Deviled Eggs Recipe

Close up of Deviled Eggs garnished with paprika and chopped chives

4.93 from 14 votes

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.

Prep Time20

Total Time20

Servings: servings

Calories: 52kcal

Author: Lisa Longley

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

Tips for your eggs:

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.

Nutrition