Classic Deviled Eggs Recipe

5 from 1 vote

This classic Deviled Eggs recipe is perfect for Easter brunch, potlucks, summer picnics, and showers. It’s a simple no-frills appetizer that is easy to adapt and totally delicious.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Snack

Cuisine: American

Servings: Deviled Eggs

Calories: 125kcal

Author: The Carefree Kitchen

Ingredients

Hard Boiled Eggs

12 large Eggs
½ gallon Water
½ teaspoon Baking Soda
8 cups Ice

Deviled Eggs

¼ cup Mayonnaise reduced fat is fine
2 teaspoons Mustard
1 Tablespoon Dill Pickle Juice
¼ teaspoon Salt
1 pinch Pepper
¼ teaspoon Paprika add half to yolk mixture and half to sprinkle on top

Instructions

How to Hard Boil Eggs

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 with a lid. Let the eggs sit for 9-12 minutes, depending on how "done" you want your eggs.
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 and place on a towel to dry.

How to Make Deviled Eggs

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.
Mash the yolks with the mayonnaise, mustard, pickle juice, paprika, salt, and pepper until smooth. Add more salt and pepper to taste.
Place a round or star tip into a piping bag and fill with the Deviled Eggs mixture (Note: you could also use a spoon to add a heaping spoonful). Finish by sprinkling with paprika. Enjoy!

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