Ingredient Notes
Eggs – Obviously you need hard boiled eggs. My favorite way to cook eggs now, hands down, is this method in the pressure cooker. They turn out perfect every single time, are easy to peel, and no gray yolks! Gray yolks will kill those deviled eggs! If you don’t have a pressure cooker, I recommend this simple stovetop method or this easy oven-baked method. Mayonnaise, mustard, white vinegar & paprika – You know, all the usual players. I always use full-fat mayo for best flavor and texture, but light would work ok as well. For mustard, classic yellow or Dijon are both delicious. Pickle juice – Remember that secret ingredient I told you about? Dill pickle juice. It’s similar to the vinegar, but it’s got a salty, briny flavor that you can’t replicate anywhere. I love it. I add it to my egg salads and my potato salads too! Green onions or other herbs – Everything looks better with a sprinkle of green! I like to garnish my deviled eggs with thinly sliced green onions. Parsley, dill, or cilantro would all work as well.
How To Make Classic Deviled Eggs
- Add a little mayonnaise, mustard, vinegar and dill pickle juice. Mix that up and fill those egg shells. I do like the traditional sprinkle of paprika on top, but you can certainly skip that if you like. And I like a bit of green simply because a bit of green makes everything look better. I use super thinly sliced green onion, but you could use pretty much any fresh herb or skip it if you like.
And that’s it. I don’t make deviled eggs all that often but my kids think of it as a special occasion food so they get really excited, haha. Hope this helps some of you who are on egg duty for this weekend! Can I make these ahead of time? Yes! If you want to save time, or if you are needing to transport your deviled eggs, prepare everything up until filling the eggs (you could do this a day in advance). Store the halved egg whites in one container and the filling mix in another, or in a zip-top bag. When you get to your destination/are ready to serve, fill the eggs and garnish as desired. If your mixture is stored in a zip-top bag, simply cut a corner and pipe the filling, spreading with a spoon as desired for aesthetics.
Related Recipes
Looking for more Easter or hard boiled egg recipes? I’ve got you covered: Orange and Brown Sugar-Glazed Ham How to Roast Whole Carrots Egg Salad Sandwich for One Classic Potato Salad
Did You Make This?
I’d love to hear from you! Snap a picture on tag me on Instagram, then come back and give this recipe a rating!
