Pasture Threads logoPasture ThreadsBuilding a life we love.

Side Dishes

Deviled Eggs

These are the simple small-batch deviled eggs I make with mayonnaise, yellow mustard, sweet relish, and a sprinkle of smoked paprika. Four whole eggs make eight filled halves—just enough for a small serving tray.

About 35 minutes8 deviled egg halves (4 whole eggs)Jump to Recipe
Eight finished deviled egg halves sprinkled with smoked paprika on a white tray in the Pasture Threads kitchen.

Boil and Rest the Eggs

Place 4 large eggs in a saucepan and cover with water. Bring to a rolling boil and boil for 10 minutes. Remove the pan from the heat and let the eggs sit in the same hot water for about 15 minutes. This hot-water resting method works well for the farm-fresh eggs I use in this recipe.

Brown eggs boiling in a saucepan of water on the gas stove.
Boil for 10 minutes, then remove from the heat and rest in the same hot water for about 15 minutes.

Peel the Eggs

Drain the water, gently crack the eggs, and peel them.

Peeling the brown shell from a cooked egg over a paper towel.
Gently crack and peel after the hot-water rest.

Separate the Yolks

Slice each egg in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Arrange the egg white halves on a serving tray.

Removing an egg yolk from a halved egg white into a white mixing bowl.
Set the whites on the tray and gather the yolks in a bowl.

Add the Filling Ingredients

Add 2 tablespoons mayonnaise, 1 teaspoon yellow mustard, and 2 teaspoons sweet pickle relish to the yolks.

Cooked egg yolks with mayonnaise, yellow mustard, and sweet pickle relish in a white bowl.
Mayonnaise, yellow mustard, and sweet relish added to the yolks.

Mash and Mix

Mash with a fork until the yolks are broken down, then stir until creamy and well combined. Mash the yolks thoroughly before mixing for a smoother filling.

Using a fork to mash egg yolks with mayonnaise, mustard, and relish.
Break down the yolks thoroughly with a fork.
Creamy deviled egg filling in a white bowl with a pink spatula.
The filling stirred until creamy and combined.

Pipe the Filling

Spoon the filling into a zip-top bag and snip off one bottom corner. Pipe the filling evenly into all 8 egg white halves. A zip-top bag works well as a simple piping bag.

Piping deviled egg filling from a zip-top bag into egg white halves on a serving tray.
A snipped corner makes the zip-top bag a simple piping bag.

Finish and Store

Lightly sprinkle with smoked paprika. Serve immediately or refrigerate until ready to serve. If desired, refrigerate the finished eggs for 20–30 minutes before serving. Store covered in the refrigerator for up to 2 days for best quality, and do not leave at room temperature for more than 2 hours.

The finished tray of eight small-batch deviled egg halves garnished with smoked paprika.
Finished with a light sprinkle of smoked paprika.

Printable Recipe Card

Deviled Eggs

A simple small-batch deviled egg recipe made with mayonnaise, yellow mustard, sweet pickle relish, and smoked paprika.

Prep: 10 minutes • Cook: 10 minutes • Rest: 15 minutes • Total: About 35 minutes

Ingredients

  • 4 large eggs
  • 2 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • 2 teaspoons sweet pickle relish
  • Smoked paprika, for garnish

Yield: 8 deviled egg halves (4 whole eggs)

Instructions

  1. 1Place the eggs in a saucepan and cover with water. Bring to a rolling boil and boil for 10 minutes.
  2. 2Remove the pan from the heat and let the eggs sit in the same hot water for about 15 minutes.
  3. 3Drain the water, gently crack the eggs, and peel them.
  4. 4Slice each egg in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Arrange the egg white halves on a serving tray.
  5. 5Add mayonnaise, yellow mustard, and sweet relish to the yolks. Mash with a fork until the yolks are broken down, then stir until creamy and well combined.
  6. 6Spoon the filling into a zip-top bag and snip off one bottom corner. Pipe the filling evenly into all 8 egg white halves.
  7. 7Lightly sprinkle with smoked paprika. Serve immediately or refrigerate until ready to serve.

Tips

  • Mash the yolks thoroughly before mixing for a smoother filling.
  • A zip-top bag works well as a simple piping bag.
  • Refrigerate finished eggs for 20–30 minutes before serving if desired.
  • This hot-water resting method works well for the farm-fresh eggs used in this recipe.

Storage

  • Store covered in the refrigerator for up to 2 days for best quality.
  • Do not leave at room temperature for more than 2 hours.

Related Recipes