How to Make Deviled Eggs

Do you love deviled eggs? I love them too. When I was a little girl my grandmother made the most delicious deviled eggs and she passed on the recipe to me. I was making grandma’s deviled eggs for Christmas dinner and I realized that for the first time in my adult life I didn’t have all of the ingredients. I decided to improvise with the things I had on hand and adapt her recipe and to my surprise the results were fantastic. Inspired by grandma but my own original creation.. these deviled eggs are really something special and I can’t wait to serve them at my holiday table again next year. I hope you love this recipe too! These eggs go great on top of a homemade bloody mary!

Deviled Eggs Ingredients (makes 8 deviled eggs)

6 large eggs
4 tbsp mayonnaise
2 baby dill pickles (my favorite brand is Maille Pickles Cornichons)
1 tsp fresh lemon juice (you could also use this bottled juice)
1 tsp sugar
1 tsp dijon mustard (my favorite brand is Maille)
1/4 tsp salt

toppings:
sriracha sauce
4 black olives
4 green olives
cayenne pepper to sprinkle
optional: finely chopped pickled green beans
optional: finely sliced green onion

Instructions

1. fill a stock pot with 3 inches of water, cover, and cook on high until there is a rolling boil.
2. add eggs delicately using a silicone pasta server – be careful not to drop them or they will crack
3. boil with the lid off for 10-12 minutes
4. while the eggs are boiling prepare a bowl of cold water
5. after the timer goes off remove each egg one at a time and place it in the bowl of cold water
6. after a minute or two gently drain the water from the bowl and fill it up with cold water a second time
7. after a minute start to peel the eggs gently
8. after the eggs are fully peeled place them on a cutting board and cut them in half
9. remove the yolks and place them in a mixing bowl, rinse the empty egg halves and place them upside down on a reusable cloth towel to dry
10. mince the baby dill pickles
11. add pickles, mayonnaise, lemon juice, dijon mustard, sugar, and salt to the mixing bowl, and stir (you can use a hand mixer if you want a smooth texture or just stir with a fork)
12. pour the filling into a pastry bag and then squeeze out into the egg halves
13. cut the black and green olives into small slices & remove the pimentos from the greens slices
14. place the olive slices on top of the eggs & add sriracha sauce to the center of the green ones (instead of pimento)
15. sprinkle with cayenne pepper, add diced pickled green beans if desired, cover, and refrigerate until ready to serve

Tips: It’s very important to wait until the water is boiling before cooking the eggs. If you don’t you won’t be able to get the shells over very easily and they won’t look as nice. Be careful not to drop the eggs into the water or they might crack. If you don’t like spicy you can leave off the sriracha sauce and use paprika instead of cayenne.

If you like this recipe you will love this one too: How to Make Perfect Soft-Boiled Eggs

Please share this recipe with a friend or someone you love ❤️