Description
They say you can’t improve upon perfection, but I did exactly that with my daddy’s recipe!
Ingredients
Scale
- 6 large eggs
- 1/4 C mayonnaise
- 2 1/2 tbsp sweet pickle relish, to taste
- 2 tbsp salted butter, room temperature
- 1 tsp yellow mustard
- 1 tsp dijon mustard
- 1 tsp sugar
- 1/2 tsp paprika, for garnish
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp kosher salt, to taste
Instructions
- Begin by hard boiling your eggs: add them to a medium saucepan, followed by just enough cold water to cover them by an inch or two. Place the pot on the stove and turn the heat to high. Bring the eggs to a rolling boil, and once they’re at a rolling boil cover the pot tightly with a lid and remove the pan from heat. Set the eggs aside – do NOT lift the lid! – for 11 minutes.
- After 11 minutes transfer the eggs to an ice bath or bowl of cool water. As soon as they’re cool enough to handle comfortably go ahead and peel them, then slice them in half lengthwise.
- Scoop the yolks out of each egg half, into a bowl. Use a fork or small whisk to break the yolks up. Next, add the butter and mix it into the yolks until distributed throughout.
- Once the butter has been completely incorporated into the yolks, go ahead and add the remaining filling ingredients: the mayo, mustards, relish, salt, sugar, onion powder, and garlic powder. Stir with a fork until well combined. Taste and adjust sugar or salt as needed.
- Use a piping bag or small spoon to fill the egg whites with the yolk mixture, then dust the eggs with paprika. Chill in the refrigerator for at least two hours before serving. Dassit!
Notes
- Make the filling in your food processor or blender for even easier deviled eggs! Bonus: it’ll be fluffier, too!
- Prep Time: 15
- Cook Time: 15
