Easy Deviled Eggs

A classic Deviled Eggs Recipe, just in time for Easter! This is the quintessential appetizer that everyone seems to love.

Course Appetizer

Cuisine American

Keyword deviled egg recipe, deviled eggs, how to make deviled eggs

Prep Time 20

Total Time 20

Servings servings

Calories 71kcal

Author Katie Cooksey

Ingredients

12 hard boiled eggs
1/2 cup real mayonnaise
1/4 cup dill pickles chopped
2 tablespoons pickle juice or lemon juice
2 tablespoons chives
tabasco sauce to taste (optional)
1/2 teaspoon dried dill
salt & pepper to taste

US Customary - Metric

Instructions

Peel hard-boiled eggs and slice in half. Pop-out egg yolks into a medium bowl and place the whites onto a serving platter.
To the egg yolks, add in mayonnaise, pickles, pickle juice, chives, tabasco sauce, dill, salt, and pepper. Stir until smooth (I find a whisk works really well for this.)
Spoon filling into a piping bag and fill the whites. Garnish with finely chopped chives, paprika or coarse ground pepper. Refrigerate covered with plastic wrap until ready to serve.

Notes

Nutritional information is per deviled egg.

If you don't want to use Tabasco sauce for that "kick" that deviled eggs have, consider using dijon mustard. It will give you a different kind of kick that isn't spicy.

Nutrition