Easy Deviled Eggs recipe that is simple to make, budget-friendly and so filling with mayonnaise, mustard, sweet pickle relish and Creole seasoning for a kick of heat. A classic Easter appetizer that is also great as a quick low-carb lunch, side dish or snacks.
Easter is just around the corner, but I’m pretty sure most of us have been making deviled eggs more often now that most of us are stuck at home. They are simply easy to prepare, flavorful, filling and a good low-carb option for those on a diet.
But these ones here are perhaps the best deviled eggs recipe you’ll ever have as I added my go-t0 Creole seasoning here to take the flavors up a notch.
What are Deviled Eggs?
Not everyone though is on board on why its called “deviled” eggs. But I do know that it makes you a bit “devil-sh” for wanting to eat the whole thing. Well, the term itself goes back to the 1700s as a culinary term used to describe a well-seasoned fried or boiled dish. Those were usually spicy which relates to hell for being hot. Thus, the word devil.
Ingredients for Deviled Eggs
This version is a classic which uses just a handful of ingredients that can easily be found in your grocery stores. Here’s what you’ll be needing to make this wholesome appetizer or snack.
- boiled eggs
- mayonnaise
- sweet pickle relish
- mustard
- creole seasoning
- hot sauce
- salt and pepper
Feel free to adjust the ingredients to suit your heat tolerance. Or add what you feel is needed. Make it your own!
How To Boil Eggs for Deviled Eggs?
- Place eggs in an empty medium-sized pot. Do not overcrowd the pot, eggs should fit comfortably and not be on top of each other.
- Fill the pot with cold water 1-inch above eggs so eggs are covered completely.
- Bring to a rolling boil. Once the water is boiling, cover the pot and remove from heat. Do not lift the lid once covered until it is time to remove the eggs. Let it sit for about 10- 12 minutes. Remove one and do a test to be on the safe side.
How Long are Deviled Eggs Good For?
When making anything eggs, the key is refrigeration. As for deviled eggs, they should be stored in the refrigerator immediately and must be consumed in 2 days. On the other hand, for unrefrigerated deviled eggs, they can be stored at room temperature for a maximum of 2 hours.
If you’re planning to transport these, make sure to keep the eggs chilled or refrigerated before transporting them. Or to be on the safe side, especially when you’re traveling longer than 2 hours on the road, the FoodSafety.Gov recommends placing the deviled eggs in a cooler filled with ice.
Variations on Deviled Eggs
I love all variations of deviled eggs. So if you’re thinking of adding your own signature to this dish, you can check out these ideas as a guide.
- Bacon and jalapenos
- Shredded bacon and cheddar cheese
- Avocado filled Deviled Eggs
- Smoked Salmon
- Ham and cheddar
More Easy Egg Recipes You’ll Love
How To Make Deviled Eggs
Place eggs in a medium saucepan, cover with cold water, then bring to a rolling boil. Once the water is boiling, cover the pot and remove from heat. Do not lift the lid once covered until it is time to remove the eggs. Let it sit for about 10- 12 minutes. Remove one and do a test to be on the safe side. Remove the egg yolks and place in a medium mixing bowl. Add mayonnaise, creole seasoning, hot sauce, salt sweet pickle relish, mustard, and pepper. Whisk ingredients until creamy and smooth.
Spoon egg yolk mixture into a small resealable plastic bag. Cut a small corner from the bottom of the bag; use to pipe filling into egg white halves.
Watch How To Make It
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Easy Deviled Eggs Recipe
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Ingredients
- 6 large hard boiled eggs , peeled
- 3 tablespoons mayonnaise
- ½-1 teaspoon Creole seasoning , adjust to taste
- ½-1 teaspoon hot sauce , adjust to taste
- 1 ½ tablespoons sweet pickle relish
- 1 teaspoon mustard
- salt and pepper , to taste
Instructions
- Place eggs in a medium saucepan, cover with cold water , then bring to a rolling boil.Once the water is boiling, cover the pot and remove from heat. Do not lift lid once covered until it is time to remove the eggs. Let it sit for about 10- 12 minutes. Remove one and do a test to be on the safe side.
- Remove the egg yolks and place in a medium mixing bowl. Add mayonnaise, creole seasoning, hot sauce , salt sweet pickle relish, mustard and pepper. Whisk ingredients until creamy and smooth.
- Spoon egg yolk mixture into small resealable plastic bag. Cut small corner from bottom of bag; use to pipe filling into egg white halves.
Tips & Notes:
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Lily says
This recipe is a keeper! Loved it. Thanks for sharing, Imma!
Imma says
Thank you, . Stay tuned for more amazing recipes.
Natalie Johnson says
Made this today delicious
DAVID WILDENHAIN says
This recipe looks like a keeper. There are no eggs on the shelves here either, but luckily, a friend had stocked up berfore the crisis, and provided me a dozen! Guess what I’ll be making? Thanks Imma, for all you do here. It’s not just the recipes, it’s the way you make us all feel like friends.
Daviv
imma africanbites says
Thank you for the message, David. My tears are about to roll down. Keep safe and be healthy!
Nick Winstone-Cooper says
This recipe looks lovely.
I will try it soon as I can get hold of some eggs which, in the UK, currently appear rarer than toilet rolls!
ImmaculateBites says
Oh my! That’s crazy Nick. I haven’t seen toilet paper in stores for weeks now. We have eggs but in limited quantities -only one per family.
Hope you can get a hold of some soon.
Be Safe and Healthy!