Deviled Eggs
This classic deviled egg recipe provides a quick and easy way to create a crowd-pleasing appetizer. Hard-boiled egg yolks are mashed with mayonnaise, mustard, finely chopped pickles, and a touch of sweetness and tang, then generously filled back into the egg whites and garnished with paprika. Perfect for parties, picnics, or a simple snack, offering a delightful balance of creamy and savory flavors.
Equipment
- 1 Large Pot
- 1 Slotted Spoon
- 1 Medium Bowl
- 1 Fork
- 1 Small spoon (or piping bag with star tip for presentation)
Ingredients
Main
- 1 dozen eggs
- 1/4 cup mayo
- 1 teaspoon yellow mustard
- 2 teaspoons chopped pickles
- 1 teaspoon pickle juice
- 1 teaspoon sugar
- 1 teaspoon white vinegar
- Hot sauce such as Tabasco
- Salt and black pepper
- Paprika for sprinkling
Instructions
- Fill a large pot with enough water to cover the eggs, then bring to a boil. Using a slotted spoon gently lower the eggs into the boiling water. Cover and let simmer for 10 minutes. Remove the eggs from the heat and run under cold water until completely cooled.
- Peel the eggs, cut in half and scoop out the yolks into a medium bowl. Add the mayo, mustard, pickles, pickle juice, sugar, vinegar, hot sauce and salt and pepper to taste, and mix with a fork until well combined.
- Using a small spoon, fill each egg white half with a generous teaspoon of filling. Lightly sprinkle with paprika to garnish.
Notes
For perfectly cooked hard-boiled eggs, avoid overcooking, which can lead to a green ring around the yolk. Immediately cooling the eggs in an ice bath after boiling helps stop the cooking process and makes them easier to peel. When mixing the yolk filling, aim for a creamy but not overly wet consistency; adjust mayo or pickle juice as needed. The addition of sugar and vinegar provides a crucial balance to the richness of the yolk and mayonnaise, enhancing the classic deviled egg tang. For an elevated presentation, pipe the filling using a star tip rather than spooning, and consider a blend of sweet and smoked paprika for garnish, or a sprinkle of finely chopped chives.