Deviled Eggs make a great appetizer to bring to a party, and this recipe is the best! My easy instructions plus a secret ingredient make the best deviled eggs.
Whenever I’m invited to a party and I am supposed to bring an appetizer, I feel all the pressure. As a food blogger, I feel like everyone is extra focused on what I bring – like on my waistline if I were a personal trainer. I’m sure it’s mainly in my head, but I still feel it!
Every appetizer I’ve ever made runs through my brain – everything from my Teriyaki Meatballs to my easy Spinach Artichoke Dip, and everything in between.
But, sometimes it’s best to stick with a classic. A recipe that makes people think of their childhood and simple times. Deviled Eggs will never disappoint.
I made these on the weekend. Had a large group over. They were a hit. Who knew that pickle juice would be so good!!!!! Keep the easy recipes coming. I will be making these eggs again.
Perfect Deviled Eggs Start with Hard Boiled Eggs
The foundation of great deviled eggs is perfectly hard boiled eggs. Here are a few tips:
- Center the yolks. Leave your egg carton on its side in the refrigerator for a day before boiling to get picture-perfect centered yolks.
- Use very fresh eggs. As an egg ages, the fibrous tissue that keeps the yolk centered starts to weaken. Using older eggs will result in a yolk that is close to the edge of the white, making it easy to tear.
- Hard boil eggs on the stovetop. Follow my instructions in How to Hard Boil Eggs for beautiful eggs every time.
- Hard boil eggs in your Instant Pot. If you have a pressure cooker, make Instant Pot Deviled Eggs! They are even easier to peel.
The Secret Ingredient
Pickle juice is the secret ingredient that makes this the best deviled egg recipe. Just a splash adds the perfect tangy brightness that balances the richness of the yolks and mayo. It gives the filling a subtle zip—nothing overpowering, just enough to make people wonder what makes your deviled eggs taste so good. No pickle juice in your house? Substitute with 1/2 teaspoon of vinegar.
How to Make Deviled Eggs
Here is a brief overview of how this easy deviled egg recipe comes together. For the full recipe, including all deviled eggs ingredients and their measurements, scroll to the recipe card at the bottom of the post.
Peel the Eggs and Remove the Yolks
Cut all of the peeled eggs in half and place the whites on a platter you would like to serve your deviled eggs on. Put all of the egg yolks in a small bowl.
Make the Filling and Fill the Eggs
Add in the mayonnaise, mustard, salt, and pickle juice. I sometimes use just one beater on a handheld mixer to whip up this small amount. It will get it nice and smooth. Though you can also use a spoon.
Pipe the egg yolk mixture into the egg halves and garnish with a sprinkle of paprika and chopped chives if desired. If you don’t have a piping set, you can spoon the mixture into the whites, or you can cut off the tip of a ziplock back and use that to pipe it in.
Make Ahead
This deviled egg recipe can be made up to two days in advance. Complete the recipe and lay the deviled eggs in a single layer in an airtight container and store in the refrigerator. Always use your best discretion when storing recipes.
Tips and Tricks
- Use a piping set. By using a piping bag, we can get a nice pretty swirl in our eggs. (I use this same set for my Cut Out Sugar Cookies and my Gingerbread House.) If you don’t have one on hand, use a plastic bag with the tip cut off.
- Chill before serving. Deviled eggs taste best cold, so let them chill in the fridge for 30 minutes.
Variations on Deviled Eggs
I also really love how easy it is to mix up this recipe. You could:
- Buffalo Deviled Eggs: Add in a little buffalo sauce and top with blue cheese.
- Everything Bagel Deviled Eggs: Add some cream cheese to the yolk mixture and top with everything bagel seasoning.
- Jalapeño Deviled Eggs: Replace the pickle juice with jalapeño juice and dice up some pickled jalapeños to go inside the yolk mixture.
- Bacon Deviled Eggs: Toss in some cooked chopped bacon and then top each one with more bacon.
Storing Leftovers
Store any leftover deviled eggs in an airtight container in the refrigerator for up to two days. Always use your best judgment when storing and eating leftovers. If the eggs look or smell funny, toss them. Discard any deviled eggs that sit out at room temperature for more than two hours.
If you make this recipe for deviled eggs or any of my other recipes, I’d love to hear what you think! Leave a comment letting me know how you enjoyed it.
Deviled Eggs Recipe
Ingredients
- 6 eggs see note
- 1/4 cup mayonnaise (I used light)
- 1 teaspoon dill pickle juice our optional secret ingredient
- 1 teaspoon mustard
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- fresh chives optional
- paprika optional
Instructions
- To hard boil eggs, place the eggs in a single layer in a pan that has a lid. Add enough water so the eggs are covered with an inch of water.6 eggs
- Uncovered, bring the water to a roaring boil. Once it reaches raging boil, turn off the heat, and cover the pot. Let it sit for 10 minutes. Towards the end of the 10 minutes, fill a bowl with ice and cold water.
- At the end of the 10 minutes, transfer the eggs from the pot to the ice water. Let sit for 5 minutes.
- Peel the hard boiled eggs. (Or if making them in advance, place unpeeled hard boiled eggs in an airtight container in the refrigerator for up to 48 hours.) Cut the hard-boiled eggs in half.
- Put all of the yolks in a bowl. Mix in the mayonnaise, pickle juice, mustard, pepper, and salt until fully smooth. This can be done with a hand mixer using only one beater, or a spoon.1/4 cup mayonnaise, 1 teaspoon dill pickle juice, 1 teaspoon mustard, 1/8 teaspoon salt, 1/8 teaspoon pepper
- Put the mixture into a piping bag fit with a star tip. (Or a plastic bag with the tip cut off.) Pipe it into the egg white halves. Top with paprika and fresh chives if you like.fresh chives, paprika
Notes
- Use fresh eggs because the tissue in the egg that keeps the yolk centered weakens over time.
- Store the eggs on their sides for 24 hours to help center the yolks.
Rebecca says
You want to make perfect hard boiled eggs? easy to peel?? Use your hot pot ! I just made them for the first time the other day and will NEVER make them any other way :)
I’ve heard they are great in the Instant Pot, but I haven’t tried it yet, I will have to!
Dana says
This is going to sound lame but do you have a link or brief instruction on the way you did yours? Thankyou in case you see this.
Joann says
Dill pickle or sweet pickle juice?
Dill!
Kate Pigula says
I like the sweet pickle juice in mine. I sometimes add a little sweet relish.
Joyce says
Yes! I add sweet pickle relish…delish!
Kathy says
I add sweet relish to mine also and the tip of a teaspoon of horseradish. I am always asked to bring my deviled eggs to functions and go home with none.
Florence Martin says
I always use this recipe but never thought of the pickle juice….great idea!!!!
I hope you love it Florence!
Lynda Nollau says
When I use my Instant Pot to make hard boiled eggs, which is super easy, my eggs come out with that ugly green ring. How can I avoid this problem? I have always found that older eggs work best for an easy peel because the egg has shrunken inside the egg over time. A large air cell at the big end of the egg is my que to an easy to peel egg.
So the only reason I suggest fresh eggs is because the yolk will be more centered, which will make for prettier Deviled Eggs. But yes, older are easier to peel. I have never used an Instant Pot for hard boiled eggs, but my method described here avoids the green ring every single time.
Sivy says
The green ring is because the egg was over cooked, trying boiling for less time. I never used an instant pot but in a normal pot 10 minute is the perfect amount of time for a perfect boiled egg.
Judy says
I always use Recipe but I add a little dill pickle relish!
I never have left over eggs!
Tracy says
I make my hard boil eggs with horseradish to give it a kick! I’m going to try this as well!
LETA KELLEN says
Do you use sweet pickle juice or dill pickle juice?
I use dill, but sweet would be good too!
Joyce says
Hello, I’m going to try your recipe, it sounds delicious!
Question, where did you get that beautiful teal platter the eggs are on? I would love to get one.
Thank you.
Sorry, Joyce, I got it at GoodWill a few years ago. A treasured find for sure!
Donna says
I made these on the weekend. Had a large group over. They were a hit. Who knew that pickle juice would be so good!!!!! Keep the easy recipes coming. I will be making these eggs again.
D
I’m so happy to hear you and your crew enjoyed them!