Perfect Wicked Deviled Eggs
Deviled Eggs are the perfect quintessentially Southern recipe, and these “Wicked Deviled Eggs” have been a family-favorite of ours for years! It is perfect for tailgates, holiday gatherings, potlucks, or “just because!” I hope you love this deviled egg recipe as much as we have!
Deviled Eggs Are A Southern Tradition:
When I was younger, deviled eggs were part of every church potluck or family reunion. I was never a big fan, but today I absolutely love them! They have made a comeback and are actually a “trending” appetizer at many popular eateries. This recipe gives you gourmet deviled eggs right in your own kitchen! Like any classic recipe, the first step is making perfectly hard boiled eggs.
The Easiest Way To Boil Eggs:
- Place eggs in a saucepan; fill with water to cover eggs (about 1 inch)
- Place your lid on the pan.
- Bring the water to a boil over high heat. When the water boils, remove the pan from heat.
- Set a timer for 16 minutes.
- When the timer rings, remove the lid from the pan.
- Pour hot water off eggs; immediately fill the pan with cold water (to stop eggs from cooking further.)
- Leave the on shells until ready to peel/eat. Store in fridge in shells for up to a week.
- TIP: Make a few extra eggs to allow for breaking or mangling them during peeling!
Why Do I Call These Wicked Deviled Eggs?
The secret that I use to make these deviled eggs “wickedly delicious” is Wickles relish. Since my first taste of Wickles pickles and relish, my fridge is never without a jar of both. Wickles pickles/relish are sweetly spicy and almost addictive. They add so much flavor to these deviled eggs and to anything else you would normally season with pickle relish.
What Ingredients Are In This Recipe?
- 10 large eggs, boiled and peeled
- 1/4 cup mayonnaise (I use Bama light)
- 1 1/2 TB Wickles relish
- 1 1/4 tsp Dijon mustard
- 1 1/4 tsp fresh lemon juice
- 1 1/4 tsp Worcestershire sauce
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- paprika to garnish
How Do I Make This Delicious Appetizer?
Start by tapping each egg on a hard surface until it is cracked all over. Gently roll them on a hard surface to loosen the shell, and hold the egg under cold water while you remove the shell. Slice your eggs in half lengthwise and gently squeeze the egg whites to “pop out” the yolks into a bowl . To your egg yolks, add in mayo, mustard, lemon juice, Worcestershire, salt, and pepper. Mash this egg yolk mixture with a fork until it is all combined. Using a spoon or a piping bag, fill the egg whites with the deviled egg filling. Sprinkle with paprika and chill for 2-3 hours before serving! You can also top these deviled eggs with bacon crumbles, chives, or parsley!
How Do You Serve Deviled Eggs?
The best way to serve this dish is on an egg plate. If you plan on serving deviled eggs often and want them to “stay put” on the serving piece, an egg plate is perfect. Mine is white and super inexpensive. There are also myriad options for egg plates that have a cover for easy transport.
Is This Recipe Dairy-Free?
Yes, they are! While they are obviously not egg-free, these deviled eggs are good for a lot of different diets. Not only is this recipe dairy-free, but it is gluten-free as well. If you have some friends or family with special diet needs, this is a good appetizer option!
Are Deviled Eggs Healthy?
Deviled eggs can be a healthy appetizer option for those who eat high protein, lower carb diets. If you want to reduce the fat in deviled eggs, use a reduced-fat mayo (I use Bama light) or plain Greek yogurt.
Will Deviled Eggs Keep Overnight?
Yes they will! Just make sure to store them correctly if saving them for the next day (an airtight container in the refrigerator!) While one night is ok for this dish, make sure not to keep it for several days before eating, it doesn’t take a long time for eggs to go bad!
If you will be making these, I’d love to hear what you think, what you like, or what you don’t like. Please leave comments below. I try to reply as quickly as possible!
Watch Me Make This Dish In One Or Both Videos Below:
The clip below is a short & sweet Instagram video of me making deviled eggs.
The video below is a longer, more detailed version of making deviled eggs.
As always, thank you so much for stopping by. Wishing you a joyful, blessed, and savvy day!!!
Wicked Deviled Eggs
These deviled eggs are too yummy to serve only at Easter!
Ingredients
- 10 large eggs, boiled and peeled*
- 1/4 cup mayo (I use Bama light)
- 1 1/2 TB Wickles relish
- 1 1/4 tsp Dijon mustard
- 1 1/4 tsp fresh lemon juice
- 1 1/4 tsp Worcestershire sauce
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- paprika to garnish
Instructions
- Place eggs in pan; cover eggs completely with water.
- Put lid on pan.
- Bring to boil.
- Once boiling, immediately remove from heat.
- Let covered pan sit for 15 minutes.
- When timer goes off, immediately pour off hot water.
- Fill pan with cold water and a little ice to stop the cooking process.
- Tap each egg on a hard surface until cracked all over.
- Gently roll the eggs on a hard surface to loosen the shell.
- Hold egg under cold running water while removing shell (this makes it easier).
- Slice eggs in half lengthwise; gently squeeze whites to "pop out" yolks into a bowl.
- Add mayo, dijon mustard, relish, Worcestershire, lemon juice, salt & pepper.
- Mash gently with fork until combined.
- Fill the egg halves with filling, then sprinkle with paprika.
- Arrange deviled eggs on an egg plate.
- Chill 2-3 hours if possible before serving.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 23Sodium 203mgCarbohydrates 6gSugar 5g
I love smoked paprika~and yes to bacon as well!!!
I like to use smoked paprika as it does add flavor or crispy bacon bits on the top.