Deviled Eggs
A classic recipe for perfectly simple deviled eggs.
Servings 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.
Nutrition
Calories: 56kcal, Carbohydrates: 0.2g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 83mg, Sodium: 58mg, Potassium: 32mg, Fiber: 0.02g, Sugar: 0.1g, Vitamin A: 121IU, Vitamin C: 0.002mg, Calcium: 13mg, Iron: 0.4mg
Calories: 56kcal
Cost: $5
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