinkle each with paprika and chopped parsley or dill.
Chill for 2 hours prior to serving.

How to Make the BEST Simply Delicious Deviled Eggs Recipe

These deviled eggs are made with simple ingredients with a delicious result.

Ingredients you’ll need to make Delicious Deviled Eggs: 12 large eggs, real mayonnaise, sweet pickle relish, yellow mustard, sugar, dried dill or 1/2 tsp fresh dill, salt and black pepper to taste, paprika and chopped parsley or fresh dill for garnishing.
Kitchen tools you’ll need: Large saucepan, measuring cups and spoons, medium bowl, sharp knife and cutting board.
You can use Miracle Whip or mayonnaise in this recipe. If you choose Miracle Whip you may want to omit the sugar as it’s sweeter than mayo.
You can use sweet pickle relish or dill pickle relish in this recipe if you prefer a more savory deviled egg flavor use dill pickle relish.
You can use large eggs or extra large eggs for this recipe. When using extra large eggs you may need slightly more mayonnaise and mustard.
Store Deviled Eggs in an airtight container chilled in the refrigerator for up to 4 days.

More Easy Egg Recipes to Make

Other eggcellent egg dishes you may like to try for the family from sandwiches and sliders to twice baked and

Mayonnaise free Avocado Egg Salad.
Make sliders with my Deviled Egg Salad
Bacon Dill Deviled Eggs for the bacon fans at your table.
These Baked French Eggs are a fan favorite!
Twice Baked Potatoes with Spinach Bacon and Eggs for brunch.
Breakfast Egg Muffins are a delicious option for meal prep and make ahead meals.
Shrimp Remoulade Deviled Eggs from Southern Living.

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Simply Delicious Deviled Eggs

Prep Time15

Cook Time12

Chill Time2

Total Time27

Course: Appetizer, Side Dish

Cuisine: American, Southern

Keyword: easy-deviled-eggs, simply-delicious-deviled-eggs

Servings: 20 servings

Calories: 56kcal

Author: Melissa Sperka

Ingredients

12 large eggs
1/3 cup real mayonnaise
2 Tbsp sweet pickle relish
2 tsp yellow mustard
2 tsp sugar
1/8 tsp dried dill or 1/2 tsp fresh dill chopped
salt and black pepper to taste
paprika
chopped parsley or fresh dill

Instructions

Place the eggs in a single layer in a medium sized pot. Allow 1 inch water over the tops of the eggs.
Bring the water to a boil and then lower the heat to medium. Simmer gently for around 12 minutes. Remove from the stove and allow to sit covered for 5 minutes.
Drain the hot water from the pot and fill with cold water. Allow the eggs to sit until they’re cool enough to handle.
While the eggs are boiling in a small mixing bowl, mix together the sweet relish, mayonnaise, mustard, sugar, dill, salt and pepper.
Peel the eggs and slice each in half. Using a teaspoon scoop the yolks into the bowl with the dressing.
Using a fork mash two whole eggs and all of the egg yolks into the dressing mixture. Stir well. This will leave 20 shells to fill. Before filling, taste and adjust the salt, pepper and sweetness of the filling.
Using a teaspoon fill the shells evenly and sprinkle each with paprika and chopped parsley or dill.
Chill for 2 hours prior to serving.

Notes

Using cold salted water decreases the chances of the shells breaking while the eggs are boiling. If a shell breaks anyway, I usually choose that one to chop and add to the filling, keeping the best shells for presentation.
When cooking the eggs, use a pot big enough so that the eggs can cook in a single layer. If you stack the eggs in a smaller pot, they won’t cook evenly.

Nutrition

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Delicious Deviled Eggs