Description
A classic Deviled Eggs recipe featuring a creamy, tangy filling made with mayonnaise, pickle juice, mustard, and spices, topped with paprika and fresh herbs for a delicious appetizer or snack.
Ingredients
Scale
Eggs
- 10–12 hard-boiled eggs
Filling
- 6 tablespoons mayonnaise
- 3–4 teaspoons bread & butter pickle juice
- 1 teaspoon yellow mustard
- ½ teaspoon white vinegar
- ½ teaspoon Dijon mustard
- ¼ teaspoon kosher salt (plus extra for seasoning)
- Pinch ground black pepper
Toppings (Optional)
- Paprika, for garnish
- Fresh dill, chopped, for garnish
- Fresh chives, sliced, for garnish
Instructions
- Prep Eggs: Peel the hard-boiled eggs and cut each one in half lengthwise carefully to keep the whites intact.
- Scoop + Mix: Gently remove the yolks using a small spoon and place them into a medium bowl. Add the mayonnaise, pickle juice, yellow mustard, white vinegar, Dijon mustard, kosher salt, and ground black pepper to the bowl. Stir until the mixture is smooth and creamy. If needed, use a hand mixer to get an even smoother texture.
- Taste + Adjust: Taste the filling and adjust seasoning by adding more kosher salt, mayonnaise, or pickle juice according to your preference to achieve the desired flavor balance.
- Fill Eggs: Use a spoon to fill each egg white half with the creamy yolk mixture, distributing it evenly among all halves.
- Serve: Garnish the filled eggs with a sprinkle of paprika and optionally top with freshly chopped dill or sliced chives. Serve immediately or refrigerate until serving.
Notes
- Make Ahead: These deviled eggs can be prepared a day in advance. Store in an airtight container in the refrigerator to keep fresh.
- Storage: Keep any leftovers in an airtight container in the fridge for up to 2 days.
- Whole30/Paleo Variation: For a Whole30 or Paleo-friendly version, check out dedicated Whole30 Deviled Eggs recipes that omit non-compliant ingredients.
