My Favorite Deviled Eggs Recipe
Deviled Eggs are a staple that everyone should be able to make. Whether serving a tray of these at an Easter brunch or a summer picnic, this quick and easy appetizer will be gone in a flash!
Servings 24 Halves
Calories 65kcal
Ingredients
- 12 Large eggs at room temperature*
- 1/2 Cup Mayonnaise
- 2 Tbsp Finely chopped green onions plus more for garnish
- 2 Tbsp Dill pickle relish
- 1 1/2 tsp Dijon mustard
- 1-2 tsp Dill pickle juice
- 1/2 tsp No-salt Cajun seasoning
- 1/4 tsp Garlic powder
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- A dash of hot sauce
- Paprika for garnish
Instructions
- Bring a large pot of water to a boil, then use a slotted spoon to gently place the eggs in the water.
- Boil for 12 minutes, and in the meantime, prepare a large bowl of ice water.
- When they're ready, remove the eggs from the water with the same spoon and place them directly into the ice water.
- Let them cool for at least 15 minutes, then gently tap to crack an egg all the way around.
- Gently remove the shell (it should come off easily, so if it doesn't, place it back in the water bath for 5 more minutes.)
- Rinse the eggs once all of them have been shelled.
- Slice each one in half lengthwise, then remove the yolks using your fingers and place them in a medium bowl.
- Set the egg white parts on a cutting board or serving platter.
- Roughly mash the yolks with a fork, then add the remaining ingredients to the bowl and beat with an electric mixer or vigorously by hand with a whisk until smooth.
- Taste and adjust salt, pepper, mustard, or pickle juice as needed.
- Spoon or pipe the filling evenly into the egg white halves.
- Lightly sprinkle the tops with paprika and garnish with sliced green onions if desired.
Notes
*Note:
If you don't have time to wait for them to come to room temperature, place them in a bowl and cover with warm water, changing it out every 3-4 minutes to speed up the process. Do not use scorching hot water, as this will start to pre-cook the eggs and affect cooking time. Storing:
These deviled eggs should be served within an hour of assembly.
The egg whites and yolk filling can be stored separately in airtight containers in the fridge for up to 2 days or until they start to smell sulfuric.
If you don't have time to wait for them to come to room temperature, place them in a bowl and cover with warm water, changing it out every 3-4 minutes to speed up the process. Do not use scorching hot water, as this will start to pre-cook the eggs and affect cooking time. Storing:
These deviled eggs should be served within an hour of assembly.
The egg whites and yolk filling can be stored separately in airtight containers in the fridge for up to 2 days or until they start to smell sulfuric.
Nutrition
Calories: 65kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 84mg | Sodium: 106mg | Potassium: 36mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 150IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.4mg