Classic Deviled Eggs (Printable Recipe)
Creamy, tangy deviled eggs with mayo, mustard and a secret pickle juice twist - perfect for any gathering or party.
# Ingredients You'll Need:
→ Eggs
01 -
10–12 hard-boiled eggs
→ Filling
02 -
1/4 cup + 2 tablespoons mayonnaise
03 -
1/4 – 1/2 teaspoon kosher salt
04 -
Pinch of ground black pepper
05 -
1/2 teaspoon dijon mustard
06 -
1 teaspoon yellow mustard
07 -
3–4 teaspoons bread and butter pickle juice
08 -
1/2 teaspoon white vinegar
→ Toppings
09 -
Paprika
10 -
Dill leaves
11 -
Chives
# Steps to Follow:
01 -
Peel the hard-boiled eggs and slice each in half lengthwise.
02 -
Scoop out the yolks using a small spoon and place them in a medium mixing bowl. Add mayonnaise, 1/4 teaspoon kosher salt, ground black pepper, dijon mustard, yellow mustard, and white vinegar. Mix until smooth. Use a hand mixer if necessary.
03 -
Taste the mixture and adjust seasoning if needed. Add more kosher salt, mayonnaise, or pickle juice to your preference.
04 -
Spoon the mixture evenly into the halved egg whites.
05 -
Garnish with dill leaves or chives and a sprinkle of paprika.
06 -
Serve immediately or store in the refrigerator until ready to eat.
# Extra Tips:
01 -
These can be prepared the night before serving. Store in an airtight container in the refrigerator.
02 -
Leftovers can be stored in an airtight container for up to 2 days.
03 -
Check out a Whole30/Paleo version if needed.