Classic Deviled Eggs

CATEGORIES: Easter, Small Bites

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 to 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.

Deviled Eggs on Platter

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, I recommend this simple stovetop method or this easy oven-baked method. 

Hard Boiled Eggs on Cutting Board

After you peel and half your eggs, gently transfer yolks to a bowl. 

Guys, I keep this simple.  Mayo (I always full fat here, it just tastes better), yellow mustard (regular or Dijon), a little white vinegar (nothing fancy) and my special ingredient: dill pickle juice.  The pickle juice is 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!  

deviled egg filling

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. 

Deviled Egg Recipe

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, haha.  Hope this helps some of you who are on egg duty for this weekend!

Perfect Deviled Eggs

Deviled Eggs

Serves 12     adjust servings

A classic recipe for perfectly simple deviled eggs.

Ingredients

  • 6 large or extra large eggs, hardboiled
  • 3 tablespoons mayonnaise
  • 1 teaspoon mustard (dijon or yellow)
  • 1/4 teaspoon white vinegar
  • 2-3 tablespoons dill pickle juice
  • salt and pepper to taste
  • paprika
  • optional: thinly sliced green onion

Instructions

Slice cooked eggs in half and gently scoop out yolks and place in a small mixing bowl.  Add mayonnaise, mustard, vinegar, and 2 tablespoons of the pickle juice.   Taste and add third tablespoon if desired.  (I LOVE it with a full 3 tablespoons of pickle juice, but I'm recommending you start with 2 in case you don't like it as tangy as I do, or in case you have small egg yolks and 3 makes it too runny.) 

Add salt and pepper to taste and then spoon filling back into halved egg whites.  Top with a light sprinkle of paprika and green onions if desired.  

by

Recipe Notes

 

8 reviews

19 comments

  1. LOVE deviled eggs! They are kind of a special occasion food for us too, but every time I make them, I wonder why I don’t do it more often. Definitely making these this weekend!

    I thought I was the weird one for using pickle juice to flavor things like potato salad. Glad to know I’m in good company! Caper juice is excellent too, especially with cream cheese and smoked salmon!

    I need to move to Idaho so I can be IRL friends with you and Mel! ;D

  2. Ack! Don’t fill the egg shells, fill the cooked and halved egg whites…ha-ha…everyone knows what you meant to say…don’t they? Just in case. These are so yummy and I agree with you…why mess with success? I use the Cook’s Illustrated method of cooking the eggs (sort of steaming) and then in ice water and then in a Tupperware bowl with a lid so you can shake the whole thing and so easy to peel! Happy Easter!

  3. Deviled eggs have become my go-to dish for potlucks. Cheap, easy, single-served, and people go bananas for them – kids and adults alike. I’ll definitely be adding pickle juice next time. 🙂

  4. Yum! I’m super excited to try this. The pickle juice is a good touch. I agree- the trend to mess with classics is frustrating and usually futile. I did attend a wedding where deviled eggs were served as appetizers. They did 3 variations but for the life of me I can’t remember them – one involved bacon…. but they were all amazing – literally the best I’ve ever had. I think the secret was a basic egg with add ons, rather than swapping out the filling for something totally new.

  5. I like to use a little olive jar juice in my deviled egg filling, it’s flavor is probably similar to the pickle juice, adding that “tang”. Then I slice an olive into about 4 little slices to garnish the tops of the eggs. I’ve found taking deviled eggs to any function guarantees I’ll be coming home with an empty plate! A good thing!

  6. WHAT?!? No way, I can’t be the first person asking about that cute egg shaped egg holding tray??? (Thought for sure it would already be in the comments, pronto.)

    Oh, and about the recipe- just what I was looking for to prepare this Easter! Thanks!

    1. I just grabbed that at my local Fred Meyer, they are pretty common, you can probably find one at Target! They are definitely handy, stops the eggs from sliding around!

  7. Yum! I love deviled eggs. The best I’ve ever eaten were at Bobby Flay’s restaurant in NYC. The steak was fabulous, but next time I’ll just order a platter of the deviled eggs, they were that good!

  8. I almost didn’t believe you, but I’m so glad that I followed your directions. My only tweak is that I’ve been using a 1:1 blend of Mayo and Fat Free Greek yogurt for all of my Mayo needs (to help my waistline). These eggs have been a fantastic (and fast) BREAKFAST treat every morning this week! Thanks for the simple recipe.

  9. 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.

  10. 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.

  11. 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!

  12. Something went wrong when I tried to make this. I quadrupled the recipe but the filling was like thick soup. Is it supposed to be 2-3 teaspoons (not tablespoons) pickle juice? Maybe I measured wrong.

    1. I’m guessing you either mis-measured, OR you could have just had small eggs or unusually small yolks. Definitely add the pickle juice 1 tablespoon at a time and that should help, too!

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