Classic Deviled Eggs Pickle Juice (Print-Friendly Version)
Smooth yolk filling with subtle pickle juice transforms hard-boiled eggs into a flavorful, crowd-pleasing bite.
# What You'll Need:
→ Eggs
01 -
10–12 hard-boiled eggs
→ Filling
02 -
70 ml mayonnaise
03 -
1/4–1/2 teaspoon kosher salt
04 -
Pinch of ground black pepper
05 -
1/2 teaspoon Dijon mustard
06 -
1 teaspoon yellow mustard
07 -
3–4 teaspoons bread and butter pickle juice
08 -
1/2 teaspoon white vinegar
→ Garnish
09 -
Paprika for dusting
10 -
Fresh dill leaves or chopped chives
# How to Make It:
01 -
Peel hard-boiled eggs and slice each one in half lengthwise.
02 -
Carefully remove the yolks with a small spoon and place them in a mixing bowl.
03 -
Add mayonnaise, 1/4 teaspoon kosher salt, black pepper, Dijon mustard, yellow mustard, pickle juice, and white vinegar to the yolks. Blend until smooth using a hand mixer if needed.
04 -
Taste the mixture and, if desired, mix in additional salt, mayonnaise, or pickle juice to achieve balanced flavor and desired consistency.
05 -
Transfer the yolk blend into a piping bag or small spoon and fill each egg white half with an even amount of the mixture.
06 -
Sprinkle filled eggs with paprika and garnish with dill leaves or chives immediately before serving.
# Additional Tips:
01 -
Deviled eggs can be made in advance and kept in an airtight container in the refrigerator overnight.
02 -
Once assembled, consume leftovers within 2 days for best freshness.