Description
Deviled eggs are a timeless appetizer, perfect for gatherings, parties, or a quick snack. This easy deviled egg recipe combines creamy yolks with tangy mustard and mayonnaise for a rich, savory flavor. Simple to prepare and easily customizable, these deviled eggs are a guaranteed crowd-pleaser!
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon pickle juice (or white vinegar)
- Salt and freshly ground black pepper, to taste
- Paprika, for garnish
- Fresh dill or chives, for garnish (optional)
Instructions
- Boil the Eggs: Place eggs in a saucepan and cover with water. Add a pinch of salt. Bring to a boil over medium-high heat, then remove from heat, cover, and let sit for 12 minutes.
- Cool & Peel: Transfer eggs to an ice water bath for 5 minutes. Peel the eggs under running water for easy shell removal.
- Slice & Remove Yolks: Cut eggs in half lengthwise and remove yolks. Place yolks in a bowl and set egg whites aside.
- Prepare the Filling: Mash yolks with a fork until smooth. Mix in mayonnaise, Dijon mustard, pickle juice, salt, and pepper until creamy.
- Fill the Egg Whites: Spoon or pipe the yolk mixture back into the egg whites.
- Garnish & Serve: Sprinkle with paprika and garnish with fresh dill or chives if desired. Serve immediately or refrigerate until ready to serve.
Notes
- Easy Peeling Tip: Adding baking soda to the water can help make peeling easier.
- Storage: Store in an airtight container in the refrigerator for up to 2 days.
- Make-Ahead: Keep egg whites and yolk mixture separate and assemble just before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Boiling
- Cuisine: American
