Description
These deviled eggs are a classic favorite, perfect for gatherings, picnics, and family dinners.
Ingredients
Scale
- 10–12 hard-boiled eggs
- 1/4 cup + 2 tablespoons mayonnaise
- 1/4 teaspoon kosher salt
- Pinch of ground black pepper
- 1/2 teaspoon dijon mustard
- 1 teaspoon yellow mustard
- 3–4 teaspoons pickle juice (recommended: bread + butter pickle juice)
- 1/2 teaspoon white vinegar
- Toppings: paprika, dill leaves, or chives
Instructions
- Begin by peeling your hard-boiled eggs and cutting them in half lengthwise.
- Use a small spoon to gently pop out the yolks and place them in a medium mixing bowl. Add mayonnaise, salt, pepper, dijon mustard, yellow mustard, pickle juice, and white vinegar. Stir everything to combine.
- Try a small spoonful of the mixture for taste and adjust with more salt, mayonnaise, or pickle juice if desired.
- Spoon the yolk mixture back into the halved hard-boiled eggs.
- Sprinkle the topped eggs with paprika and add dill leaves or chives for flavor.
- Serve and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to two days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 eggs
- Calories: 150
- Sugar: 1g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 370mg
Keywords: deviled eggs, easy appetizers, party food, classic recipes