This classic Deviled Eggs recipe is perfect for Easter brunch, potlucks, picnics, and baby showers.

It’s a simple, no-frills appetizer that is easy to adapt and totally delicious.


– Eggs – Ice – Mayonnaise – Mustard – Dill Pickle Juice

Place your raw eggs in a large Dutch oven or pot and cover them with water by about 1". Add the baking soda.


Bring the water to a low boil over medium-high heat. Once the water has reached a rapid boil, remove the pot from the heat and cover it with a lid.


While the eggs cook, prepare a bowl of ice water. After the desired resting time, use a slotted spoon to remove the eggs from the hot water and place them in the ice water to stop the cooking and cool completely.


Let the eggs sit in the ice water for about 5 minutes, then remove them and place them on a towel to dry.


Once the eggs have completely cooled, peel and slice them in half lengthwise. Carefully scoop out the yolks and add them to a small bowl.


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