Classic Deviled Eggs
These classic deviled eggs are creamy, tangy, and irresistibly flavorful thanks to a secret ingredient—pickle juice! A perfect finger food for parties, potlucks, or holiday spreads, they’re finished with a sprinkle of paprika and fresh herbs for a pop of color and taste.
Servings: 20
Calories: 55kcal
Ingredients
- Makes about 20 deviled eggs from 10–12 whole eggs
- 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 bread & butter pickle juice recommended
- ½ teaspoon white vinegar
For Topping:
- Paprika
- Fresh dill leaves or chopped chives
Instructions
- Prepare the Eggs
- Peel the hard-boiled eggs and slice 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 egg yolks and combine with mayonnaise, ¼ teaspoon salt, black pepper, Dijon mustard, yellow mustard, pickle juice, and white vinegar.
- Mix until smooth, or blend with a hand mixer for an extra creamy filling.
- Adjust Seasoning
- Taste the filling and adjust with additional salt, mayo, or pickle juice as desired.
- Fill the Eggs
- Spoon or pipe the yolk mixture back into the egg whites.
- Garnish and Serve
- Sprinkle with paprika and garnish with dill or chives.
- Serve immediately, or refrigerate until ready to serve.
- Notes
- Deviled eggs can be made a day ahead and stored in an airtight container in the fridge.
- Leftovers will keep for up to 2 days when refrigerated.
- For Whole30 or Paleo, use compliant mayo and skip the pickle juice if necessary.