Deviled Eggs Recipe
Classic deviled eggs with a creamy, tangy filling made from mustard, mayo, and pickle juice. A timeless, crowd-pleasing appetizer perfect for holidays, potlucks, or any gathering.
Ingredients
Base
- 10 large eggs fresh but slightly older eggs peel easier
- 0.25 cup mayonnaise + 2 tablespoons
- 0.5 teaspoon Dijon mustard
- 1 teaspoon yellow mustard
- 4 teaspoon pickle juice preferably from bread and butter pickles
- 0.5 teaspoon white vinegar
- 0.5 teaspoon kosher salt
- 1 pinch black pepper
Toppings
- to taste paprika
- to taste fresh dill or chives
Instructions
- Hard-Boil the EggsPlace your eggs in a medium saucepan and cover them with cold water by at least an inch. Bring to a rolling boil, then cover, reduce to low, and simmer for 10 minutes. Transfer to an ice bath to cool for 5–10 minutes.
- Peel and HalvePeel eggs under running water if needed. Slice each egg lengthwise and gently pop yolks into a mixing bowl. Set whites aside on a tray.
- Make the FillingMash yolks with a fork. Add mayo, Dijon and yellow mustard, pickle juice, vinegar, salt, and pepper. Mix until smooth. Use a hand mixer or food processor for extra creaminess. Adjust to taste.
- Fill the Egg WhitesSpoon or pipe the yolk mixture into egg whites. For a neater look, use a piping or zip-top bag with the corner snipped.
- Garnish and ServeSprinkle with paprika and fresh dill or chives. Serve chilled on a platter.
Notes
- Use older eggs for easier peeling.
- Cool completely before peeling in an ice bath.
- Mash yolks thoroughly for a smooth filling — a food processor helps.
- Pipe filling for a polished presentation.
- Garnish just before serving for best visual impact.
Nutrition
Calories: 55kcalCarbohydrates: 0.3gProtein: 3.2gFat: 4.4gSaturated Fat: 1gCholesterol: 94.2mgSodium: 95.8mgSugar: 0.1g
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