Classic Deviled Eggs
This recipe for Classic Deviled Eggs gives you a creamy smooth filling with just the right combination of flavors.
Servings 10
Ingredients
- 10 eggs
- ⅓ cup mayonnaise
- 2 teaspoons dill pickle juice
- 1 teaspoon dijon mustard
- 1 dash hot sauce
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- Optional: chives and smoked paprika for topping
Instructions
- Hard boil 10 eggs by brining a pot of water to a boil. Gently lower the eggs into the boiling water and set a timer for 13 minutes. If your eggs are very large, they might take closer to 14 minutes to be cooked through. Plunge the cooked eggs into a bowl of ice water and allow to sit for 5 minutes.
- Cut each egg in half, scooping out the yolk into a mixing bowl. Then mash with a fork.
- Add the mayonnaise, pickle juice, dijon mustard, hot sauce, salt and pepper in the bowl with the egg yolks.
- Mix until well combined, smooth and creamy. You can use a hand mixer if you’d like.
- Transfer to a piping bag and pipe into each egg white.
- You can serve as is or sprinkle smoked paprika and chopped chives over the tops.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Classic Deviled Eggs
Amount per Serving
Calories
208
% Daily Value*
Fat
18
g
28
%
Saturated Fat
4
g
25
%
Carbohydrates
1
g
0
%
Protein
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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