Deviled Eggs

Introduction

Deviled eggs are the perfect crowd-pleaser, balancing creamy richness with a delightful tangy crunch. This classic recipe gets its signature flavor from sweet pickle relish and a splash of pickle juice, creating a filling you’ll want to eat by the spoonful. You can whip them up for any gathering, from a casual picnic to an elegant holiday party.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 24 deviled egg halves

Ingredients

• 12 large eggs
• 1/3 cup mayonnaise ((prefer Duke’s brand))
• 1 tablespoon Dijon mustard
• 2 heaping tablespoons sweet pickle relish
• 1-2 tablespoons pickle juice ((substitute white or cider vinegar))
• salt and black pepper to taste
• paprika ((for garnish))

Instructions

1. Place the eggs in a single layer in a large saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
2. Once boiling, cover the pan, remove it from the heat, and let the eggs sit for 10 minutes.
3. Prepare an ice bath by filling a large bowl with cold water and ice. After the 10 minutes, immediately transfer the eggs to the ice bath with a slotted spoon and let them cool completely for about 10-15 minutes.
4. Gently tap each egg on a hard surface and peel under cool running water.
5. Slice each peeled egg in half lengthwise. Gently remove the yolks and place them in a medium mixing bowl. Arrange the empty whites on a serving platter.
6. Mash the yolks thoroughly with a fork until they form fine crumbs.
7. To the yolks, add the mayonnaise, Dijon mustard, sweet pickle relish, and 1 tablespoon of pickle juice. Mash and stir until the mixture is very smooth and creamy.
8. Taste the filling and adjust seasoning. Add salt, pepper, and the additional tablespoon of pickle juice if you desire more tang or moisture. Mix well.
9. Spoon or pipe the yolk mixture into the cavities of the egg white halves.
10. Garnish each deviled egg with a light sprinkle of paprika just before serving.

Variations

• Ultra-Smooth Filling: For an extra silky texture, press the yolk mixture through a fine-mesh sieve before adding the wet ingredients.
• Herb-Infused: Fold finely chopped fresh chives, dill, or parsley directly into the yolk filling for a pop of color and fresh flavor.
• Spicy Presentation: Instead of paprika, garnish each egg with a single slice of pickled jalapeño or a small dollop of hot sauce.
• Formal Piping: Transfer the filling to a zip-top bag, snip off a corner, and pipe it into the whites for a more elegant, restaurant-style appearance.

Tips for Success

• Using slightly older eggs (1-2 weeks old) makes them easier to peel than very fresh eggs.
• Don’t skip the ice bath! It stops the cooking process and helps prevent that unappealing green ring from forming around the yolk.
• For the smoothest filling, ensure your egg yolks are completely cooled and crumbled before adding the mayonnaise and other ingredients.
• Chill the assembled deviled eggs for at least 30 minutes before serving. This allows the flavors to meld and makes them easier to transport.

Storage & Reheating

Store leftover deviled eggs in a single layer in an airtight container in the refrigerator for up to 2 days. Deviled eggs are meant to be served cold and should not be reheated, as the filling will separate and the whites can become rubbery.

FAQ

How do I get the perfect hard-boiled egg?

The steam method described (boil, cover, and let sit for 10 minutes off the heat) is very reliable. The ice bath is crucial for easy peeling and perfect yolks.

Can I make these ahead of time?

Yes. You can boil and peel the eggs up to 2 days in advance. For best results, mix the filling and fill the whites no more than 1 day ahead. Garnish just before serving.

My filling is too runny. How can I fix it?

Add more crumbled egg yolk or refrigerate the filling for 15-20 minutes to firm up before piping. If it’s still runny, you may have added too much pickle juice or mayonnaise.

My filling is too thick/dry. What should I do?

Add the remaining tablespoon of pickle juice (or vinegar), one teaspoon at a time, until it reaches your desired creamy consistency.

How do I transport deviled eggs?

Use a deviled egg carrier or a container with a tight-fitting lid. Place the eggs in a single layer and consider putting a damp paper towel on top before sealing to keep them moist.

Can I use a different type of mustard?

Yes, you can substitute yellow mustard for the Dijon for a sharper, classic ballpark flavor, but the Dijon provides a more complex, smooth tang.