PrintDelectable and easy to make for yourself or share at a gathering that will delight guests.
Slice each egg in half lengthwise and carefully remove the yolks, placing them in a medium-sized bowl.
Add mayonnaise, mustard, pickle juice, and a pinch of salt and pepper to the yolks. Mash with a fork or beat with a hand mixer until the mixture is completely smooth. Adjust the consistency with additional mayo or pickle juice as needed.
Refill the egg white halves with the yolk mixture using a spoon or a makeshift piping bag (a plastic sandwich bag with the corner snipped off).
For variations and how to boil eggs, see the notes section for tips.
Boil eggs for 8 minutes with 1 tablespoon of baking soda. After 8 minutes, remove the eggs from the heat and cover the pot with a top for another 5 minutes. Immediately dump the eggs in an ice-cold water bath to cool for 10 minutes before peeling. The peels should come off very easily without damaging the egg.
Deviled Egg Variations:
SMOKED PAPRIKA: Use either lemon or lime juice with the pickle juice. Add 1/4 tsp smoked paprika to the yolk mixture. Top with additional smoked paprika, as desired.
LEMON CHIVE: Use lemon juice in place of the pickle juice. Add 1Tbsp fresh lemon zest an extra pinch of pepper to the yolk mixture. Top with a tiny bit more pepper, and a pinch of fresh chives.
CURRY: Use lemon or lime juice in place of the pickle juice. Add 1/4 – 1/2 tsp yellow curry powder to your yolk mixture. Top with minced cilantro or additional curry powder, as desired.
SRIRACHA LIME: Use lime juice in place of the pickle juice. Add a few drops of sriracha to yolk mixture. Top with a tiny bit of lime zest and additional sriracha as desired.
CHIPOTLE: Use lime juice in place of the pickle juice. Add 1-2 tsp. adobo sauce from a can chipotle peppers to taste. Alternatively, you can use 1/4- 1/2 dried chipotle chili powder. Top with cilantro.
AVOCADO: Omit the mustard and use 2-4 Tbsp fresh avocado in place of the mayo. Use 2 tsp. lemon or lime juice in place of the pickle juice. Add cilantro and some minced garlic. Or…use fresh made guacamole instead of avocado.
SALT & VINEGAR: Use vinegar in place of the pickle juice, and add an extra 1 tsp. to the mixture. Top with coarse sea salt.
SALSA VERDE: Omit mustard and pickle juice. Add 1-2 Top salsa verde to the yolk mixture along with mayo and salt. Top with cilantro and more salsa if desired. Serve with a tortilla chip and a margarita.
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