Classic Deviled Eggs
A delicious and easy deviled eggs recipe with a secret ingredient—pickle juice! Perfect for any gathering, these creamy deviled eggs are packed with flavor and topped with paprika, dill, or chives.
Calories: 55kcal
Ingredients
- 10 –12 hard-boiled eggs
- ¼ cup + 2 tablespoons mayonnaise
- ¼ – ½ teaspoon kosher salt to taste
- Pinch of ground black pepper
- ½ teaspoon Dijon mustard
- 1 teaspoon yellow mustard
- 3 –4 teaspoons pickle juice recommended: bread & butter pickle juice
- ½ teaspoon white vinegar
- Toppings: Paprika dill leaves, or chives
Instructions
Prepare the eggs
- Peel the hard-boiled eggs and cut them in half lengthwise.
- Remove the yolks and place them in a medium mixing bowl. Arrange the egg whites on a serving platter.
Make the filling
- Mash the yolks and mix with mayonnaise, ¼ teaspoon salt, black pepper, Dijon mustard, yellow mustard, and white vinegar.
- Stir until smooth, or use a hand mixer for an extra creamy texture.
Adjust seasoning
- Taste the mixture and adjust with more salt, mayo, or pickle juice to your preference.
Fill the eggs
- Spoon or pipe the filling back into the egg whites.
Garnish and serve
- Sprinkle with paprika, and garnish with dill leaves or chives.
- Serve immediately or store in the fridge until ready to serve.
Notes
Make ahead: Prepare deviled eggs the night before and store them in an airtight container in the fridge.
Storage: Keep leftovers refrigerated for up to 2 days.
Whole30/Paleo option: Use a Whole30-approved mayo and omit pickle juice if needed.
Storage: Keep leftovers refrigerated for up to 2 days.
Whole30/Paleo option: Use a Whole30-approved mayo and omit pickle juice if needed.