Description
Classic Deviled Eggs are a timeless appetizer featuring creamy, tangy yolk filling nestled inside perfectly cooked egg whites. This recipe combines mayonnaise, mustards, pickle juice, and vinegar for a flavorful, smooth filling finished with a sprinkle of paprika and fresh herbs, making it perfect for parties, potlucks, or snacks.
Ingredients
Scale
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 the Eggs: Peel the hard-boiled eggs and cut them in half lengthwise. Carefully scoop out the yolks and place them in a medium mixing bowl.
- Make the Filling: To the bowl with the yolks, add mayonnaise, kosher salt (start with ¼ teaspoon), black pepper, Dijon mustard, yellow mustard, pickle juice, and white vinegar. Mix well with a fork or spoon until smooth. If the mixture is lumpy, use a hand mixer to achieve a creamier consistency.
- Adjust the Flavor: Taste the filling and adjust the seasoning to your preference, adding more salt, pickle juice, or mayonnaise if desired.
- Assemble the Deviled Eggs: Spoon or pipe the yolk mixture into the hollowed egg whites.
- Garnish and Serve: Sprinkle with paprika and top with dill leaves or chives for added flavor and attractive presentation.
Notes
- Use fresh eggs for easier peeling after boiling.
- Chilling eggs immediately after boiling helps with peeling and texture.
- Adjust pickle juice based on desired tanginess level.
- For a smoother filling, use a hand mixer or food processor.
- Deviled eggs can be made a few hours ahead and refrigerated.
