Simple Deviled Eggs Without Relish Recipe

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by Maggie Turansky

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Do you want to make the perfect party hors d’oeuvre and only find recipes for deviled eggs that contain pickle relish? Well, you’re in luck because I’ve developed a recipe for deviled eggs without relish and it is incredibly easy and equally delicious!

This recipe uses very few ingredients and the ones it does call for are likely already in your refrigerator. They don’t take long at all to whip up (honestly, the longest part of this recipe is peeling the eggs) and they are the perfect appetiser for any dinner party.

Though my go-to hors d’oeuvres for parties usually include Georgian staples like pkhali or badrijani nigvzit or even my artichoke bruschetta, deviled eggs make an excellent, more widely known dish, as well!

Deviled Eggs
Deviled Eggs

How to Make Deviled Eggs without Relish

The first step is to boil your eggs. I recommend doing this a bit differently than what is generally considered to be the accepted method. And by that, I mean to boil the water before adding the eggs!

The reason I say to do this is that it makes them astronomically easier to peel once the eggs once they are cooked.

Key ingredients for this deviled eggs recipe
Key ingredients for this deviled eggs recipe

So bring a large pot of water to a rolling boil and gently add your eggs. I recommend using a slotted spoon or a spider to lower the eggs into the pot to avoid dropping them into the boiling water and cracking their shells. While the eggs are cooking, fill a large bowl with ice water to transfer the eggs to once they’re done.

Boil your eggs for about 11 minutes. Once the eggs are cooked, remove them from the pot and transfer them immediately to your bowl of ice water in order to halt the cooking.

Cooling the eggs in ice water
Cooling the eggs in ice water

Allow the eggs to cool down completely in the ice water — this will only take a few minutes — before removing them and peeling them.

Once you’ve peeled your eggs, slice each one in half from pole to pole and gently remove the yolk with a spoon. Add the yolks to a small bowl.

Removing the yolks from the eggs
Removing the yolks from the eggs

Using a fork, break up the eggs yolks until they are smooth with no lumps. Then, add a bit of mayonnaise, a spoonful of dijon mustard, some smoked paprika, a few dashes of hot sauce (this can be omitted if you’re very sensitive to heat) and a generous amount of salt and pepper to taste. Whisk all of this together until the mixture is thick, creamy and well-combined.

Then, transfer the egg yolk mixture to a piping bag fitted with an open star tip. I find that it is much cleaner and easier to fill the deviled eggs using a piping bag, so that is why I recommend you use one, as well.

Deviled eggs mixture
Deviled eggs mixture

If you don’t have a piping bag or tips, you can simply transfer the mixture to a zip-top bag and cut a small hole in the corner. This is a decent make-shift piping bag!

Carefully pipe the egg mixture into your egg white halves. Be careful not to overfill – you can always go back in and refill some of the earlier eggs, however, you really don’t want to run out of filling before you’ve been able to fill all of the egg halves.

Go ahead and get creative with how you want to fill the eggs – I personally like how they look when I spiral the filling.

Piping the mixture into the egg white
Piping the mixture into the egg white

Once the egg halves are filled, arrange them on your serving tray and very lightly dust with a bit more paprika. If you want them to look extra pretty, finely chop some chives and sprinkle them over the eggs, too.

Now, all you need to do is serve them to your friends and family and watch them get almost instantly devoured!

Deviled Eggs Without Relish

Deviled Eggs Without Relish

If you're looking for a great appetiser, then these classic deviled eggs are a fantastic choice. Using just a handful of ingredients and coming together in minutes, these are sure to quickly become a favourite.
4.9 from 13 votes
Servings 12
Prep Time 10 minutes
Cooling Time 10 minutes
Total Time 30 minutes


  • 6 eggs
  • 75 g ( cup) mayonnaise
  • 1 tsp Dijon mustard
  • ¼ tsp smoked paprika plus more for garnish
  • 4-5 dashes hot sauce (see notes)
  • Chives finely chopped for garnish


  • Fill a medium saucepan with water and bring to a boil over medium heat. Gently lower your eggs into the water (use a slotted spoon to prevent cracking, if needed), cover and cook for 11 minutes.
  • Once the eggs are cooked, immediately transfer them into an ice water bath to halt the cooking. Allow them to cool for a few minutes in the water before peeling.
    Cooling the eggs in ice water
  • Slice the peeled eggs lengthwise and scoop the yolks into a bowl. Break them up with a fork so that there are no lumps.
    Removing the yolks from the eggs
  • Add the mayonnaise, mustard, paprika and hot sauce and whisk to combine. Season with salt and pepper to taste.
    Deviled eggs mixture
  • Transfer the mixture to a piping bag fitted with a star tip (or simply cut a small corner from a zip-top bag if you don't have a piping bag) and fill each egg half with the filling.
    Piping the mixture into the egg white
  • Sprinkle the eggs with chives and a bit more paprika. Serve immediately or refrigerate until ready to serve.
    Deviled Eggs Without Relish



I like Cholula, but any kind of hot sauce will do well here. If you don’t like any kind of heat, feel free to omit.


Calories: 74kcal | Carbohydrates: 0.2g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 84mg | Sodium: 76mg | Potassium: 33mg | Fiber: 0.03g | Sugar: 0.1g | Vitamin A: 144IU | Vitamin C: 0.002mg | Calcium: 13mg | Iron: 0.4mg

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

Tried this recipe or have questions?Click here to leave a comment!

And that is how to make easy and tasty deviled eggs. This recipe, though quick and simple, looks very impressive and tastes delicious. These are sure to be a hit at your next get-together!

Are you after a great recipe for deviled eggs? Have any questions? Let me know in the comments!

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Maggie is the creator behind No Frills Kitchen. She is a world traveller, home cook and recipe developer who loves to experiment with new cuisines and techniques at every chance she gets. No stranger to improvising and making do with the equipment and ingredients she has available, she is passionate about sharing her knowledge with others. Read More


  1. I just made this recipe and I’m pretty sure they’re the best deviled eggs I’ve ever had. Thanks for the recipe. I *hate* sweet deviled eggs and/or potatoe salad.

4.93 from 13 votes (13 ratings without comment)

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