Deviled Eggs Recipe
This is my super easy classic deviled egg recipe that never fails. The deviled egg filling is easily customized to any ingredients you have on hand - savory or tangy!
Servings 6 serving
Calories 113kcal
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp dijon mustard
- 2 tbsp pickle juice use your favorite
- 1/4 tsp ground black pepper
- 1/4 tsp paprika
Instructions
- Place six eggs in a pot and cover so an inch of water is above the eggs. Over high heat, bring the water to a rapid boil, then immediately remove from heat, cover with a lid, and let sit for 10 minutes. While they cook, prepare an ice bath in a large bowl.
- 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.
- Slice the eggs in half and carefully spoon out the egg yolks into a bowl. Crumble the egg yolks with a fork.
- Add mayo, Dijon mustard, pickle juice, and pepper to the egg yolks. Mix together until well combined.
- Carefully spoon about two teaspoons of the egg yolk mixture back into the cavity of each yolk half. Sprinkle with paprika and enjoy!
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