Sandra This classic Joanna Gaines Deviled Eggs recipe is a backyard staple as well as being effortlessly crowd-pleasing. Mashing the yolks with sweet pickle relish adds a crunchy tang, which along with the smooth mayonnaise creates a creamy, nostalgic filling that is so perfect for a summer picnic.
Joanna Gaines Deviled Eggs Recipe Ingredients
- 12 large eggs
- 1/3 cup mayonnaise (or 50/50 mix with Greek yogurt)
- 2 Tablespoons pickle relish (sweet or dill)
- 1 1/2 teaspoons Dijon mustard (or yellow mustard)
- Salt and freshly ground black pepper (to taste)
- Paprika (for garnish)
- Fresh chives (optional, for garnish)
How To Make Joanna Gaines Deviled Eggs Recipe
- Boil the eggs: Place the eggs in a large saucepan and cover them completely with cold water by about an inch. Bring the water to a rolling boil over high heat.
- Rest and cook: As soon as the water boils, remove the pan from the heat and cover it with a tight-fitting lid. Let the eggs sit in the hot water for exactly 12 minutes. (See notes for Instant Pot or Oven methods).
- Shock cool: While the eggs sit, prepare a large bowl filled with ice and water. After 12 minutes, transfer the eggs immediately to the ice bath. Let them cool completely for at least 10 minutes to stop the cooking and make peeling easier.
- Peel and slice: Gently crack the shells all over and peel the eggs under cool running water. Slice each egg in half lengthwise.
- Make the filling: Carefully pop the yellow yolks out into a medium bowl. Place the empty whites on a serving platter. Mash the yolks with a fork until they are crumbly and fine.
- Mix and mash: Add the mayonnaise, pickle relish, and Dijon mustard to the yolks. Stir and mash vigorously until the mixture is smooth and creamy. Season to taste with salt and pepper.
- Fill the whites: Spoon the yolk mixture generously back into the hollow of each egg white. For a fancier look, transfer the filling to a piping bag (or ziplock bag with the corner snipped) and pipe it in.
- Garnish: Sprinkle the tops lightly with paprika and fresh chopped chives just before serving.
Recipe Tips!
- The Soda Secret: Add 1 teaspoon of baking soda to the boiling water! This raises the pH level of the water, which helps the egg white separate from the shell membrane, making peeling infinitely easier.
- Relish Choice: Joanna often uses sweet pickle relish for that classic Southern sweetness, but if you prefer a savory bite, diced dill pickles work beautifully too!
- Yolk Mash: Don’t leave the yolks chunky! Mash them before adding the mayo to get the smoothest possible filling. If you want it ultra-silky, push the yolks through a fine-mesh sieve.
- Make Ahead: You can boil the eggs up to 2 days in advance. Keep them in their shells in the fridge. Peel and assemble on the day of serving for the freshest taste.
What To Serve With Joanna Gaines Deviled Eggs Recipe?
This Joanna Gaines Deviled Eggs Recipe is the queen of the appetizer table! It is the perfect starter for a BBQ feast featuring Pulled Pork Sandwiches or Grilled Corn on the Cob. For a lighter brunch, serve them alongside a crisp Cucumber Salad or a fresh Fruit Platter! If you have leftovers (rare!), mash them up between two slices of white bread for the ultimate Egg Salad Sandwich.
How To Store Joanna Gaines Deviled Eggs Recipe
- Refrigerate: Store the assembled eggs in an airtight container in the refrigerator for up to 2 days. Ideally, consume them within 24 hours for the best texture.
- Storage Hack: If taking them to a party, place a damp paper towel over the eggs inside the container to keep the yolk filling from drying out and forming a crust.
- Freeze: Do not freeze deviled eggs! The whites will become rubbery and watery, and the mayo-based filling will separate.
Joanna Gaines Deviled Eggs Recipe Nutrition Facts
- Calories: 89 kcal
- Fat: 6g
- Carbohydrates: 2g
- Protein: 6g
Nutrition information is estimated per egg half.
FAQs
Yes! Swapping half the mayo for plain Greek yogurt lightens the filling and adds a nice tang, though it will be slightly less rich than full-fat mayo.
Add a pinch of cayenne pepper into the yolk mixture, or top each egg with a slice of pickled jalapeño or a dash of hot sauce!
That means you overcooked the eggs! The sulfur in the white reacted with the iron in the yolk. Stick to the 12-minute rest method to keep them bright yellow.
Try More Recipes:
- Joanna Gaines Eggs Benedict Casserole Recipe
- Joanna Gaines Crepe Recipe
- Joanna Gaines Chocolate Cake Recipe
Joanna Gaines Deviled Eggs Recipe
Description
Classic Southern-style deviled eggs with a creamy, tangy yolk filling. The pickle relish adds a sweet crunch that makes these impossible to stop eating.
Ingredients
Instructions
- Boil water; add baking soda.
- Add eggs; remove from heat and cover for 12 mins.
- Shock eggs in ice water; peel and slice.
- Mash yolks with mayo, relish, and mustard.
- Spoon filling into whites.
- Sprinkle with paprika and serve.
Notes
- Baking soda in the water makes peeling easy.
- Use an ice bath to stop the cooking instantly.
- Pipe the filling for a beautiful presentation.
