Classic Deviled Eggs (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
10-12 hard-boiled eggs
02 -
1/4 cup + 2 tablespoons mayonnaise
03 -
1/4 - 1/2 teaspoon kosher salt
04 -
Pinch of ground black pepper
05 -
1/2 teaspoon dijon mustard
06 -
1 teaspoon yellow mustard
07 -
3-4 teaspoons pickle juice (bread & butter pickle juice recommended)
08 -
1/2 teaspoon white vinegar
→ Garnish
09 -
Paprika for sprinkling
10 -
Fresh dill leaves or chives
# Step-by-Step Directions:
01 -
Peel the hard boiled eggs and cut them in half lengthwise.
02 -
Use a small spoon to remove the yolks and place them in a medium mixing bowl. Add mayonnaise, 1/4 teaspoon kosher salt, black pepper, dijon mustard, yellow mustard and white vinegar. Stir to combine until smooth (use a hand mixer if necessary for a creamier texture).
03 -
Taste the mixture and adjust flavors as needed with additional salt (up to 1/4 teaspoon more), mayonnaise or pickle juice to reach desired flavor and consistency.
04 -
Spoon the yolk mixture back into the halved egg whites, creating a mounded filling.
05 -
Garnish with fresh dill leaves or chives and sprinkle with paprika before serving.
# Helpful Notes:
01 -
These can easily be made the night before serving. Store in an airtight container in the refrigerator.
02 -
Leftover deviled eggs will keep in an airtight container in the refrigerator for up to 2 days.
03 -
For a Whole30/paleo version, substitute with compliant mayonnaise.