Deviled eggs are the quintessential Easter appetizer. And this is my favorite go-to Classic Deviled Eggs Recipe. Not only are these incredibly easy to make but also flavorful and delicious. This recipe makes 12 deviled eggs but can be easily doubled.
I could make a meal out of deviled eggs.
They’re one of those things that after the first bite I wonder why I only make these around Easter. It all starts by making perfect hardboiled eggs. I make them this way all the time and never have green (overcooked) yolks. After that, it’s about and combining those golden yolks with the right amount of mayo, mustard and spices. I also like to add a little bit of pickle juice which adds little something special.
These are the perfect two biter appetizer or side.
To Make This Classic Deviled Eggs Recipes You Will Need:
- fresh eggs (the fresher the eggs, the easier to peel)
- yellow mustard
- pickle juice
- koser salt
- white pepper
Start by place 6 straight-from-the-fridge eggs into a saucepan and fill with water, covering them by an inch or two.
Cover and bring to a boil over high heat. Once the water is rapidly boiling, turn off the heat and set a timer for 12 minutes.
Meanwhile add ice to a medium bowl and fill with water.
After the 12 minutes, use tongs to quickly transfer the eggs to that bowl of ice water.
Once the eggs have cooled, peel and cut in half.
Transfer the cooked egg yolks to a food processor. Measure and add in 3 tablespoon mayonnaise, 1/2 (rounded) teaspoon yellow mustard or dijon, 1/2 teaspoon pickle juice and a pinch of turmeric, white pepper and salt to taste.
For this size recipe I use my mini food processor. If doubling, I would use a full-size food processor.
Secure the lid and process until smooth.
Fill the egg whites with the creamy filling. Use either a piping bag (I use a flower tip) or a spatula.
Sprinkle with paprika and serve.
Keep chilled until serving.
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Classic Deviled Eggs Recipe
- 6 fresh eggs, cold, straight out of the fridge
- 3 tablespoons mayonnaise
- 1/2 teaspoon yellow mustard, or dijon mustard
- 1/2 teaspoon pickle juice, more or less to taste
- 1-2 pinches ground turmeric
- 1-2 pinches ground white pepper
- kosher salt, to taste
- paprika, for garnish
- Place eggs into a saucepan and fill with water by 1 to 2 inches. Cover and bring to a boil over high heat. Once rapidly boiling, turn off the heat, leaving the saucepan on the burner. Set a timer for 12 minutes.
- Meanwhile, fill a medium bowl with ice and water.
- When the 12 minutes are up, use tongs to quickly transfer the eggs to the ice bath.
- Once the eggs are cool, peel and slice in half.
- Pop the cooked egg yolks out of the egg whites and into your food processor. Then measure and add in the mayonnaise, mustard, pickle juice, ground turmeric, white pepper and salt.
- Secure the lid and process until smooth and creamy. Scrape down the sides of the bowl as needed. Taste and add more salt if needed.
- Transfer the filling to a piping bag or use a spatula to fill the egg whites.
- Keep refrigerated until ready to serve and garnish with sprinkle with paprika.
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