Easy Deviled Eggs
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.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
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.
- 3
Spoon egg yolk mixture into small resealable plastic bag. Cut small corner from bottom of bag; use to pipe filling into egg white halves.