Wicked Deviled Eggs

Jamie Tarence


When I was younger, Deviled Eggs always showed up at church potlucks or family reunions, and I wasn’t a huge fan. But times have changed. Deviled Eggs have made a comeback and are actually a “trending” appetizer at many popular eateries.

But you don’t have to go out to get yummy Deviled Eggs; you can make them in your own kitchen. This recipe is easy, delicious, and perfect to put out on the appetizer table at your next party. My secret ingredient is Wickles relish, which is sweetly spicy and almost addictive!

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☆☆☆☆☆ 0 votes

25 Min
15 Min
Stove Top


  • 10
    large eggs, boiled and peeled
  • 1/4 c
    mayo (i use bama light)
  • 1 1/2 Tbsp
    wickles relish
  • 1 1/4 tsp
    dijon mustard
  • 1 1/4 tsp
    fresh lemon juice
  • 1 1/4 tsp
    worcestershire sauce
  • 1/2 tsp
    kosher salt
  • 1/2 tsp
    ground black pepper
  • ·
    paprika to garnish

How to Make Wicked Deviled Eggs


  1. Place eggs in pan; cover eggs completely with water.
  2. Put lid on pan and bring to boil; immediately remove from heat.
  3. Let covered pan sit for 17 minutes.
  4. When timer goes off, immediately pour off hot water.
  5. Fill pan with cold water and a little ice to stop the cooking process.
  6. Tap each egg on a hard surface until cracked all over.
  7. Gently roll the eggs on a hard surface to loosen the shell.
  8. Hold egg under cold running water while removing shell (this makes it easier).
  9. Slice eggs in half lengthwise; gently squeeze whites to "pop out" yolks into a bowl.
  10. Add mayo, Dijon mustard, relish, Worcestershire, lemon juice, salt & pepper; mash gently with fork until combined.
  11. Fill the egg halves with filling, then sprinkle with paprika.
  12. Arrange Wicked Deviled Eggs on an egg plate.
  13. Chill 2-3 hours if possible before serving.

Printable Recipe Card

About Wicked Deviled Eggs

Course/Dish: Other Appetizers
Main Ingredient: Eggs
Regional Style: Southern
Other Tags: Quick & Easy Healthy

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