Description
These Best Deviled Eggs are creamy, tangy, and perfectly seasoned with a hint of Dijon, paprika, and dill pickle juice. A quick, crowd-pleasing appetizer that always disappears first!
Ingredients
7 hard-boiled eggs, shells removed, halved, yolks removed
1/4 cup mayonnaise
1 tsp Dijon mustard
1/2 tsp dried mustard
1/2 tsp dill pickle juice
1/4 tsp Worcestershire sauce
1/4 tsp paprika
1/4 tsp ground black pepper
Pinch salt
Pinch cayenne pepper or a drop of hot sauce
1/2 tsp chopped parsley or fresh chives
Instructions
In a small mixing bowl or mini food processor, combine the egg yolks, mayonnaise, Dijon mustard, dried mustard, pickle juice, Worcestershire sauce, paprika, black pepper, salt, and cayenne. Mash until very smooth.
Spoon or pipe the filling into the egg white halves using a piping bag fitted with a large star tip.
Garnish with extra paprika and parsley or chives. Serve chilled.
Notes
These deviled eggs can be prepped ahead by storing the filling separately and piping just before serving. Adjust the seasoning to taste—add extra pickle juice for more tang or more cayenne for heat.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 60
- Sugar: 0.2 g
- Sodium: 70 mg
- Fat: 5.1 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 3.7 g
- Trans Fat: 0 g
- Carbohydrates: 0.4 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 95 mg