Classic Deviled Eggs (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
6 big eggs
02 -
0.25 cup mayo or Miracle Whip
03 -
1 teaspoon juice from pickles
04 -
1 teaspoon regular mustard
05 -
0.125 teaspoon table salt
06 -
0.125 teaspoon ground pepper
07 -
Paprika to sprinkle on top
08 -
Fresh dill or parsley for topping (if you want)
# How to Make It:
01 -
Put eggs in one layer in your pot. Add cold water until it covers eggs by an inch. Turn heat to high and wait for bubbling water. Once boiling, put the lid on and take the pot off the heat. Leave eggs sitting in the water for 12 minutes. After that, move them to ice water and let them cool for about 5 minutes. Tap the shells to crack them and peel while running them under water.
02 -
Cut the cold eggs down the middle longways. Gently scoop out the yellow centers and drop them in a bowl. Set the white halves on your serving plate. Squish the yellows with a fork then stir in the mayo, pickle juice, mustard, salt and pepper. Keep mixing until it's all smooth and creamy.
03 -
Grab a spoon or use a fancy piping bag with star tip to fill each white half with the yellow mix. Dust some paprika on top and stick a tiny sprig of dill or parsley in each one.
04 -
Pop these stuffed eggs in the fridge for at least an hour before you serve them. They taste way better cold. Dig in!
# Additional Tips:
01 -
Toss in some baking soda while boiling your eggs and they'll be much easier to peel.
02 -
Try mixing in some tiny chopped pickles, green onions, chives or a dash of hot sauce for extra kick.
03 -
You can make these up to a day ahead. Just keep the whites and filling in separate containers in your fridge and put them together right before serving.
04 -
Any leftover stuffed eggs will stay good in your fridge for about 2 days.
05 -
Use a special egg carrier when taking them somewhere so they don't slide around.