Deviled Eggs
These classic deviled eggs are creamy, tangy, and incredibly easy to make with simple pantry ingredients. Made with perfectly cooked eggs, mayonnaise, Dijon mustard, and a splash of pickle juice for extra flavor, this timeless appetizer is perfect for Easter, holidays, potlucks, brunches, and summer gatherings. The smooth, flavorful filling can be made ahead, making these homemade deviled eggs a stress-free party favorite that everyone loves.
Ingredients
- 12 large eggs
- ½ cup mayonnaise
- 2 tsp Dijon mustard
- 1 tsp yellow mustard
- 1 tsp pickle juice
- 1 tsp white vinegar
- ¼ tsp garlic powder
- ¼ tsp onion powder
- salt to taste
- ground black pepper to taste
- smoked paprika for garnish
- fresh chives choppeed
- fresh dill chopped
Instructions
- Hard boil eggs and cool in an ice bath.
- Peel and slice eggs in half.
- Remove yolks and place into a bowl.
- Mash yolks until smooth. Stir in mayonnaise, mustard, pickle juice, vinegar, garlic powder, onion powder, salt, and pepper.
- Pipe or spoon filling into egg whites. Garnish with paprika and herbs.
- Refrigerate until ready to serve.
Notes
Nutritional Value Card
Serving Size: 2 deviled egg halves (1 egg) Calories: 95Protein: 5g
Carbohydrates: 1g
Sugar: 0g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 188mg
Sodium: 115mg
Fiber: 0g Nutritional values are estimates and may vary depending on ingredients used.