We’ve got a Deviled egg party here.
Who loves deviled eggs? Me! Me, I do!
Deviled eggs are the first thing I think of for an appetizer and to be honest I kinda expect them at every party I go to. At family gatherings my mother makes extra because she knows I could fill up on these beauties alone (I’m working on restraining myself) and we never have leftovers.
I’m not the only one who loves these bite size delicacies. I feel like there is a group of us that hovers around the table grabbing the one at a time until they’re gone.
Can you resist the temptation?
I think it’s hard to resist a good deviled egg. They’re creamy, with a little zing of flavor, and you can eat them whenever. Like you don’t have to wait for a party to enjoy these babies. They make a wonderful snack and can be prepped and kept in the fridge until you want one (or two or three).
The recipe I’m sharing today is my basic deviled egg but I also love adding different flavors and toppings to change things up a bit. Like BLT or Avocado Deviled eggs.
And now you know I have an obsession with deviled eggs and it also explains why I have so many laying hens….I’m never short on eggs around here.
It takes less than 10 ingredients to create these babies. Most of the ingredients are already in your fridge and pantry so there shouldn’t be anything stopping you from making some.Print
Creamy, tart, and never lasting long. These deviled eggs are full of flavor and perfect for a party, or a Thursday snack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 1x
- Category: Appetizer, Snack
- Cuisine: American
- 1 Dz Eggs
- 3 tsp Pickle Juice
- 2 TBS Mayo (use an avocado mayo for Paleo and Keto)
- 1 tsp Dijon Mustard
- 1/4 tsp Salt
- 1/4 tsp Pepper
- Dusting of Paprika
- Place the eggs in a pot and cover with water, letting the water get 1 inch above the eggs.
- Heat the eggs over medium-high heat until the water begins to boil. Once the water is boiling, place a lid on the pot and remove from the heat. Let the eggs sit like this for 10 minutes.
- While the eggs are sitting get an ice bath ready for them by combining Ice and water in a large bowl. After 10 minutes drain the water out of the pot and place the eggs in the ice water to cool.
- When the eggs are cool carefully peel them.
- Now that the eggs are cooled and peeled cut them in half the long way. You can get fancy if you have a wavy edge blade but I like a clean cut. Remove the Yolks and place them in a bowl. Leave the whites for now.
- Using a fork mash the egg yolks into small pieces. Add in the pickle juice and continue to mash with a fork till the yolks are smooth. Then add the mayo, mustard, salt, and pepper and stir to combine everything.
- Now you can put the yolk mixture in a fancy piping bag with a star tip or you can place the yolk mixture in a ziplock bag and cut a small hole in 1 of the bottom corners. Either way works well.
- Set the Egg whites on a row and carefully pipe the egg yolk mixture into where the yolk was. Once all the whites are filled, dust the tops with paprika and serve or chill till ready to serve.
- P.S. You will probably have extra Yolk mixture. You can save this and put it on toast the next day or be like me and end up eating it straight from the bag…
Keywords: Egg, Gluten free