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Classic Deviled Eggs

Classic Deviled Eggs, straight from our kitchen and ideal for parties of any size. We add an extra pop of umami with a dash of Worcestershire sauce that deepens the taste of these flavor bombs. 

Category Appetizer, Instant Pot
Cuisine American
Keyword Deviled Eggs, eggs
Prep Time 10 minutes
Cook Time 10 minutes
Servings 24 Deviled Eggs
Author Mean Green Chef


  • 12 large eggs hard-boiled in the Instant Pot
  • 2 Tablespoons (30ml) minced celery (about a 2 inch of a rib of celery) 
  • 2 Tablespoons (30ml) minced shallot (about a 1/4 of a shallot depending on size)
  • 1 Tablespoon (15ml) mustard (yellow, Dijon or spicy brown)
  • 1 1/2 teaspoons Worcestershire sauce (adds a pop of umami)
  • 1/4 cup (45ml) mayonnaise, or sour cream
  • 1/2 teaspoon prepared horseradish or to taste
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon hot sauce or to taste
  • 1 Tablespoon vinegar (white wine or apple cider)
  • 2-3 Tablespoons sweet pickle relish
  • Kosher Sea Salt to taste
  • Freshly cracked black pepper to taste


  1. Cut hard-boiled eggs in half lengthwise, toss yolks into a bowl and arrange whites on a serving platter.

  2. Add the 2-inch chunk of celery, and shallot to a food processor. Pulse twice to get a coarse chop.

  3. Toss in the egg yolks, mustard, Worcestershire sauce, mayo, horseradish, smoked paprika, hot sauce, vinegar, and pickle relish.

  4. Pulse the food processor until the yolks become silky and airy.

  5. Taste. Season with Kosher sea salt and fresh cracked black pepper. 

  6. Taste again, season until you are happy with the flavor.

  7. Fill a piping or quart size Ziploc bag with the yolk mixture. If you’re using a Ziploc, snip a small corner of the plastic to allow piping.

  8. Pipe in all the yolk mixture into the hollowed out egg whites. Top with sliced green olives and a sprinkle of smoked paprika. Or with any combination of toppings you desire. 

  9. Wrap tightly with plastic wrap and chill overnight or for at least 2 hours. 

Recipe Notes

  • You can make and store them up to 2 days in advance, wrap with plastic wrap.