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
1/2 gallon water
1/2 teaspoon baking soda
8 cups ice

Deviled Eggs Filling

1/4 cup mayonnaise
2 teaspoons dijon mustard
1 tablespoon dill pickle juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon paprika (divided)

US Customary - Metric

Instructions

Place eggs in a large Dutch oven or pot and cover them with water by about 1". Add the baking soda and bring 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.
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, salt, pepper, and half of the paprika until smooth, adding more salt and pepper to taste.
Place a round or star tip into a piping bag and fill with the Deviled Eggs mixture Finish by sprinkling with the remaining paprika. Enjoy!

Notes

Leftovers: store leftovers in an airtight container for up to 2 days.

Make-ahead: you can make your Hard Boiled Eggs up to 2 days in advance and store them unpeeled in an airtight container in the fridge. The egg yolk mixture can be made up to 2 days in advance and stored in a separate container in the fridge.

Nutrition