Description
These deviled eggs are creamy and tangy, with a hint of pickle juice and mustard, making them a delightful appetizer or snack.
Ingredients
Scale
- 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