I was reading a food magazine on the plane this week and there was a feature about deviled eggs. They had recipes for deviled eggs with everything from salsa to crab to black beans in there and I just sat there staring. Like, do people really like deviled eggs like this?? Why is everyone always trying so hard to mess with something so classically delicious? Maybe it’s just me but I like my eggs flavorful but uncomplicated. I actually got several messages from people this week asking if I had a recipe for deviled eggs and I told them all the same thing- I don’t use a recipe! I just eyeball everything, but after the magazine experience I realized the world needs to be reminded how great regular deviled eggs are. Plus even though these are incredibly easy to eyeball, it’s kind of nice to have a reference to make them the same each time. My recipe does have one slightly unusual ingredient, so read on to find out how to make great deviled eggs.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Eggs – Obviously you need hard boiled eggs. My favorite way to cook eggs now, hands down, is this method in the pressure cooker. They turn out perfect every single time, are easy to peel, and no gray yolks! Gray yolks will kill those deviled eggs! If you don’t have a pressure cooker, you can simply cook boil them on the stovetop or use this easy oven-baked method.
- Mayonnaise – I always use full-fat mayo for best flavor and texture, but light would work ok as well.
- Mustard – Classic yellow or Dijon are both delicious.
- White vinegar
- Pickle juice – Remember that secret ingredient I told you about? Dill pickle juice. It’s similar to the vinegar, but it’s got a salty, briny flavor that you can’t replicate anywhere. I love it. I add it to my egg salads and my potato salads too!
- Paprika
- Green onions or other herbs – Everything looks better with a sprinkle of green! I like to garnish my deviled eggs with thinly sliced green onions. Parsley, dill, or cilantro would all work as well.
How To Make Classic Deviled Eggs
- After you peel and halve your eggs, gently transfer yolks to a bowl.
- Add a little mayonnaise, mustard, vinegar and dill pickle juice. Mix that up and fill those egg shells. I do like the traditional sprinkle of paprika on top, but you can certainly skip that if you like. And I like a bit of green simply because a bit of green makes everything look better. I use super thinly sliced green onion, but you could use pretty much any fresh herb or skip it if you like.
And that’s it. I don’t make deviled eggs all that often but my kids think of it as a special occasion food so they get really excited. Hope this helps some of you who are on egg duty for this weekend!
Storing and Other Tips
- Store finished eggs in an airtight container in the refrigerator and enjoy within 2-3 days for best results.
- If making ahead of time, consider storing whites and filling separately. Fill the eggs immediately before serving and sprinkle with paprika or herbs.
Frequently Asked Questions
Yes! If you want to save time, or if you are needing to transport your deviled eggs, prepare everything up until filling the eggs (you could do this a day in advance). Store the halved egg whites in one container and the filling mix in another, or in a zip-top bag. When you get to your destination/are ready to serve, fill the eggs and garnish as desired. If your mixture is stored in a zip-top bag, simply cut a corner and pipe the filling, spreading with a spoon as desired for aesthetics.
Nope! It just gives them a nice salty, vinegary touch. If you prefer, you can always just use white vinegar.
Deviled Eggs
Equipment
Ingredients
- 6 eggs, large or extra large hardboiled, cooled
- 3 tablespoons mayonnaise
- 1 teaspoon mustard dijon or yellow
- ¼ teaspoon white vinegar
- 2 tablespoons dill pickle juice* more or less, depending on preference; see recipe
- salt and pepper to taste
- paprika
- green onion, thinly sliced optional
Instructions
- Slice cooked eggs in half and gently scoop out yolks and place in a small mixing bowl. Add mayonnaise, mustard and vinegar.
- *Add the pickle juice slowly to make sure it doesn't get too runny, you may not need the full 2 tablespoons. Stop when you have a good consistency.
- Add salt and pepper to taste. Feel free to add more mustard or vinegar if you want more tang and adjust accordingly and then spoon filling back into halved egg whites.
- Top with a light sprinkle of paprika and green onions if desired.
Notes
- Store finished eggs in an airtight container in the refrigerator and enjoy within 2-3 days for best results.
- If making ahead of time, consider storing whites and filling separately. Fill the eggs immediately before serving and sprinkle with paprika or herbs.
Questions & Reviews
I don’t know whether to be embarrassed about this or not, but I really want to scale this down and make it for just me. Like a fancy lunch. I haven’t had deviled eggs in years but they’re so freaking delicious!
I make them all the time for myself!
I have used pickle juice in my deviled eggs forever too! I learned that trick from my mom! The only other suggestion I have is to add a little bit of sugar to suit your taste and then I am in heaven.
Totally agree that the classic version is the best. BUT… have you ever had some of your rosemary olive oil dribbled over the top? It is divine.
Okay, you have me intriqued there! That is my favorite of our oils, I’ve gotta try it!