1. How do I prevent my deviled eggs from being watery?

To avoid watery deviled eggs, ensure you use well-cooked, hard-boiled eggs. Additionally, be careful not to add too much pickle juice or mayonnaise. Start with smaller quantities and adjust as needed to achieve the right consistency. If the mixture becomes too runny, simply add a bit more egg yolk or mayonnaise to thicken it up.

2. Can I make deviled eggs ahead of time?

Yes! You can make deviled eggs a day in advance. Simply prepare them according to the recipe, cover them with plastic wrap, and refrigerate them in an airtight container. When you're ready to serve, just garnish with paprika and fresh herbs, and they'll be good to go.

3. What are some variations I can try for my deviled eggs?

There are many fun variations to explore! You can add bacon bits, smoked salmon, or even a little sriracha for a spicy kick. For a creamy twist, avocado can be blended into the filling. You can also use different mustards or experiment with herbs and spices like curry powder, chives, or dill.

Classic Deviled Eggs – Easy & Perfect Every Time

Name: Classic Deviled Eggs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 10-12 fresh 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 (recommendation: bread + butter pickle juice); 1/2 teaspoon white vinegar; Toppings: paprika, fresh dill, fresh chives

Description

Classic Deviled Eggs are a creamy, tangy appetizer made from hard-boiled eggs filled with a smooth mixture of egg yolks, mayonnaise, mustard, pickle juice, and a touch of vinegar. Topped with paprika and fresh herbs, they are perfect for any occasion like holiday gatherings, potlucks, and picnics.

Ingredients

Scale

10-12 fresh 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 (recommendation: bread + butter pickle juice)
1/2 teaspoon white vinegar
Toppings: paprika, fresh dill, fresh chives

Cook Mode Prevent your screen from going dark

Instructions

Hard boil the eggs: Place the eggs in a medium saucepan, cover with water, and bring to a boil. Once the water boils, cover the pot and reduce heat to a simmer for 10 minutes. Move the eggs to an ice bath for 5-10 minutes to cool.
Peel and slice the eggs: Once cooled, peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
Prepare the filling: Mash the yolks and add mayonnaise, kosher salt, pepper, Dijon mustard, yellow mustard, pickle juice, and white vinegar. Mix until smooth. Use a hand mixer for a smoother texture if desired.
Taste the filling: Taste the mixture and adjust seasoning with more mayo, pickle juice, or salt as needed.
Fill the egg whites: Spoon or pipe the yolk mixture back into the halved egg whites.
Garnish: Sprinkle paprika and garnish with fresh dill or chives.
Serve: Plate the deviled eggs and serve immediately or store in the refrigerator until ready to serve.

Notes

For a smoother filling, use an electric mixer or food processor.
Deviled eggs can be prepared a day in advance and stored in an airtight container in the fridge for up to 2 days.
Feel free to experiment with additional toppings such as bacon, jalapeños, or goat cheese for a unique twist.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Boiling, Mixing
Cuisine: American

Nutrition

Serving Size: 1 half egg
Calories: 55
Sugar: 0.1g
Sodium: 95.8mg
Fat: 4.4g
Saturated Fat: 0.8g
Unsaturated Fat: 3.2g
Trans Fat: 0g
Carbohydrates: 0.3g
Fiber: 0g
Protein: 3.2g
Cholesterol: 94.2mg