With creamy, rich flavor, and just the right amount of pickle juice to give them a little bite, Deviled Eggs are a timeless crowd favorite.
Deviled Eggs
What would you rate this recipe?
8/10. I really liked them, but the pickle juice made them really tangy.
How would you describe the flavors and experience of eating this dish with someone who has never tasted it before?
I like to flip deviled eggs over when I eat them so that all the flavors hit my tongue at the same time. It’s like sour and tangy, and a little bit spicy. There’s a lot of flavors going on at once.
What part of making this dish did you enjoy the most, and why?
Piping the yolk mixture into the egg halves. It’s so satisfying to see it just squoosh out of the bag and fill up into a cool little shape.
Did you feel like you learned anything while making it?
Dad cut the hole for the first piping bag way too big. And, I told him it was too big. And, then it was too big. But, when I cut it smaller, it worked really well. So, hopefully he learned something this time.
If we made it again, what would you want to do differently next time?
Nothing, really. I liked the way that these turned out. And I would make them again. I might add a little less pickle juice, but everything else was really good.
Dad’s Notes
Until looking at images of these deviled eggs, I don’t think I’ve ever thought it would be worth the effort of getting out a piping bag to make them. Lesson learned.
Also, don’t be like me and fall for trying plain greek yogurt instead of mayo. That “hack” was positively revolting, and a waste of some perfectly good eggs. Just stick with the classic.
It’s classic for a reason.
Deviled Eggs
Ingredients
Method
- Set a large pot with about 2" of water in it over high heat on the stove. When the water comes to a boil, add the eggs. Boil for 10 minutes.
- While the eggs cook, whisk together the mayo, dijon mustard, and pickle juice in a small mixing bowl.
- When the timer goes off, immediately transfer the pot to the sink and rinse the eggs in cold water. Peel the eggs right away.
- Cut the eggs in half, then gently squeeze on the sides to loosen the yolks. Place the yolks into the mayo mixture, then array the egg halves on your serving tray.
- Whisk together the egg yolks and mayo until everything is smooth. You can use a hand mixer for this part to save time.
- Fill a piping bag with the yolk mixture, and then pipe it onto the egg halves on the serving tray. Sprinkle with paprika and then chill in the fridge until ready to serve.
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