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Perfect Deviled Eggs on a platter

Deviled Eggs


A classic recipe for perfectly simple deviled eggs.


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


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.  I like mine with a lot, but depending on the size of your yolks you may need much less.  Stop when you have a good consistency!

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.