Deviled Eggs
These traditional Deviled Eggs are perfect for any occasion. Even the just because occasion. Made with just a few ingredients, that you most likely already have in your kitchen.
Ingredients
- 6 large eggs
- ½ cup mayo
- 2-3 teaspoons mustard
- ¼ cup dill pickle finely diced
- As Needed salt
- As Needed pepper
- As Needed paprika
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Put all of the eggs in a pan and cover with cold water, at least ½" over the top of the eggs. Bring to a rolling boil, cover with a lid and remove from the heat.
- Allow the eggs to sit in the pan, covered, for 12 minutes. Once the 12 minutes are up, pour all of the water off of the eggs, lightly toss the eggs around in the pan to crack them. Cover them with cold water and ice.
- Once the eggs have cooled off, peel them immediately. The longer the eggs are allowed to sit in their shells, the harder it will be to peel them.
- Gently slice each egg in half, lengthwise. Remove the egg yolks and place them in a medium bowl. Place the egg whites on a serving dish. If desired, sprinkle a little salt and pepper on the egg whites.
- Using a fork, mash the egg yolks until they resemble very tiny crumbles. The more mashed the egg yolks are the creamier the filling will be.
- Next add the mayo, mustard and pickles to the mashed yolks. Mix well.
- Time to fill the eggs whites. You can either spoon the filling into the egg whites or put the filling in a piping bag and pipe the filling into the egg whites. Once all of the eggs are filled, sprinkle with paprika.
- Refrigerate until needed.
Notes
This recipe yields 12 deviled eggs.
Tried this recipe?Let us know how it was!