Spring and summertime are perfect for Deviled Eggs! This simple and flavorful classic has a secret ingredient that makes it come alive…and don’t forget a little pickle on top for some crunch!
This recipe is one of those nostalgic appetizer classics that totally holds up. I love the way a plate of Deviled Eggs looks on the table, and they’re the first thing I gravitate towards when it comes to hors d’oeuvres! My recipe has a secret ingredient that delights everyone who tries it, and it’s made entirely with fridge and pantry staples that you probably already have on hand!
How to Make Perfect Hard Boiled Eggs
When it comes to Deviled Eggs you want to get that perfect hard boil! We can’t have a grey yolk or hard-to-peel white that’ll leave your dish looking meh. My process produces perfectly boiled eggs every time. They peel easily and make this recipe a quick one to whip up! And if you have an Instant Pot, I’ve got you covered there too.
- Start with your eggs in the pot and cold water! You want a good 1-2″ of water above the tops of your eggs.
- Bring the water to a boil. Once those bubbles are rolling, turn the heat off and cover the pot.
- Now we step away! Set a timer for 12 minutes and let those eggs cook. If they go a minute or two longer that’s totally fine.
- Prepare an ice bath! Yup, the cooked eggs are going for a polar plunge. Use a slotted spoon or tongs to transfer the eggs into a bowl of ice water and let them sit and cool for 10-15 minutes before peeling.
Deviled Egg Filling
Really good Deviled Eggs are all about that filling. A little mayonnaise is good, but I definitely didn’t want mayo to be the star of the show! Nope, the star here is my secret ingredient: a splash of pickle juice. Combined with some Dijon mustard and a bit of mayonnaise, it makes a delightful filling with a perfect tang. Top it all off with chopped pickles and a sprinkle of paprika for color! *Chef’s kiss*
More Egg Recipes
- Instant Pot Hard Boiled Eggs
- Shakshuka
- Open Face Breakfast Sandwich
- Oven Baked Scrambled Eggs
- Momo’s Egg Salad
- Parmesan Quinoa Bowl with a Crispy Fried Egg
- Best Ever Fluffy Scrambled Eggs
Food photography by Ashley Cuoco
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Deviled Eggs
Description
Spring and summertime are perfect for Deviled Eggs! This simple and flavorful classic has a secret ingredient that makes it come alive…and don’t forget a little pickle on top for some crunch!
Ingredients
Yields 12
- 6 eggs
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons pickle juice
- Salt
- Pepper
- 1 pickle, chopped into small pieces
- Paprika
Instructions
- Place eggs in a medium pot and cover with cold water by about 1-2 inches. Bring water to a boil, then cover the pot and turn the heat off. Let the eggs cook, covered, for 12 minutes. If you leave them a little longer that’s ok too.
- Transfer the eggs to a bowl of ice water and chill for 10-15 minutes. Peel under running water to help remove the shell easier. You can also use my Instant Pot method.
- Slice eggs in half and carefully scoop the yolks into a medium bowl. Add the mayonnaise, mustard and pickle juice and mash until well combined. Add a small pinch of salt and pepper to taste (it might not need any).
- Place egg whites on a plate and spoon the yolk mixture into the egg whites. Place 1-2 pieces of pickle on top of each egg and dust lightly with paprika. Serve and enjoy!
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