Classic Deviled Eggs
Easy recipe for creamy, perfectly seasoned Deviled Eggs PLUS tips for hard boiling eggs. Deviled Eggs are a must-have side for Easter, barbecues or any holiday or gathering and this recipe is my family’s favorite!
Servings: 12 eggs
Calories:
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon dill pickle brine juice from the jar
- 1/2 teaspoon dill dry or fresh - same amount (or more to taste)
- 1/2 teaspoon yellow (ball park) mustard
- salt and black pepper to taste
- paprika for sprinkling on top
Instructions
- This recipe makes 12 Deviled Eggs but may be doubled.
- Hard boil the eggs then cool in a water bath and peel. See body of post for easy-peel hard boiled eggs.
- Slice the eggs in half lengthwise then gently remove the yolks (I use a teaspoon) placing them in a mixing bowl. Place the egg whites on a serving platter.
- Mash the yolks with a fork then add the Miracle Whip, mayonnaise, onion powder, vinegar and yellow mustard blending vigorously and making sure there are no lumps. Optional: blend with a hand mixer.
- Season with salt and pepper to taste then spoon the filling into the egg white halves. Lightly sprinkle with paprika and a fine pinch of salt. Optional: for a fancier touch, add the mayo-yolk mixture to a piping bag and pipe into the egg whites using a star tip.
- Refrigerate until you're ready to eat.
Notes
If you're a classic mayo or straight up miracle whip gal, go ahead and use one without the combination.