Deviled eggs are one of the best appetizers. They are versatile, homey, and delicious — and easy to eat with one hand (a key appetizer trait). With a few simple changes to the ingredients, they can be morphed into a new flavor with ease.
The only bad thing about these little guys is transporting them. Word of advice if you are making these to bring elsewhere – assemble them once you arrive. Bringing a bowl of the pre-made filling and the egg whites to fill is much easier than trying to transport these already assembled (yes, even if you have the deviled egg serving dish like I do).
Traditional Deviled Eggs
Makes 12 Deviled Eggs
Ingredients
- 6 large eggs
- 1/4 c mayo
- 1/2 tbsp yellow mustard
- 1/2 tbsp dijon mustard
- 1/2 tsp garlic powder
- 1 tsp Cholula hot sauce
- 1/2 tsp paprika (plus more for topping)
- 1 tbsp dill pickles minced (or dill pickle relish)
- 1 tsp dill pickle juice
Instructions
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Hard boil the eggs — Place all eggs in pot with water covering about an inch above the eggs. Bring to a boil, turn off the heat, and cover the pot. Let sit for 10-12 minutes. Remove eggs and place into ice water bath, refrigerate, and let cool completely.
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Peel off egg shells, cut eggs in half length wise, and remove yolks and place into bowl.
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Mash the yolks with a fork.
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Add all other ingredients to the yolks and mix together, smashing the yolks more with the fork as you mix everything together. This will give you a bit of a chunky filling. Note, if you would like a smoother filling, you can use a food processor to blend all ingredients together.
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Spoon mixture back into egg whites. There should be enough filling to overflow the eggs.
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Top eggs with a sprinkle of paprika.
