Description
This Classic Deviled Eggs recipe offers a creamy, tangy filling made from hard-boiled egg yolks mixed with mayonnaise, mustard, and flavorful pickle juice. Perfect as a traditional appetizer or party snack, these deviled eggs are easy to prepare, garnished with paprika and fresh herbs for an attractive finish.
Ingredients
Eggs
- 10–12 hard-boiled eggs
Filling
- ¼ cup + 2 tablespoons mayonnaise
- ¼–½ teaspoon kosher salt
- Pinch of ground black pepper
- ½ teaspoon Dijon mustard
- 1 teaspoon yellow mustard
- 3–4 teaspoons pickle juice (bread and butter pickle juice recommended)
- ½ teaspoon white vinegar
Optional Toppings
- Paprika
- Dill leaves
- Chives
Instructions
- Prepare Eggs: Peel the hard-boiled eggs and cut each one in half lengthwise. Carefully remove the yolks and place them into a medium mixing bowl, setting the whites aside for filling.
- Make Filling: Add mayonnaise, kosher salt (starting with ¼ teaspoon), black pepper, Dijon mustard, yellow mustard, pickle juice, and white vinegar to the bowl with the yolks. Mix thoroughly with a fork or spoon until smooth. If the mixture is still lumpy, use a hand mixer to blend until creamy.
- Adjust Seasoning: Taste the yolk filling and add more salt, pickle juice, or mayonnaise as needed to achieve the desired flavor and texture.
- Fill Egg Whites: Spoon or pipe the yolk mixture evenly into the hollowed egg whites, filling each half generously.
- Garnish and Serve: Sprinkle the filled eggs with paprika and top them with fresh dill leaves or chives for added flavor and visual appeal before serving.
Notes
- Using bread and butter pickle juice adds a nice sweetness and tang to the filling.
- Adjust the salt and seasonings gradually to avoid over-seasoning.
- You can prepare deviled eggs a day ahead and refrigerate them, but fill the egg whites shortly before serving for best texture.
- Try piping the filling with a star tip for a decorative look.
- Serve chilled for optimal flavor and texture.
