Description
Classic Deviled Eggs – a delicious and easy classic deviled eggs recipe with a secret ingredient!! Perfect appetizer for any get-together!
Ingredients
Scale
- 10–12 hard-boiled eggs
- 1/4 cup + 2 tablespoons mayonnaise
- 1/4 – 1/2 teaspoon kosher salt
- pinch of ground black pepper
- 1/2 teaspoon dijon mustard
- 1 teaspoon yellow mustard
- 3–4 teaspoons pickle juice (I recommend bread + butter pickle juice)
- 1/2 teaspoon white vinegar
- toppings: paprika, dill leaves or chives
Instructions
- Peel your hard boiled eggs and cut in half, lengthwise.
- Use a small spoon to pop out the yolks and place in a medium mixing bowl along with the mayo, 1/4 teaspoon salt, pepper, dijon mustard, yellow mustard and white vinegar. Stir to combine (if you are finding the mixture isn’t getting smooth feel free to use a hand mixer if you want).
- Everyone has different taste preferences so after you mix, give the mixture a taste and add any additional kosher salt (I added another 1/4 teaspoon), mayo or pickle juice, as desired.
- Spoon the mixture into the halved hard-boiled eggs.
- Garnish with dill leave or chives and sprinkle with paprika.
- Serve and enjoy!
Notes
- Make Ahead: these can easily be made the night before you plan to serve them! Just keep them in an airtight container in the fridge.
- Storage: place your leftovers in an airtight container in the refrigerator for up to 2 days.
- Whole30/Paleo: if you are looking for a Whole30/paleo version of deviled eggs check out our recipe for Whole30 Deviled Eggs.
Nutrition
- Serving Size: 1 half
- Calories: 55
- Sugar: 0.1 g
- Sodium: 95.8 mg
- Fat: 4.4 g
- Carbohydrates: 0.3 g
- Protein: 3.2 g
- Cholesterol: 94.2 mg