Best Deviled Eggs Recipe
Easy deviled eggs recipe giving you egg whites filled with a creamy and tangy yolk mixture! The perfect appetizer or side dish no matter the occasion.
Rate this Recipe
Servings 12 deviled eggs
Ingredients
- 6 large eggs
- 2 ½ Tbsp mayonnaise
- 2 tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp paprika
- ½ tsp pickle juice
Instructions
Hard Boil Eggs-
- Add a medium saucepan or large pot with the eggs and fill the pot with water, making sure the eggs are fully covered by about 1/2 inch of water.6 large eggs
- Bring the water to boil over high heat, uncovered.
- Once the water is boiling, reduce the heat to medium and let the eggs gently boil for 8 minutes.
- Meanwhile, prepare a bowl of cold water and right before the timer ends, add ice to create an ice bath.
- After 8 minutes, with a sieve or spoon, carefully transfer the eggs to the ice bath and fully submerge. Let them cool completely before peeling. (You can make the hard-boiled eggs up to 3-4 days ahead of time.)
Assemble Deviled Eggs-
- Carefully peel the cooled eggs, rinse to remove any small shell pieces, and pat dry with a paper towel.
- Cut the eggs in half lengthwise and add them to a serving platter. Using a spoon, gently scoop out the egg yolks and add the yolks to a bowl.
- Add the rest of the ingredients for the deviled egg mixture to the yolks and use a fork to mash and mix until smooth and creamy. (Taste and adjust the seasonings, if desired.)2 ½ Tbsp mayonnaise, 2 tsp Dijon mustard, ¼ tsp salt, ¼ tsp ground black pepper, ½ tsp pickle juice, ¼ tsp paprika
- Using a spoon or piping bag, fill the center of each egg white with the yolk mixture, dividing evenly among all the eggs.
- Sprinkle the tops with paprika, finely chopped chives, and any other desired toppings.
- Serve immediately or chill until ready to serve.