Classic Deviled Eggs

24 deviled eggs

I love serving these at parties. It’s a hearty appetizer with a retro flare. My favorite ingredient is the minced onions. They’re so mild that you almost don’t know they’re there, but they add such a pleasant crunch!


  • 12 large or extra large eggs
  • 3 tablespoons minced yellow onion (1/2 of a small onion)
  • 3 tablespoons Vegenaise or gluten-free mayonnaise
  • 3 tablespoons dill relish, drained (I love McClure's DIll and Garlic Relish- chop it first)
  • 1 tablespoon yellow mustard
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • chopped pimientos, for garnish
  • chopped chives, for garnish


Place the eggs in a single layer in a large saucepan. Fill with enough water until there is 1 inch of water above the eggs. Bring to a boil over medium-high heat (this takes quite a few minutes). Once the water is up to a boil, turn down heat to medium low and simmer, uncovered, for 10 minutes. Then, carefully pour the hot water out and fill with cold water. Remove each egg and place in a large bowl filled with water and ice.

Take each egg out of the ice water and then gently roll between your hand and the counter to crack the shell (like rolling a lemon). Then, peel off the shell. (If you are having trouble, place the egg back in the ice water for a couple seconds and try again) Repeat until all eggs are peeled.

Slice each egg lengthwise. Remove the yolks and place in a small bowl. Set whites aside. Add onion, Vegenaise, relish, mustard, sugar, salt, and pepper to the yolks. Mix together until very smooth. Use a small spoon to fill the egg whites with the egg yolk mixture. Top with pimientos and chives. Refrigerate for at least 30 minutes before serving. Serve cold.

These can be made up to 2 days in advance. Keep covered in the fridge and garnish right before serving.

Lauren Marie’s Tips:
Egg shells are one of the worst things for your garbage disposal! Here’s what I do: I put a large bowl over my sink drain and when I peel the eggs under running water, the egg shells sink to the bottom of the bowl. When I’m done, I just drain the water and throw the egg shells away (or keep them for your compost pile).

Cooking time: 10 minutes.

Recipe by Lauren Marie ( Photo by Angela and Anna Sackett.