Classic Deviled Eggs with Relish & Green Onions
Whether you’re hosting Easter brunch, a spring potluck, or a casual backyard hangout, these deviled eggs hit every time.
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Why You’ll Love These Deviled Eggs
Super creamy with a flavorful tang from the relish
Made with everyday ingredients most people already have
Perfect for holidays, snacks, and gatherings
Green onions add freshness and color
Recipe
Serves: 16-24 people (48 deviled egg halves)
Prep Time: 25 minutes
Cook Time: 12-15 minutes (for boiling eggs)
Chill Time: 30 minutes, optional but recommended
Total Time: 40-45 minutes
This yield is ideal for holidays, potlucks, showers, and family gatherings.
Serving size varies — plan for 2–3 halves per person.
Ingredients
2 dozen large eggs, hard-boiled and peeled
¼ cup yellow mustard
⅔ cup mayonnaise
3 tbsp sweet relish
2 tsp salt (adjust to taste)
2 tsp black or white pepper
1 tbsp smoked paprika, plus additional for garnish
green onions, thinly sliced, for garnish
Instructions
1. Boil the Eggs
Bring a large pot of water to a boil. Carefully add the eggs and boil until hard-boiled (about 12–15 minutes). Transfer immediately to an ice bath or cold water and let cool completely.Need a refresher?
I walk through my simple, no-stress method for perfect hard-boiled eggs here → How to Make Perfect Hard-Boiled Eggs
2. Peel
Peel the eggs under cold running water — it helps loosen the shells and keeps things from getting messy.
3. Halve
Slice each egg in half lengthwise.
To remove the yolks cleanly, gently peel the egg white back with your thumbs so the yolk can fall into a bowl. If needed, lightly nudge the back of the egg with your middle finger to help release it. Go slow here to avoid tearing the whites.
Continue until:
All yolks are in one bowl
All egg whites are empty and arranged on a plate or egg tray
4. Make the Filling
Using a fork, mash the yolks directly in the bowl. Lay the fork flat over the yolks and press down until they’re broken into fine crumbles.
Add all remaining filling ingredients at once:
¼ cup yellow mustard
⅔ cup mayonnaise
3 tbsp sweet relish
2 tsp salt (adjust to taste)
2 tsp black or white pepper
Mix well using the same fork until smooth and fully combined.
👉🏾 Taste using a clean fork. Adjust seasoning one addition at a time, tasting in between. There’s no wrong answer here — make it how you like it.
5. Fill & Garnish
Spoon the filling into the egg whites, or use a piping bag if you want a cleaner, more polished look. If you make a mess, no worries — a paper towel cleans it right up.
Finish with:
a light sprinkle of paprika
chopped green onions on top
I’ve tried lots of toppings over the years (bacon, vegan bacon, whatever’s in the fridge), but green onions are my go-to — fresh, pretty, and the perfect bite.
6. Serve
Serve immediately, or chill until ready to serve.
Storage Tips
Unless I’m making these for an event, they honestly don’t last longer than a mealtime in my house.
If you do need to refrigerate them:
Store in an egg container or
Arrange on a large plate
Plate Trick:
Stick a toothpick into the center of each egg half to create height, then loosely cover with plastic wrap or foil. The toothpicks keep the wrap from touching the filling and turning things goopy.
Before You Go…
Now that you’ve got my go-to deviled egg recipe, take it and make it your own. These work just as well for a holiday spread as they do for a quick keto snack or an easy appetizer when you want something familiar and comforting.
If you play around with the toppings or try a different way of filling them, I’d love to see it. Tag me on Instagram so I can cheer you on from afar — and most of all, enjoy every bite.
These are simple, classic, and always worth making.
With Love,
Ambyr