Classic Deviled Eggs are a simple side dish that belongs on any holiday table. They are creamy, tangy, and easy to make with a handful of everyday ingredients. The filling has just enough Dijon mustard and Tabasco to give it a little extra flavor without overpowering the eggs.
Deviled eggs are one of those recipes that seem to show up at every family gathering. They work for holidays, cookouts, potlucks, and Sunday dinners.
They can also be made ahead, which makes them helpful when you are preparing several dishes at once. I like to keep my deviled eggs simple. Sweet pickle brine gives the filling a little tang, while mayonnaise makes it smooth and creamy. A little paprika on top adds the finishing touch.
Classic Deviled Eggs
Ingredients
- 12 large eggs boiled and peeled
- 1/4 cup mayonnaise
- 4 teaspoons sweet pickle brine
- 1 teaspoon onion powder
- 4 teaspoons Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon Tabasco
- Paprika for garnish
Instructions
- Cut the boiled and peeled eggs in half lengthwise. Carefully remove the yolks and place them in a bowl.
- Add the mayonnaise, sweet pickle brine, onion powder, Dijon mustard, salt, black pepper, and Tabasco to the egg yolks.
- Use a hand mixer to blend the mixture until smooth.
- Transfer the filling to a large piping bag fitted with a large round or star tip.
- Pipe the filling into the egg white halves.
- Sprinkle with paprika and serve.
Notes
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These Classic Deviled Eggs are an easy addition to almost any meal. They take just a few simple ingredients and come together quickly once the eggs are ready. I especially like making them for holidays and family gatherings. They can be prepared ahead of time, so one more dish is ready to go when it is time to sit down at the table.
For another easy recipe for a family gathering, try my Slow Cooker Pulled Pork. It makes a hearty meal with very little fuss. Sometimes the recipes worth keeping are the simple ones. These Classic Deviled Eggs are a classic for a reason, and they are always welcome on our table.
