Simple Recipes for Every Day
Deviled Eggs
- 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
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
- 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.
- 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.
- Spoon about 1 tablespoon of filling into each egg white (see Note).
- 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.