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.

INGREDIENTS

– 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.

1

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.

2

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.

3

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

4

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.

5

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