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Simple Recipes for Every Day

Deviled Eggs

a plate of homemade deviled eggs sprinkled with paprika and chives
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  10 min

Ingredients

  • 6 Hard-Boiled Eggs, cooled
  • 4 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon pickle brine, (or apple cider vinegar)
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper

For Serving (optional)

  • Thinly sliced radishes
  • Microgreens
  • Finely chopped chives
  • Cooked bacon pieces
  • Paprika
  • Cornichons

Method

  1. Peel the eggs and slice in half lengthwise. Using a spoon, carefully scoop the egg yolks into a medium bowl. Place the egg whites on a plate.
  2. To the bowl with the egg yolks, add the mayonnaise, mustard, pickle brine, salt, and pepper. Blend until smooth using an immersion blender or fork. Tip: for extra creamy filling, use a small food processor for this step.
  3. Spoon about 1 tablespoon of filling into each egg white (see Note).
  4. Garnish with desired toppings and serve immediately or cover and store refrigerated for up to 24 hours before serving.

Notes

Alternatively, transfer the egg yolk mixture to a large zip-top plastic bag. Using kitchen shears, snip off one tip of the bag, creating a ½-inch hole. Pipe about 1 tablespoon of filling into each egg white half.