The Best Classic Deviled Egg Recipe
The Best Classic Deviled Eggs Recipe - This easy deviled egg recipe only calls for 5 ingredients and makes the best deviled eggs ever!
Prep Time10 mins
Total Time10 mins
Servings: 12 deviled eggs
- 6 large eggs -hard boiled (see post for instructions)
- 3 Tablespoons mayonaise
- 2 teaspoons yellow mustard
- 1-2* teaspoons dill pickle juice** (the juice from a jar of pickles)
- 1/8 teaspoon ground black pepper
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.
This recipe can be easily doubled.
*Start with 1 teaspoon of pickle juice. Taste the filling. If the filling needs more salty/tangy flavor, add another teaspoon.
**White vinegar and red wine vinegar are good substitutes for the pickle juice. However, you may want to add a pinch of salt to the yolk mixture if you do this.
Serving: 1deviled egg (1/2 the egg) | Calories: 60kcal | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 94mg | Sodium: 73mg | Potassium: 34mg | Vitamin A: 135IU | Calcium: 14mg | Iron: 0.4mg