The Best Deviled Eggs
The secret to the best deviled eggs is homemade mayo. This extra creamy deviled egg recipe is smooth, flavorful, and perfect for Easter or entertaining.
Servings: 12 deviled eggs
Equipment
Ingredients
- 6 large eggs
Homemade Mayo:
- 1 egg
- 1/2 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 cup neutral oil
- pinch of salt
Filling:
- Cooked egg yolks
- 2 tablespoons homemade mayo
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon sweet relish
- 1 teaspoon yellow mustard
- Salt and pepepr to taste
Optional Beet Dye:
- 1 beet chopped
- 1 teaspoon vinegar
- Water
Toppings
- Fresh dill for garnish
- Edible flowers for garnish
- A dusting of paprika to taste
Instructions
- Add eggs to a pot and cover with water. Bring to a boil, then steam for 13 minutes. Transfer immediately to an ice bath. Once cooled, peel the eggs.
- Make the homemade mayo by adding the egg, lemon juice, and Dijon mustard to a jar plus a pinch of salt. Pour in the oil and use an immersion blender, starting at the bottom, until thick and creamy.
- Slice eggs in half lengthwise and remove yolks. Add yolks to a food processor along with 2 tablespoons of homemade mayo, garlic powder, onion powder, smoked paprika, sweet relish, yellow mustard plus salt and pepper to taste. Blend until completely smooth.
- (Optional) To dye the egg whites, boil chopped beets in water with vinegar for 10 minutes. Strain and cool the liquid. Add egg whites and soak for 5 minutes, then remove and pat dry.
- Transfer filling to a piping bag with a tip and pipe evenly into egg whites. Garnish with fresh dill and edible flowers. Serve immediately or chill until ready.