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Four simple ingredients and you will have the Best-Ever Deviled Eggs at your table. A classic recipe made with pantry staples like mayo, mustard and our secret ingredient, pickle juice will be a huge hit at your next backyard bbq or elegant event!

Deviled eggs have been a staple at picnics, potlucks and holiday gatherings and celebrated for their creamy texture and savory flavor. This classic deviled eggs recipe is made with perfectly boiled eggs, dijon mustard, rich mayonnaise and a dash of pickle juice. Whether you are a seasoned chef or a novice in the kitchen, you can master this recipe with ease and are sure to impress your guests. This post will guide you through the best classic deviled egg recipe, providing tips and tricks to perfect this must have appetizer!

Ingredients

To create the perfect deviled eggs, you will need only a few ingredients!

Eggs
Star of the show! Boil them yourself or buy packaged hardboiled eggs for a quick tip.

Mayonnaise
Any mayo is great! I do love using a dairy free option…Primal Kitchen is my favorite!

Dijon Mustard
Adds a really nice flavor but feel free to sub for yellow mustard if you prefer.

Pickle Juice
A bit of tanginess. I love adding pickle juice instead of vinegar to our deviled eggs adding a subtle flavor.

Garnish
The options are endless, but I always add a dash of paprika, a slice of pickle, fresh herbs like dill or chives! Another great addition is a drizzle of hot sauce.

Step-by-Step Instructions to Make The Best Deviled Eggs

Boil the eggs

• place the eggs in a single layer in a saucepan and cover them with cold water
• Bring the water to a rolling boil over medium to high heat
• Once the water is boiling, cover the saucepan and remove the pot from the heat Allow the eggs to sit in the hot water for 10-12 minutes
• After the eggs are cooked, transfer them to an ice bath to cool for 10 minutes
• Peel the eggs and set aside until ready to use

Prepare the Filling

• Cut the hardboiled eggs in half and remove the yolks and place them in a medium size bowl.
• Place the egg whites on a platter
• Mash the yolks with a fork or whisk until they are crumbly
• Add the dijon, mayonnaise, pickle juice and pepper to the yolks and whisk until smooth and creamy

Fill the Egg Whites

• Spoon or pipe the yolk mixture into the egg white halves
• Garnish with a light dusting of paprika, a small slice of pickle and sprinkle with micro greens, fresh dill, chopped chives and or hot sauce

Serve and Enjoy

• Chill the deviled eggs in the refrigerator for 20-30 minutes before serving to allow the yolk mixture to set
• Serve cold and enjoy!

Tips for Perfect Deviled Eggs

Eggs
Boiling your own eggs is always an option, but if you need a quick and easy appetizer you can buy hardboiled eggs from the store. I love this option and I tend to keep hardboiled eggs in our refrigerator so I can always make these for a last minute appetizer or snack.

Whip It
If you have a food processor, I love adding the yolk mixture into the food processor and whip it to create a really light and fluffy texture! This is not necessary but will take it up notch!

Flavor Variations
While classic deviled eggs are always the best, it is fun to add different toppings to make each recipe unique. I love adding a dash of hot sauce on each deviled egg, crumbled bacon, different herbs or even everything seasoning.

Presentation
For a professional look, use a piping bag with a star tip to fill the egg whites. This will look beautiful and will ensure that you evenly distribute the yolk mixture.

Leftover
Great the next day! Always save your leftovers and they are a perfect snack! These will stay good for up to two days.

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Best-Ever Deviled Eggs

Four simple ingredients and you will have the Best-Ever Deviled Eggs at your table. A classic recipe made with pantry staples like mayo, mustard and our secret ingredient, pickle juice will be a huge hit at your next backyard bbq or elegant event!

Course Appetizer, Snack

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 18 Deviled Eggs

Calories 56kcal

Author Kristen Massad

Ingredients

• 8 Hard Boiled Eggs
• ¼ Cup Mayonnaise
• 1 ½ Teaspoon Dijon Mustard
• 1 Teaspoon Pickle Juice
• ⅛ Teaspoon Ground Pepper
• Garnish: Paprika, Cornishon (pickle), Sea Salt, Chives, Bacon, Hot Sauce

Instructions

Boil the Eggs

• Place the eggs in a single layer in a saucepan and cover it with cold water
• Bring the water to a rolling boil over medium to high heat
• Once the water is boiling, cover the saucepan and remove the pan from the heat. Allow the eggs to sit for 10-15 minutes before removing from the water
• After the eggs are cooked, transfer them to an ice bath to cool for 5-10 minutes before peeling
• Peel the eggs and set them aside until you are ready to us

Prepare the Filling

• Cut the hardboiled eggs in half, remove the yolks and place them in a medium size bowl
• Arrange the egg white halves on a platter and set aside
• Add the mayonnaise, dijon mustard, pickle juice and pepper to the yolks and whisk until smooth and creamy (add this filling to a food processor if you want it whipped, extra light and fluffy)

Fill the Egg Whites

• Spoon or pipe the yolk mixture into the egg white halves
• Garnish with a light dusting of paprika, a slice of cornichon (pickle), chives, dill and a sprinkle of sea salt (all garnishes are optional)

Serve and Enjoy

• Chilled the deviled eggs for 20 minutes before serving

Nutrition

Serving: 1Deviled Egg | Calories: 56kcal | Carbohydrates: 0.3g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 56mg | Potassium: 29mg | Fiber: 0.02g | Sugar: 0.3g | Vitamin A: 118IU | Vitamin C: 0.002mg | Calcium: 12mg | Iron: 0.3mg