Deviled eggs are a timeless appetizer that never fails to impress at gatherings and potlucks. With their creamy filling, they’re a crowd-pleaser that disappears fast from the buffet table. But not all deviled eggs are created equal. If you’re searching for the best deviled eggs recipe that will have everyone coming back for seconds, look no further! Let me share my mom’s tried-and-true recipe for delicious deviled eggs.
Watch Video and Learn How to Make This Recipe
Eggs for Deviled Eggs
Before I share my recipe for the filling, let’s talk about the foundation of any great deviled egg β the hard-boiled eggs themselves. My preferred method for boiling eggs is the 5-5-5 method using the Instant Pot. This ensures perfectly cooked eggs with creamy yolks and tender whites every time. Once your eggs are hard boiled and cooled, it’s time to peel the eggs and move on to the filling.
With a sharp knife carefully slice each egg in half lengthwise. Gently remove the yolks and transfer them to a small bowl.
Ingredients for Deviled Eggs
With just a few simple ingredients and easy steps, you can create a delicious batch of classic deviled eggs that are perfect for any occasion. Whether you’re hosting a party or simply craving a tasty snack, these deviled eggs will be a hit!
- 12 boiled eggs
- mayonnaise
- yellow mustard
- sweet pickle juice
- Salt
- Paprika
Mash the egg yolks with a fork until smooth.
Deviled Egg Recipe
Add mayo, yellow mustard, and sweet pickle juice to the bowl. Adjust the amount of pickle juice to achieve your desired flavor, adding it gradually to your taste. Season with salt, if desired, and mix everything together until smooth and creamy. My mom always said the secret in the yolk mixture is the sweet pickle juice. I have also used the juice in sweet pickle relish if I am out of sweet pickles. Note: My mom typically would use Miracle Whip. I find mayonnaise and sweet pickle juice make them the perfect amount of sweet and tangy.
Spoon the deviled egg mixture back into the hole of each egg white. My mom always filled the eggs with a spoon. I like to place the mixture in a pastry bag fitted with a large tip and pipe the mixture into the egg white halves. I use a large plain round piping tip (1A or 806) or a large star tip (1M or 824)
Sprinkle a pinch of paprika over the top of each filled egg for a classic finishing touch. Just like my mom used to do it. β₯οΈ
Deviled Eggs
Equipment
- Pressure Cooker
Ingredients
- 12 boiled Eggs
- ΒΌ Cup mayonnaise
- 3 teaspoons yellow mustard
- 1 Tablespoon sweet pickle juice
Instructions
- Boil eggs in Instant Pot.
- Remove eggs from the ice bath, peel them, and slice them in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg white halves on a plate.
- Mash the yolks with a fork and add the mayonnaise, yellow mustard, and sweet pickle juice. I usually add pickle juice a teaspoon at a time until I have the flavor just right. Add salt to taste if desired. Stir everything together until it’s smooth.
- Spoon the deviled egg mixture back into the hole of each egg white. Sprinkle paprika on top for garnish.
Nutrition
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