These Deluxe Deviled Eggs Are Always A Crowd-Pleaser!
Home » COOK » Recipes » Recipes By Course » Appetizers & Starters »
Deviled Eggs are a classic appetizer that is easy to make and tastes delicious. Make a platter full to put on the buffet for parties and gatherings, or serve a couple as a starter before your Easter dinner. This recipe uses sweet pickle relish, horseradish, yellow mustard, and mayo and is always a crowd-pleaser!
I’ve got a collection of Easter Recipes for you to try out – right-click and open them in a new tab to read next.
Affiliate Disclosure
We have included affiliate links to products and services related to the topic of this post.
This post contains affiliate links, and we will be compensated if you purchase after clicking on those links.
As an Amazon Associate, I earn from qualifying purchases.
Read Our Full Disclosure and Privacy Policy
Deviled Eggs
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved. Images are for illustrative purposes.
I love deviled eggs, and they’re so simple to make. The recipe at its most basic is hard-boiled egg yolks mashed with mayo and mustard then spooned back into the half-egg white shells. Or if you want to be a bit fancier, piped in.
These deluxe deviled eggs have a few extra ingredients added to the filling and are perfect for Easter – serve as an appetizer before the main meal, or place on a buffet table.
You might want to make a few extras, as people are sure to grab a few extras, they’re just THAT good!
Deviled eggs or devilled eggs, also known as stuffed eggs, Russian eggs, or dressed eggs, are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard.
Wikipedia
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online. The complete list of ingredients with measurements is found in the recipe card.
- Large Eggs – they will need to be hard-boiled for use in this recipe.
- Mayonnaise
- Sweet Pickle Relish
- Prepared Horseradish
- Yellow Mustard
- Paprika – for garnish
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Eggs
One of the hero ingredients in this dish is eggs, so here are some more recipes using the same:
- Zucchini + Egg Hash
- Iceberg Lettuce Wedge Salad with Bacon & Blue Cheese Dressing
- Authentic Greek-Cypriot Avgolemono – Egg Lemon Soup
More Appetizer Recipes
Looking for more appetizer inspo? Check these recipes out next:
- Feta Cucumber Cups Appetizer for Summer Parties
- Cantonese Spring Rolls with Pork & Shrimp
- Cheese-Stuffed Taco Meatballs Party Appetizer
How Do I Make Deviled Eggs?
Just check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
Deviled Eggs
Deviled Eggs are a classic appetizer that is easy to make and taste delicious.
Ingredients
- 12 large eggs
- ½ cup Mayonnaise
- ¼ onion, finely chopped
- 1½ Tbsp sweet pickle relish
- 1 Tbsp prepared horseradish
- 1 Tbsp yellow mustard
- Salt & pepper to taste
- Paprika, for garnish
- Dill sprigs, for garnish
Instructions
- Boil eggs for 14 minutes (until hard-boiled).
- Meanwhile, prepare an ice-water bath by placing ice cubes into a bowl of water.
- When the eggs have finished their boiling time, transfer with a slotted spoon to the ice bath.
- Leave to cool completely before peeling and slicing in half lengthways.
- Scoop out the egg yolks into a large bowl and mash with a fork.
- Add the remaining ingredients and mix until well incorporated.
- Spoon or pipe the egg yolk mixture into the egg whites.
- Sprinkle with paprika and garnish with a tiny sprig of dill. Enjoy!
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 139Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 190mgSodium: 189mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 7g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
You’ve made the appetizer, but what about the rest of the courses?
Here are additional recipes to make a full meal!
- Main Dish: Kleftiko – Greek Slow Cooked Lamb + Potatoes
- Side Dish: Cypriot Village Salad
- Beverage: Frozen Watermelon Slush Mocktail (or Spike It With Booze!)
- Dessert: Paris on Ice Greek Cypriot Gelatin Dessert
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!