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A white scalloped plate holds eight deviled eggs, each garnished with chives and a sprinkle of paprika. This tantalizing deviled eggs recipe is presented on a light wooden table with some scattered greenery. A green napkin is partially visible in the top left corner.
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Easy Deviled Eggs Recipe

This best Deviled Eggs recipe is an elevated twist on a classic with a few simple ingredients like hard boiled eggs, pickle juice, and mustard.
Prep Time15 minutes
Total Time15 minutes
Servings: 24 servings
Calories: 44kcal
Author: Stephanie Wilson

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

  1. 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.  
  2. 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.
  3. 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.

Nutrition

Calories: 44kcal | Carbohydrates: 1g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 119mg | Potassium: 33mg | Fiber: 0.04g | Sugar: 0.4g | Vitamin A: 121IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 0.4mg