Easy Classic Deviled Eggs

Deviled eggs are the ultimate classic appetizer and finger food. This version adds sour cream and a splash of pickle juice for extra creaminess and tang.

Ingredients Needed

• Eggs.
• Mayonnaise.
• Sour cream. Plain Greek yogurt can be substituted.
• Dijon Mustard. Yellow mustard can be used instead.
• Pickle juice. This is optional but I love the briney-flavor it adds. Any pickle juice will work (jalapeño, dill, bread and butter, etc.) You could substitute with a splash of vinegar or lemon juice. If you like relish, sweet pickle relish can also be added to the filling.
• Sugar. Honey is a good substitute.
• Salt and black pepper.
• Paprika and chives, for serving. Cayenne pepper is delicious for a spicy kick.

How to make deviled eggs

1. How to boil eggs for deviled egg: Place a large pot of water over medium-high heat and bring to a boil. With a slotted spoon, carefully lower in eggs. Turn down the heat and allow to simmer for 12 minutes. While the eggs are boiling, prepare a large bowl with ice water. Once the 12 minutes are up, remove the eggs with a slotted spoon and place in an ice bath. Allow the eggs to cool completely, approximately 10-15 minutes. Peel the eggs (I find it easiest to do this in the bowl of water as the water really helps to slip the shells off and also keeps the egg clean from any small bits of shell) then slice eggs in half.
2. Make the filling: With a teaspoon, scoop out the egg yolks and place in a bowl. Add mayo, sour cream, dijon mustard, pickle juice, a pinch of sugar, salt and pepper. Blend with an immersion blender until smooth and creamy.
3. Fill the eggs: Transfer the filling to a piping bag fitted with a star nozzle. Pipe the filling into the egg white halves. Alternatively, use two teaspoons and scoop the filling into each hollow.
4. Decorate: Sprinkle finely chopped parsley/chives and a sprinkle of paprika onto each egg.

Topping ideas for deviled eggs

Classic deviled eggs are a great vehicle for flavor and can be jazzed up in a variety of ways. Top the filled eggs with any of the following:

• Finely chopped crispy bacon.
• Thin ribbons of smoked salmon.
• Caviar.
• Everything bagel seasoning.
• Finely diced pickle (dill/bread and butter/Jalapeño).
• Hot sauce/sriracha.
• Pinch of curry powder.
• Fresh herbs like chives, parsley or dill.

Meal prep and storing instructions

Deviled eggs can be made up to 3 days in advance. Keep them in an airtight container in the refrigerator. Eggs can be boiled, cooled and kept in the fridge for up to 3 days before peeling and filling.

FAQ

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