thepioneerwoman5.0
Deviled Eggs
Bring a platter of classic deviled eggs to Easter lunch, and they'll disappear in seconds. This recipe calls for mayo, mustard, and pickle juice in the filling.
👥 6 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 15 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
1
Step
2
1
3
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.
Hot sauce (optional)
4
Step
5
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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.
Ground paprika, for sprinklingChopped chives (optional)Hot sauce (optional)
Nutrition Facts
calories
261 Calories
fat Content
23 g
fiber Content
0 g
sugar Content
1 g
sodium Content
276 mg
protein Content
10 g
trans Fat Content
0 g
cholesterol Content
306 mg
carbohydrate Content
1 g
saturated Fat Content
5 g
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