Made these tonight for a party tomorrow and gave a sample to my husband. He LOVED them! I tasted the filling too, and this recipe is really delicious made as it is written. I wouldn’t change a thing! However, I had a problem getting my eggs to peel easily using your method. Maybe they sat too long in the ice bath? Anyway, I made another half dozen and peeled them using a similar method taught to me by my husband’s grandmother: After bringing to a boil, instead of 12 minute wait time, I increased it to 15 and immediately ran them under cold water; then, gently crack and roll each egg to loosen the shell, peeling under running water as needed. This works for me. Thank you for a great recipe that I will use from now on!

Thank you, Stacy! Glad you enjoyed the recipe!

In reply to Danielle.

I’ve made deviled eggs for years! But I still look up the recipe bc I can’t remember the minutes 🙂 I found your recipe! It was simple, perfect eggs and deelicious ?

Sorry that the eggs didn’t turn out well for you, Teresa. I’ve never had any issues with the eggs not being cooked through. If you make them again, you could try letting them boil for an extra minute or two or let them sit for several more minutes in the warm water. You could also try adding some salt or baking soda to the water to see if that makes them easier to peel. I hope that helps!

Green olives sound fantastic, Rosemary! I’ll have to give that a try!

Hi! Danielle, When I make deviled eggs I do not use relish. I sometime use green olives finely chopped. I also use horseradish sauce to give it a bit of a kick. Then I add the mayo with the rest of the ingredients like little salt and pepper. Then I use a hand mixer and mix it all. They come out really creamy and so good and I never tell anybody the recipe . Thank you, Danielle
PS. My oldest Daughter’s name is Danielle

Thank you, Judy! Dill would be a great addition to these deviled eggs!