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Deviled Eggs with herbs.
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The Best Deviled Eggs

These classic deviled eggs are stuffed with a creamy and tangy filling you'll love. They're so easy to make and feature a secret ingredient!
Course Appetizer
Cuisine American
Keyword Deviled Eggs, Deviled Eggs Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 serving
Calories 113kcal
Author Natalya Drozhzhin

Ingredients

US Units - Metric

Instructions

  • Place 6 eggs in a pot. Fill the pot with water up to an inch above the eggs. Place on the stovetop over high heat. Bring the water to a rapid boil. Remove from the heat, cover the pot with a lid, and allow the eggs to continue cooking for ten minutes. Meanwhile, prepare an ice bath in a large bowl.
    Eggs in a pot with water.
  • Carefully place the eggs in the ice bath, and allow the eggs to completely cool. Then, peel the eggs, rinse with water, and pat dry with a paper towel.
    Hard boiled eggs in a bowl with ice water.
  • Slice the eggs in half and carefully spoon out the egg yolks into a bowl. Crumble the egg yolks with a fork.
    Eggs cut open with yolks removed.
  • Add mayo, Dijon mustard, pickle juice, and pepper to the egg yolks. Mix together until well combined.
    Egg yolks with seasoning and mayo in a bowl.
  • Carefully spoon about two teaspoons of the egg yolk mixture back into the cavity of each yolk half. Sprinkle with paprika and enjoy!
    Deviled Eggs with herbs and toppings.

Nutrition

Calories: 113kcal | Carbohydrates: 1g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 167mg | Sodium: 190mg | Potassium: 66mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 271IU | Vitamin C: 0.003mg | Calcium: 26mg | Iron: 1mg