Our deviled eggs recipe is a perfect appetizer for gatherings and get-togethers- birthdays, barbecues, or picnics, you’ll find this dish on the table.
WHAT YOU NEED TO MAKE THIS RECIPE
- Eggs: Use large eggs if possible.
- Mustard: The combination of mustard is my favorite. I prefer the tanginess of dijon and the color and simplicity of regular mustard.
- Mayonnaise: I live in North Carolina, so Duke’s Mayo is the only option (if you know, you know)!
- Pickle Brine: Pickles are serious business in our home, and so is the brine they pickle in. Find the best pickles in the deli section of grocery stores, and if you want that good-good, use brine from Grillo’s Pickles.
- Smoked Paprika: Paprika flavors and adds and a nice smoky finish to the deviled eggs.
VARIATIONS AND SUBSTITUTIONS
- Pickled Onions
- Bacon
- Sriracha
- Pickles
- Jalapeños or Serranos: Top the deviled eggs with fresh or pickled chilies for a nice kick.
- Pickled Shallots
- Blackening Seasoning: Replace paprika with our Cajun blackening seasoning for a bit of a twist.
- Chives
- Avocado: Use it as a topping or blend it with the egg mixture; this would be a fun way to make “Green Eggs and Ham” with little ones.
HOW TO MAKE DEVILED EGGS
PEEL- Crack eggshells and carefully peel them under cool running water. Gently dry with paper towels.
CUT- Slice the eggs lengthwise, removing the yolks into a bowl; place the eggs whites on a serving platter.
COMBINE- Mash the yolks into a fine crumble using a fork or blend with a food processor, blender, or immersion blender; next, add the mayonnaise, mustard, pickle brine, paprika, and salt. Mix well.
FILL- Evenly disperse the yolk mixture into the egg whites.
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FREQUENTLY ASKED QUESTIONS
You can store them in the fridge for up to 2 days in an air-tight container.
YOU SHOULD ALSO TRY:
Deviled Eggs
Equipment
- Small Bowl
Ingredients
- 6 large eggs
- 1 tablespoon dijon mustard
- 1 tablespoon mustard
- 2 ½ tablespoons mayonnaise
- 1 teaspoon pickle brine
- ½ teaspoon smoked paprika, plus more to garnish
- kosher salt, to taste
Optional:
- 1 teaspoon dill, dried, to garnish
Instructions
- Crack eggshells and carefully peel them under cool running water. Gently dry with paper towels.
- Slice the eggs lengthwise, removing the yolks into a bowl; place the eggs whites on a serving platter.
- Mash the yolks into a fine crumble using a fork or blend with a food processor, blender, or immersion blender; next, add the mayonnaise, mustard, pickle brine, paprika, and salt. Mix well.
- Evenly disperse the yolk mixture into the egg whites.
Notes
- Web Story: Check out this web story for our deviled egg recipe!