Description
This classic Best Deviled Eggs recipe features creamy, tangy, and perfectly seasoned filling piped into tender halved hard-boiled eggs. It’s a quick, crowd-pleasing appetizer ideal for parties, picnics, and holiday gatherings.
Ingredients
Scale
Eggs
- 7 hard-boiled eggs, shells removed, cut in half lengthwise, and egg yolks removed
Filling
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp dried mustard
- 1/2 teaspoon dill pickle juice
- 1/4 tsp Worcestershire sauce
- 1/4 tsp paprika
- 1/4 tsp ground black pepper
- Pinch of salt
- Pinch of cayenne pepper or a drop of hot sauce
- 1/2 tsp chopped parsley or fresh chives
Instructions
- Prepare the filling: In a small mixing bowl or mini food processor, combine the egg yolks with mayonnaise, Dijon mustard, dried mustard, dill pickle juice, Worcestershire sauce, paprika, black pepper, salt, and cayenne pepper or hot sauce. Mash or blend thoroughly with a fork or processor until the mixture is very smooth and creamy.
- Fill the eggs: Transfer the yolk mixture into a large piping bag fitted with an extra-large star tip. Pipe the filling neatly into the hollowed halves of the egg whites, filling each cavity generously and evenly.
- Garnish and serve: Sprinkle extra paprika and chopped parsley or fresh chives on top of the filled eggs for an appealing presentation and added flavor. Serve immediately or chill before serving.
Notes
- For easier peeling, use eggs that are at least one week old for hard boiling.
- You can substitute mayonnaise with Greek yogurt for a lighter option.
- Add a bit more pickle juice or mustard for tangier filling according to your taste.
- These deviled eggs can be prepared a few hours ahead and stored covered in the refrigerator.
- Use fresh herbs for garnish to brighten the flavor just before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (to hard boil eggs)
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Keywords: Deviled eggs, appetizer, party snack, picnic recipe, classic eggs, mayonnaise filling
