Classic Deviled Eggs
Classic deviled eggs are a timeless appetizer that combines simple ingredients for a delightful dish, perfect for gatherings or a snack.
Ingredients
Main ingredients
- 12 large large eggs Use fresh eggs for the best taste and texture.
- ¼ cup mayonnaise For a creamier filling, add a little more mayonnaise.
- ¼ cup finely minced pickles
- 3 tablespoons pickle juice
- 1 tablespoon dijon mustard You can experiment with different mustards.
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
For garnish
- to taste Paprika Sprinkle on top for color.
- to taste Chopped chives Optional for extra flavor.
- to taste Chopped bacon Optional for garnish.
Instructions
Preparation
- Place the eggs in a single layer in a large pot and cover with cold water by about an inch.
- Bring the water to a boil over high heat. Once boiling, remove from heat and cover. Allow to sit for 10 to 12 minutes.
- Prepare a large bowl of cold water with ice cubes. Transfer eggs to ice water to cool for 15 minutes.
- Peel the eggs under cool running water and pat them dry with a paper towel.
Mixing
- Cut the eggs in half lengthwise and scoop out the yolks into a mixing bowl.
- Mash the yolks and add mayonnaise, minced pickles, pickle juice, dijon mustard, salt, and pepper. Mix until smooth.
Assembly
- Scoop the yolk mixture into a piping bag and pipe it into the egg white centers.
- Sprinkle with paprika, chives, or bacon. Serve immediately or refrigerate for up to 24 hours.
Notes
Store uneaten deviled eggs in the refrigerator in an airtight container for up to 24 hours. Best enjoyed shortly after making for the best flavor and texture.