Deviled Eggs make a great appetizer to bring to a party, and this recipe is the best! My easy instructions plus a secret ingredient make the best deviled eggs.
Whenever I’m invited to a party and I am supposed to bring an appetizer, I feel ALL the pressure. As a food blogger, I feel like everyone is extra focused on what I bring – like on my waistline if I was personal trainer. I’m sure it’s mainly in my head, but I still feel it!
But, sometimes it’s best to stick with a classic. A recipe that makes people think of their childhood and simple times. Ah, Deviled Eggs, you never disappoint.
PERFECT DEVILED EGGS START WITH HARD BOILED EGGS
To make this recipe you will need to hard boil your eggs. Here are a few tips:
- Leave your egg carton on its side in the refrigerator for a day to get centered yolks. (You’ll notice I skipped this step.)
- Use very fresh eggs. As an egg ages, the fibrous tissue that keeps a yolk centered starts to weak. Using older eggs will result in a yolk that is close to the edge of the white, making it easy to tear.
- Follow my instructions in How to Hard Boil Eggs for beautiful eggs every time.
HOW TO MAKE DEVILED EGGS
Once you have your hard boiled eggs peeled, we can move on to this delicious recipe.
Cut all of the eggs in half. Place the whites on a platter you would like to serve your deviled eggs on.
Put all of the yolks in a small bowl.
Add in the mayonnaise, mustard, salt, and PICKLE JUICE! That’s right, pickle juice is our secret ingredient. No pickle juice in your house? Substitute with 1/2 a teaspoon vinegar.
Use just one beater on a hand held mixer to whip up this small amount. It will get it nice and smooth.
By using a piping bag we can get a nice pretty swirl in our eggs. (I use this same set for my Cut Out Sugar Cookies and my Gingerbread House.) If you don’t have one on hand, use a plastic bag with the tip cut off.
This deviled egg recipe can be made up to two days in advance.
Lay them in a single later in an airtight container and store in the refrigerator.
SERVING A CROWD
This recipe only makes 12 deviled eggs. If you are making this for a larger group, you will probably want to double the recipe. That’s easy to do
Did you know that it’s super easy to print out a version of a double recipe on my blog?? Hover over the serving size (highlighted in blue, it says 12 on this recipe) and then slide the the white line until you get the number you want (24 for this one).
As far as appetizers go, this is a pretty good option. Each Deviled Egg only has 52 calories.
Plus, each one has 3 grams of protein. If you have eaten your weight in Puppy Chow, this might be a nice way to balance out that sugar. Just saying.
VARIATIONS ON DEVILED EGGS
I also really love how easy it is to mix up this recipe. You could:
- Add in a little buffalo sauce and top with blue cheese to make Buffalo Deviled Eggs
- You could replace the pickle juice with jalapeño juice and dice up some pickled jalapeños to go inside the yolk mixture for Jalapeño Deviled Eggs.
- You could toss in some bacon and then top each one with more bacon for Bacon Deviled Eggs.
OTHER GREAT APPETIZERS
Appetizers are my favorite. I could live on them. Here are a few more I love:
This Orange Honey Baked Brie couldn’t be easier, but is a crowd pleaser.
My Spinach Balls are no fail! I have left out entire ingredients and they still turn out fine!
If you need another bite sized treat make my easy version of Stuffed Mushrooms.
Remember the time I ate a whole batch of Cowboy Caviar by myself?
Drop me a line to tell me your favorite appetizers!
Deviled Eggs Recipe
- 6 hard boiled eggs peeled
- 1/4 cup mayonnaise (I used light)
- 1 teaspoon pickle juice
- 1 teaspoon mustard
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- fresh chives optional
- paprika optional
- Cut the hard boiled eggs in half.
- Put all the of the yolks in a bowl. Mix in the mayonnaise, pickle juice, mustard, pepper, and salt until fully smooth.
- Put the mixture into a piping bag fit with a star tip. (Or a plastic bag with the tip cut off.) Pipe it into the egg white halves. Top with paprika and fresh chives if you like.
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