Best-Ever Deviled Eggs Recipe
Total Time
30 mins
Prep Time
15 mins
Cook Time
15 mins
Rating
4.98 out of 5 stars
(372)
Ingredients
16 deviled eggs
- 8 hard boiled eggs, peeled and halved
- 1/4 cup mayonnaise
- 2 tsp dill pickle juice
- 1/2 tsp yellow mustard (or dijon), or to taste
- pinch of salt, or to taste
- 1/8 tsp black pepper
- 1/8 tsp garlic powder
- 2 baby dill pickles, very finely diced
- 1/8 tsp paprika, to garnish
- 3 oz bacon (4 strips), chopped and browned, for topping
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Preparation
Step 1
Cut peeled eggs in half lengthwise and place them on a serving platter. Remove yolks with a spoon and place them in a medium mixing bowl.
Step 2
Mash yolks to a fine crumb with a fork. Add 1/4 cup mayo, 2 tsp pickle juice, 1/2 tsp mustard, 1/4 tsp salt, 1/8 tsp black pepper, and 1/8 tsp garlic powder and mash together until creamy.
Step 3
Mix in finely diced pickles. Add more seasonings to taste if needed.
Step 4
Spoon a generous teaspoon of the egg mixture into each egg half. Garnish the top with a generous sprinkle of paprika and a big pinch of browned bacon bits.
Step 5
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Chef's notes
Garnish with paprika even if not adding bacon, to add color and flavor.
Use older eggs for easier peeling.
Chill boiled eggs in an ice bath right after cooking to make peeling easier.
Roll the egg on the counter to crack the shell all around, then soak in a bowl of water for easier peeling.
