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.
Table of Contents
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
Deviled eggs are great, whether made ahead or made fresh the day of. They keep really well when covered well and refrigerated for up to 3 days.
Adding a teaspoon of vinegar to the filling will brighten the flavors and cut through the richness of the egg yolks and mayo.
Easy egg recipes
- Smoked salmon chive devilled eggs
- Easy breakfast egg crêpes
- 3 ways with scrambled eggs
- Spicy Cheesy Scrambled Eggs
- Creamed spinach and chorizo baked eggs
Easy Classic Deviled Eggs
- 12 extra-large eggs
For the filling
- egg yolks from boiled eggs
- ½ cup mayonnaise (I used Hellmann's)
- 2 tbsp sour cream
- 1 tsp Dijon mustard
- 1-2 tbsp pickle juice to taste
- ¼ tsp sugar (optional)
- salt and pepper to taste
- 2 tbsp chives finely chopped
- smoked paprika for garnish
- Fill a large pot with water and bring to a boil. Carefully lower the eggs into the water with a slotted spoon then reduce the heat.
- Allow to simmer for 12 minutes. While the eggs boil, fill a large bowl with ice water.
- Once the eggs are boiled, carefully remove with a slotted spoon and place into the bowl of ice water. Allow to cool completely, approximately 15 minutes.
- Peel the eggs then slice in half.
- Remove the egg yolks with a teaspoon and place in a mixing bowl.
- Add the mayonnaise, sour cream, mustard, pickle juice, sugar and season with salt and pepper. Mash with a fork or blend with an immersion blender until smooth.
- Transfer the filling to a piping bag fitted with a star nozzle. Pipe the filling into the egg white halves. Alternatively, fill each egg using two teaspoons.
- Scatter over chives and sprinkle with paprika. Serve immediately or refrigerate covered with plastic until ready to serve.