Pickle juice in deviled eggs changes everything. Not a lot, just 2 tablespoons, but there is a sharp tanginess that mayonnaise alone cannot give you. You probably already have a jar of pickles in your fridge. Use the brine.
This recipe calls for 12 eggs but only 22 white halves. Crack the twelfth egg, keep the yolk, toss the white. More yolk per white means a filling that actually mounds up instead of sitting flat and sad in the cavity. Pipe it or spoon it, your call. Chill for 30 minutes before serving so the filling firms up and the flavors settle together.
How to Make Deviled Eggs
Peel Eggs Cleanly Every Time
Boil your eggs, then transfer them straight to an ice bath for 10 minutes. 
Tap each egg gently on the counter, roll it under your palm, and start peeling from the wider end where the air pocket sits.
Older eggs (7 to 10 days old) peel much more easily than fresh ones.
Get the Filling Smooth
Mash yolks with a fork first until no large chunks remain.
Then add mayonnaise, pickle juice, and mustard, and stir until the mixture is completely uniform.
For an even silkier result, press the yolks through a fine mesh sieve before mixing.
Top Them Right Before Serving
Paprika and chopped fresh herbs go on last, not before chilling.
Toppings lose their color and wilt if they sit in the fridge too long.
Crumbled bacon and chopped pickles hold up better if you need to garnish in advance.
Perfect Deviled Eggs
- Total Time: 20 minutes
- Yield: 24 deviled egg halves 1x
Description
These deviled eggs are creamy and tangy, with a hint of pickle juice and mustard, making them a delightful appetizer or snack.
Ingredients
- 12 hard boiled eggs, shells removed 3 tablespoons mayonnaise 2 tablespoons pickle juice 2 teaspoons mustard Salt & pepper to taste Optional toppings: paprika, black pepper, chopped herbs, chopped pickles, olives, crumbled bacon, chopped chillies, anchovies
Instructions
- Slice 11 eggs in half lengthwise
- Using a small spoon, carefully remove the yolks and place them in a bowl
- Set the unbroken egg whites on a plate
- Take the remaining egg and separate the yolk from the white
- Add this yolk to the bowl with the others, and discard the white
- Using a fork, mash the yolks until they are crumbly and fine
- Add the mayonnaise, pickle juice, mustard, salt, and pepper to the mashed yolks
- Mix until smooth and creamy
- Spoon or pipe the yolk mixture back into the egg white halves, mounding slightly
- Garnish with your choice of toppings such as paprika, black pepper, chopped herbs, chopped pickles, olives, crumbled bacon, chopped chillies, or anchovies
- Refrigerate the deviled eggs for at least 30 minutes before serving to allow the flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Frequently Asked Questions
What kind of pickle juice works best?
Dill pickle brine is the standard and gives the most recognizable tang. Sweet pickle juice works too but makes the filling noticeably sweeter. Bread-and-butter pickle brine splits the difference if you want something in between.
How far ahead can I make deviled eggs?
You can make the filling up to 2 days ahead and store it covered in the fridge. Fill the whites the morning of serving. Fully assembled deviled eggs hold well for about 4 to 6 hours refrigerated, but the whites can get rubbery if they sit much longer.
Why use 12 eggs but only 22 white halves?
The extra yolk from the twelfth egg makes the filling richer and creamier without adding another empty white to fill. It also gives you a spare in case any whites tear or crack during peeling, which happens more often than anyone admits.
how does one boil the perfect boiled egg to make the perfect deviled egg? :)
Hi, Natalie! The perfect hard boiled egg for the perfect deviled egg can be found over at Acquired Life :)