Dangerously Good Deviled Eggs

These dangerously good deviled eggs are a tasty twist on a springtime classic. They’ve got a few secret ingredients that make them extra addictive!

Dangerously Good Deviled Eggs | lifemadesimplebakes.com
Deviled eggs are kind of like chocolate chip cookies. Everyone has their own unique recipe, but they’re all delicous. This is my spin on a classic. It has a few unusual ingredients that make them extra special. I also have unique method that cooks boiled eggs perfectly and makes peeling them almost effortless. 🙌

Dangerously Good Deviled Eggs | lifemadesimplebakes.com
Let’s talk about cooking the eggs first. I’ve always struggled with getting boiled eggs to cook right AND to peel without making a mess. That was until I tried steaming them instead of boiling them. It made all the difference!

Dangerously Good Deviled Eggs | lifemadesimplebakes.com

How to boil steam eggs:

  • Place a steamer basket in a large pot
  • Add a few inches of water, then set the pot over medium heat and cover with lid
  • Once steam starts forming, add the eggs, cover and cook for 15 minutes
  • After 15 minutes, drain the water and fill the pot half way with cold water and 2 cups of ice. Let sit for 10 minutes.

Dangerously Good Deviled Eggs | lifemadesimplebakes.com
They will peel beautifully. You can also refrigerate them and peel them later without any problems. I haven’t boiled an egg in years because this method is SO amazing! P.S. if you have an Instant Pot you can use this method too. Just add 1 cup of water, set the rack in, place eggs on top and hit LOW PRESSURE for 12 minutes then use the manual or quick release method. Continue with ice bath.

Dangerously Good Deviled Eggs | lifemadesimplebakes.com

Once the eggs have been peeled, cut them in half lengthwise, remove the yolks and add them to a small mixing bowl (or a mini food processor). Add the mayo, dijon, dried mustard, DILL PICKLE JUICE (instead of straight up vinegar), worcestershire, paprika, ground black pepper and a pinch of salt and cayenne (or hot sauce). Mix until smooth.

Dangerously Good Deviled Eggs | lifemadesimplebakes.com

Using a large pastry bag or ziploc bag fitted with an extra large star tip, pipe the filling into the halved whites. Sprinkle with extra paprika and parsley or chives. You can add bacon crumbles too, because, you know… BACON. ❤️

Dangerously Good Deviled Eggs

These dangerously good deviled eggs are a tasty twist on a springtime classic. They've got a few secret ingredients that make them extra addictive!

Ingredients:

  • 7 hard boiled eggs, shells removed, cut in half lengthwise, and egg yolks removed
  • 1/4 c. mayonnaise
  • 1 tsp. dijon mustard
  • 1/2 tsp. dried mustard
  • 1/2 tsp. dill pickle juice
  • 1/4 tsp. worcestershire sauce
  • 1/4 tsp. paprika
  • 1/4 tsp. ground black pepper
  • pinch salt
  • pinch cayenne pepper or drop of hot sauce
  • 1/2 tsp. chopped parsley or chives (optional)

Directions:

  1. In a small mixing bowl (or a mini food processor), the yolks, mayonnaise, dijon, mustard, pickle juice, worcestershire, paprika, black pepper, salt, and . Using a fork, mash until really smooth.
  2. In a large piping bag fitted with an extra large star tip, place filling inside. Pipe into halved egg whites.
  3. Garnish with additional paprika and parsley or chives, if desired.
- Crumbled bacon is also a delicious garnish.
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