Deviled Eggs are best when the ingredients are simple and complement the flavor of the egg yolk instead of covering it up. These Deviled Eggs are a crowd pleaser. Everyone loves the tangy flavors of these creamy deviled eggs!
Course Appetizer, Snack
Cuisine American
Prep Time 30 minutesminutes
Cook Time 8 minutesminutes
Servings 24Deviled Eggs
Ingredients
1dozen eggs
1.5TbFrench's yellow mustard
⅓Cmayonnaise
1.5Tbdill pickle juice
Salt and pepper to taste
2Tbwhite vinegar
Instructions
Cover cold eggs with enough cold water to be about 1-inch above the eggs and add the white vinegar. The vinegar helps the eggs peel easier once boiled. Put a lid on the pot and bring to a boil. Once boiling, remove the lid and boil for 8 minutes exactly.
As soon as the 8 minutes is up, place the eggs in an ice bath with enough cold water to cover completely. Let sit for 15 minutes in the ice water before peeling.
Once the eggs are completely cool, crack the shell all over the egg and start peeling from the bottom of the egg. There is usually a gap between the egg white and the shell at the bottom of the egg. I usually peel with the bowl of water close by so I can dip my hands and the eggs into the water to get all the little pieces of shell off.
Once all the eggs are peeled, place into a bowl and top with plastic wrap. Place in the fridge for a minimum of 30 minutes and up to 8 hours to chill completely.
Once chilled, split each egg vertically so half of the yolk is in each half. Pop the yolk out of the white and into a medium mixing bowl. You can do this easily by turning the egg over and gently pinching the egg. The yolk usually pops right out.
Once you have all your yolks in a bowl, use a fork to smash the yolks into a smooth paste. Add the mayonnaise next and continue to smash until the mix is nice and smooth. Next add the pickle juice, mustard, and salt and pepper to taste and stir to combine.
Fill each egg white with the yolk mixture and place back in the fridge to set up for about an hour. I use a Ziploc bag with the corner cut off like a piping bag to fill each egg white.