Deviled Eggs Recipe
Classic deviled eggs with ultra-creamy filling, easy-to-peel shells, and bold flavor options. Perfect for parties, picnics, or everyday snacks.
Ingredients
Base
- 6 large eggs hard-boiled and peeled
- 3 tbsp mayonnaise
- 1 tbsp unsalted butter softened
- 1 tbsp pickle juice or sweet/dill relish
- 1 tsp mustard optional, to taste
- ¼ tsp salt to taste
- ⅛ tsp black pepper to taste
Topping
- ½ tsp paprika for garnish
Instructions
- Place eggs in a single layer in a pot, cover with water, and add 1 tsp baking soda. Bring to a boil, cover, remove from heat, and let sit for 12 minutes. Transfer to an ice bath for 10 minutes.
- Peel the eggs gently and slice them in half lengthwise. Remove yolks and place in a mixing bowl or food processor.
- Add mayonnaise, butter, pickle juice, mustard (if using), salt, and pepper to the yolks. Blend until smooth using a food processor or hand mixer.
- Transfer the filling to a piping bag and fill each egg white half with the mixture.
- Sprinkle paprika on top for garnish and serve chilled.
Notes
To make ahead, store egg whites and yolk filling separately in the fridge for up to 2 days. Assemble just before serving. For variations, try adding chives, cheddar, avocado, or sriracha for flavor twists.
Nutrition Facts (Per Serving):
- Calories: 89 kcal
- Carbohydrates: 2 g
- Protein: 6 g
-
Fat: 6 g
- Saturated Fat: 2 g
- Polyunsaturated Fat: 2 g
- Monounsaturated Fat: 2 g
- Trans Fat: 0.02 g
- Cholesterol: 187 mg
- Sodium: 157 mg
- Potassium: 74 mg
- Fiber: 0.1 g
- Sugar: 0.4 g
- Vitamin A: 279 IU
- Vitamin C: 0.03 mg
- Calcium: 29 mg
- Iron: 1 mg