The Best Classic Deviled Egg Recipe
User Reviews
5
The Best Classic Deviled Egg Recipe
Description
This recipe starts with hard-boiled eggs, peeled and sliced lengthwise. The yolks are removed and mashed thoroughly, then combined with mayonnaise, mustard, pickle juice, and freshly ground black pepper to form a smooth filling. The filling’s texture is refined by piping it back into the egg white halves, creating a neat presentation.
The mustard and pickle juice provide a bright, slightly tangy flavor, balancing the rich mayonnaise and egg yolk. The recipe recommends adjusting the amount of pickle juice to achieve the desired salty and tangy depth. These deviled eggs are served cold and make a classic appetizer or snack.
They are best consumed within a couple of days for freshness but can be safely refrigerated for up to three days. Substitute white or red wine vinegar for pickle juice if needed, adding salt accordingly to maintain seasoning.
Ingredients
- 6 large egg hard boiled (see post for instructions
- 3 Tablespoons mayonnaise
- 2 teaspoons yellow mustard
- 1-2* teaspoons pickle juice from jar of pickles
- 1/8 teaspoon black pepper ground
Instructions
- Cut the hard boiled eggs in half, lengthwise.
- Gently pop out the yolks, using a spoon if necessary. Place the yolks in a medium-size mixing bowl. Mash the yolks with the back of a fork until no large clumps remain.
- Add the mayo, mustard, pickle juice, and pepper to the bowl. Mix and mash it together with the fork.
- Transfer the yolk mixture to a plastic food storage bag. Squeeze out the air and seal the bag. Gently squeeze and roll the bag around in your fingers until the yolk mixture inside the bag is completely smooth. Work the yolk mixture down to one corner of the bag. Use scissors to cut that corner off of the bag.
- Gently squeeze the bag to pipe the yolk mixture into the hole of the egg whites.
- Serve cold. Store covered in the refrigerator. These are best if eaten within 2 days but they will keep for 3 days.
Notes
- Start with 1 teaspoon of pickle juice in the filling, tasting before adding more for preferred tanginess.
- White or red wine vinegar can replace pickle juice; add a pinch of salt to compensate for the flavor difference.
- This recipe can be doubled easily to serve more people.
- Serve chilled and consume within 2 days for best freshness, though they keep up to 3 days refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12deviled eggs
Amount Per Serving
Calories 60 kcal
% Daily Value*
| Serving | 1deviled egg (1/2 the egg) | |
| Calories | 60kcal | 3% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 94mg | 31% |
| Sodium | 73mg | 3% |
| Potassium | 34mg | 1% |
| Vitamin A | 135IU | 3% |
| Calcium | 14mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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