Best Deviled Eggs Recipe
Theses are the Best Deviled Eggs you will ever make! They are creamy, zesty, and loaded with irresistible flavor! They're so good, you’ll wonder why they’re called 'deviled' when they taste this heavenly!
Servings: 14
Calories: 67kcal
Ingredients
- 7 hard-boiled eggs shells removed, cut in half lengthwise, and egg yolks removed
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp dried mustard
- 1/2 teaspoon 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 fresh chives
Instructions
- In a small mixing bowl (or a mini food processor), combine the yolks, mayonnaise, Dijon, mustard, pickle juice, Worcestershire sauce, paprika, black pepper, salt, and cayenne pepper (or hot sauce). Using a fork, mash until really smooth.
- In a large piping bag fitted with an extra-large star tip, place the filling inside. Pipe the mixture into the halved egg whites.
- Garnish with additional paprika and parsley or chives, if desired.
Notes
STORE deviled eggs in an airtight container in the refrigerator for 3-4 days when filled. To prevent the filling from drying out, cover the eggs with plastic wrap before sealing the container.
If possible, store the whites and yolk mixture separately and assemble just before serving for maximum freshness. Keep them in a covered container to avoid your fridge smelling like eggs.
Avoid freezing deviled eggs, as the texture of the egg whites may become rubbery. Serve chilled and discard any eggs left out at room temperature for more than 2 hours.
Nutrition
Calories: 67kcal | Carbohydrates: 0.4g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 64mg | Potassium: 36mg | Fiber: 0.05g | Sugar: 0.3g | Vitamin A: 151IU | Vitamin C: 0.03mg | Calcium: 14mg | Iron: 0.3mg
