Classic Deviled Eggs

Do you love classic deviled eggs but are scared to try making them at home? Don't be! With these tips and tricks, you'll be a pro at making the best deviled eggs in no time. Perfectly creamy, tangy, and delicious - they're sure to be a crowd-pleaser at any of your parties!

Prep Time15

Cook Time30

Total Time45

Course: Appetizer

Cuisine: American

Keyword: appetizer, holiday

Servings: servings

Calories: 57kcal

Author: Laura

Equipment

Medium mixing bowl
Fork
Hand mixer or Stand Mixer
Piping Bag with Tip optional

Ingredients

6 hard-boiled eggs peeled
2 Tablespoons Mayonaisse
2 Tablespoons sweet pickles finely chopped
1 Tablespoon sweet pickle juice
¼ teaspoon salt
⅛ teaspoon pepper
Paprika for garnish
Chives for garnish

Instructions

Cook your eggs how you prefer to hard-boil them. I prefer to cook them in the Instant Pot because I find they peel easier.
Once peeled and rinsed, slice the eggs length-wise to make 12 egg halves.
Place the yellow yolks in a bowl and mash with a fork until crumbly.
Then add the mayonnaise, sweet pickles, pickle juice, salt and pepper and stir until well combined. Use a hand mixer or stand mixer to get a smooth filling.
Scoop 2 Tablespoons of filling into each egg half. You can use a piping bag and decorator's tip to fill the eggs to make it fancy.
Garnish with a sprinkle of paprika and chives.
Serve cold and enjoy!

Notes

My mom's secret ingredient for sweetening the deviled eggs is sweet pickle juice! In addition to chopping some sweet pickles for the egg filling, she always added some of the juice.
Whether you boil your eggs in the Instant Pot or on the stove, always place them in an ice bath when they are cooked, but still in their shell. This will help them peel more easily.
Use a deviled egg platter for an elevated serving display.

Nutrition