Easy Elevated Deviled Eggs Recipe
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If you’re looking for an easy yet delicious deviled eggs recipe, you’ll love this elevated and scrumptious twist on classic deviled eggs. With a secret ingredient that transforms them into a creamy, delicious crowd-pleasing appetizer in no time!
What I Love About This Elevated Deviled Eggs Recipe
These Deviled Eggs are an elevated twist on the classic dish. They’re perfect for holidays, picnics, or your next gathering. They’re deliciously balanced with pickle juice and a hint of sweetness.
I make these deviled eggs for Easter and summer gatherings and sometimes for quick snacks. They’re just that good! Plus, they’re quick, easy to make, and so delicious that you sometimes crave them!
These versatile appetizers are creamy and delicious. In fact, the deviled eggs recipe features a secret ingredient that makes them velvety smooth. Let’s get to those ingredients!
Ingredients Needed
Here’s what you need for this simple deviled egg recipe:
- Eggs: I’m using large eggs that we will boil.
- Mayonnaise: This provides the delicious creaminess and richness we love in the filling. It also acts as a binder.
- Olive oil: This is my secret ingredient. It produces a lighter, healthier, and more flavorful deviled egg and contributes to a creamy texture when whipped with egg yolks.
- Mustards: I’m using a combination of Dijon mustard and classic yellow mustard for the best flavor and color.
- Pickle juice: Adds a tangy, salty, and acidic flavor to deviled eggs. It also provides a complex flavor. I prefer sweet pickle juice, but dill pickle juice is also delicious.
- Honey: For subtle sweetness that perfectly complements the pickle juice.
- Tabasco Sauce: This is an optional ingredient that adds a hint of spicy heat. If desired, You can substitute cayenne pepper or skip it entirely.
Hard Boiling Eggs
A deviled eggs recipes is easy to make, but you can make them super quick and easy by hard boiling your eggs ahead of time.
The key to the BEST deviled eggs is boiling your eggs perfectly, without that green ring around the yolk. While a green-tinged egg is safe to eat, the best way to avoid it is to not overcook the eggs and ensure they cool quickly after cooking.
Here’s how I make hard boiled eggs
- Bring a medium saucepan with water to a boil. Gently lower the eggs into the boiling water and reduce the heat to maintain a simmer.
- Cook the eggs in low-simmering water for 10-13 minutes.
- Remove the eggs from the hot water and immediately place them in an ice bath. Let them cool for 5 minutes.
Tips for Peeling Hard Boiled Eggs
Peeling hard-boiled eggs can sometimes be tricky. Over years of cooking and peeling boiled eggs, I’ve learned that beginning the process with hot water instead of cold water makes peeling the eggs almost effortless.
- After boiling the eggs, immediately submerge them in ice water and let sit for 5 minutes. Don’t skip this step!
- Then, gently tap the boiled eggs on the counter and roll them to help loosen the peel further.
- Peel the eggs under running water, or in a bowl filled with cool water.
That’s it!
How to Make Deviled Eggs
After your eggs have boiled and cooled, the rest of this recipe is quick and easy! Slice your eggs in half lengthwise, scoop out the yolk into a small bowl, smash it with a fork, and place the egg white on a serving tray.
Step 1: Cut and remove egg yolks
Slice your eggs in half lengthwise, scoop out the yolk into a small bowl, smash them with a fork, and place the egg whites on a serving tray.
Step 2: Mix the filling
To the mashed egg yolks, add mayo, olive oil, both mustards, pickle juice, honey, salt, and if using, tabasco. Using a hand blender or electric mixer, whisk the filling until smooth and fluffy.
Step 3: Fill the egg whites and serve!
Use a small spoon to scoop out dollops of filling or transfer it to a piping bag fitted with a star or fluted tip and pipe the filling into each half egg white.
Garnishing the Deviled Eggs
There are several ways to garnish this easy appetizer with desired toppings, like paprika (this is a must), crumbled cooked bacon, snipped fresh chives, and fresh herbs of any kind, like thyme or dill. You can even add caviar (I’m thinking ahead of New Year’s Eve).
Tips and Variations
The deviled egg recipe I'm sharing with you today is an elevated, creamy take on the best classic recipe. But there are so many variations that you can experiment with, making them sweeter, more savory, spicier or less spicy.
Here are some ideas to try:
- Try flavoring the filling with additional ingredients such as bacon, chives, shallot, Cajun spices, Sriracha sauce, jalapeno, goat cheese, and more.
- Try adding vinegar instead of pickle juice for a different flavor profile.
- Sprinkle the tops with various fresh herbs, such as dill, basil, and tarragon. These herbs pair perfectly with cooked egg dishes.
More Appetizers to Try Next
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Easy Deviled Eggs Recipe
Ingredients
- 12 large eggs hard-cooked
- ¼ cup mayonnaise
- 1 tablespoon olive oil
- 2 teaspoons Dijon mustard
- 2 teaspoons yellow mustard
- 2 teaspoons pickle juice I prefer sweet pickles, but use your favorite
- 1 teaspoon honey
- ½ teaspoon kosher salt
- 1 teaspoon tabasco sauce optional for heat
- Paprika optional for garnish
Instructions
Hard Boil the Eggs (My Favorite Method)
- Bring a medium saucepan with water to a boil. Gently lower the eggs into the boiling water and reduce the heat to maintain a simmer. Cook the eggs in low-simmering water for 10-13 minutes. Remove the eggs from the hot water and immediately place them in an ice bath. Let them cool for 5 minutes before peeling the eggs.
- Slice the eggs in half lengthwise, carefully separating the yolks from the whites. Transfer the yolks to a medium bowl.
- Add mayonnaise, olive oil, both mustards, pickle juice, honey, salt and if using, tabasco.
- Using a hand blender or electric mixer, whisk the egg yolk mixture until smooth and fluffy. Transfer to a piping bag fitted with a star or fluted tip and pipe the filling into each half egg white.
- Add a dash of paprika on top of each egg. Optionally, top each deviled egg with snipped chives or fresh herbs. Serve immediately or refrigerate until ready to serve.
Notes
- Make Ahead: If you prefer, you can boil the eggs up to 1 day ahead and store in the refrigerator. The filling can also be made up to 1 day ahead and also stored in the fridge. Deviled eggs are best when made up to a few hours before serving.
- Peeling Hard Boiled Eggs: After boiling the eggs, immediately submerge them in ice water and let sit for 5 minutes. Don’t skip this step! Then, gently tap the boiled eggs on the counter and roll them to help loosen the peel further. Peel the eggs under running water, or in a bowl filled with cool water.
- Storing: Leftovers can be stored in the refrigerator for up to 3 days, although their flavor and texture are best when served the day they are assembled.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This deviled egg recipe combines all of my favorite flavors and adds a few unique twists that put them over the top! I love serving them for casual parties and picnics, but they’re also fancy enough for New Year’s Eve parties with a tiny dollop of caviar.