Classic Deviled Eggs (Printable Version)
Creamy egg halves filled with a tangy yolk mixture featuring a secret pickle juice ingredient, perfect for any gathering.
# Ingredients:
01 -
10–12 hard-boiled eggs
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1/4 cup + 2 tablespoons mayonnaise
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1/4 – 1/2 teaspoon kosher salt
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Pinch of ground black pepper
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1/2 teaspoon Dijon mustard
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1 teaspoon yellow mustard
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3–4 teaspoons pickle juice (bread and butter pickle juice recommended)
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1/2 teaspoon white vinegar
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Paprika, dill leaves, or chives for garnish
# Steps:
01 -
Peel hard-boiled eggs and slice them in half lengthwise.
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Scoop out the yolks using a small spoon and place them in a medium mixing bowl. Add mayonnaise, 1/4 teaspoon kosher salt, pepper, Dijon mustard, yellow mustard, and white vinegar. Stir the mixture until smooth. Use a hand mixer if necessary.
03 -
Taste the filling mixture and adjust seasoning by adding more kosher salt, mayonnaise, or pickle juice if desired.
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Fill the halved egg whites with the prepared yolk mixture.
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Garnish with dill leaves or chives and sprinkle with paprika before serving.
# Notes:
01 -
Make Ahead: Can be prepared the night before serving. Store in an airtight container in the refrigerator.
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Storage: Leftovers can be kept in an airtight container in the refrigerator for up to 2 days.
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For Whole30/Paleo diets: See the recipe for Whole30 Deviled Eggs as an alternative.