Classic Deviled Eggs

Classic Deviled Eggs are the most delicious and fun accompaniment for your Easter meal, brunch, barbecue or potluck.

Course side

Cuisine American

Keyword best deviled egg recipe, deviled eggs recipe, how long are deviled eggs good for, how long to boil eggs for deviled eggs, how to make deviled eggs

Prep Time 10

Cook Time 15

Servings deviled eggs

Calories 79kcal

Author Beth Pierce

Ingredients

12 hard-boiled eggs
1/2 cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons pickle juice white vinegar, or cider vinegar
2 teaspoons chopped finely chopped fresh dill
kosher salt
freshly ground black pepper
2 slices crispy cooked bacon finely chopped
Sprinkle of paprika optional

Instructions

Peel eggs and slice them in half lengthwise.
Carefully remove yolks to a bowl. Mash well with a fork. Add mayonnaise, Dijon mustard, pickle juice or white vinegar, and 1 teaspoon of dill. Stir well to combine. Season the mixture with kosher salt and freshly ground black pepper to taste.
Pipe or spoon the yolk mixture into the egg whites. Garnish with remaining dill and chopped bacon.
Refrigerate until ready to serve.

Notes

Purchase eggs that are close to expiration—not expired, but close to expiration. This is key to peeling them successfully.
Add a couple of teaspoons of salt to the water in the pot. It increases the temperature of the water for better cooking and helps prevent cracks.
Peeling the eggs under cool running water can also help with the peeling.
Use white vinegar, apple cider vinegar, rice vinegar, or pickle juice.
For added flavor, garnish with crisp cooked bacon, pickled jalapenos, mini dill pickle slices, capers, fresh herbs, pimentos, green olives, black olives, or radishes.
Pickle lovers replace the vinegar with a tablespoon of pickle juice or add 1-2 tablespoons of sweet pickle relish.
Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition