The Best-Ever Holiday Deviled Eggs
My Famous Family-Favorite Deviled Eggs
Let me just say it: nobody makes deviled eggs like I do. And I will stand by that statement forever.
These aren't just any deviled eggs. These are the deviled eggs that my entire family looks forward to every holiday season. The ones that mysteriously disappear from the appetizer table before everyone has even finished making their plates. The ones that have people asking, "Did you make your eggs this year?"
I don't typically measure anything when I make these. A little mayo here, a squeeze of mustard there, a generous spoonful of sweet relish, and a little ranch magic. It's all about tasting as you go until they're absolutely perfect.
But for the sake of sharing my little holiday secret, here are some loose measurements to get you started!
Ingredients
For approximately 24 deviled egg halves
12 large eggs
About ½ cup mayonnaise, give or take
1–2 tablespoons yellow mustard
2–3 tablespoons sweet relish
1–2 tablespoons ranch dressing
A generous pinch of salt, to taste
Paprika, for sprinkling on top
Disclaimer: These measurements are more of a suggestion than a strict rule. I measure with my heart, and you should too!
Instructions
1. Boil those eggs
Place your eggs in a saucepan and cover with water. Bring to a boil, then cover, remove from the heat, and let sit for about 12 minutes. Transfer the eggs to an ice bath and let them cool completely before peeling.
2. Get those yolks ready
Peel your eggs, slice each one in half lengthwise, and gently pop the yolks into a mixing bowl. Arrange the egg whites on your serving platter. I make these so frequently I have a deviled egg carrier that I will link below for traveling and serving if you would like!
3. Make the magic happen
Mash the yolks until they're nice and smooth. Add your mayonnaise, mustard, sweet relish, ranch dressing, and salt.
Start with the suggested measurements, but don't be afraid to add a little more of whatever your heart desires. I like mine creamy, tangy, and just the right amount of sweet.
Mix everything together until smooth and taste as you go. This is the most important step because, obviously, you need to make sure they're perfect for you. Quality control, right?
4. Fill those egg whites
I am obessesed with everything looking perfect for my deviled eggs so I use an accent decorator to fill mine, which I will link below. But by no means is this necessary!! They do not need to look perfect, spooning the yolk mixture back into the egg white halves will work perfectly fine and still look amazing and most importantly taste AMAZING!
5. The finishing touch
Sprinkle a little paprika over the top of each egg. It adds that classic deviled egg look and makes them extra pretty for the holiday table.
6. Chill and serve
Pop them in the refrigerator until you're ready to serve. These are best served nice and chilled!
My Little Deviled Egg Secrets
Don't skimp on the relish. That sweet, tangy flavor is part of what makes these so special.
Ranch is the secret ingredient. It gives the filling that extra creamy, flavorful little something.
Taste as you go. The measurements are loose for a reason. Make them exactly how you love them.
Make them with love. Or at least make enough so your family doesn't fight over the last one.
A Holiday Tradition I Look Forward to Every Year
Every holiday season, these deviled eggs make their way onto our family table, and honestly, it wouldn't feel like the holidays without them.
They're one of those recipes that are simple, nostalgic, and made with a whole lot of love!
Happy holidays, and may your egg platter always be empty!
My favorites for making deviled eggs:
Accent Decorator (this is the one I use, but any would work!): https://link.amazon/B07OaJP6l
Deviled Egg Carrier: https://link.amazon/B07OaJP6l
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