Deviled Eggs


You can’t have an Easter Sunday brunch without this classic!


  • 12 whole hard-boiled eggs
  • 1/2 c. mayonnaise
  • 2 tbsp. yellow mustard
  • 2 tsp. dill pickle juice
  • 1/4 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • Hot sauce (optional)
  • Ground paprika, for sprinkling
  • Chopped chives (optional)



Step 1

Peel the eggs and cut them in half, lengthwise. Remove the yolks from the egg halves and place them into a bowl. Mash the yolks with a fork until they’re broken up. Add the mayonnaise, mustard, pickle juice, salt, pepper, and a few drops of hot sauce, if using. Stir to combine; the mixture should be mostly smooth.

Step 2

Spoon the mixture into a zip-top plastic bag and snip ¼ inch off of one of the bottom corners. Pipe the mixture into the egg white halves. Sprinkle the eggs with paprika and chill in an airtight container until ready to eat. Serve with chives and hot sauce, if you like.




Recipe and image sourced from:

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