Best Deviled Eggs

The best deviled eggs made with mayo, sweet pickle juice, Dijon mustard, Worcestershire sauce, and a few drops of Tabasco sauce. This recipe always gets rave reviews!

Course Appetizer, Side Dish

Cuisine American

Diet Gluten Free

Prep Time 20

Total Time 20

Servings deviled eggs

Calories 68

Author Kim

Ingredients

12 large hard boiled eggs peeled and cut in half
1/2-3/4 cup mayonnaise depending on how creamy you like the filling
2 teaspoons sweet pickle juice
2 teaspoons Dijon mustard
1/4 teaspoon Worcestershire sauce
a few drops of Tabasco sauce optional
salt and pepper to taste
Optional for topping: paprika and/or minced chives

Instructions

Gently separate the egg whites from the yolks. Place the yolks in the bowl of a food processor (or in a shallow bowl) and place the whites on a large plate or serving tray.
Add the mayonnaise, sweet pickle juice, Dijon mustard, Worcestershire sauce, Tabasco sauce (if using) and salt and pepper to the food processor (or bowl) with the yolks; process until smooth. If you're not using a food processor use a large fork to mash the yolks into a fine crumble and then stir in the other ingredients.
Transfer the egg yolk mixture to a piping bag fitted with a large star tip. Pipe the filling into the cavity of each egg white. Alternatively, you can spoon the yolk filling into the whites.
To garnish the deviled eggs, add a sprinkle of paprika and top with minced chives. Deviled eggs can be served at room temperature or chilled.

Notes

Use this technique for boiled eggs that turn out perfect and are easy to peel.
If you don't have a piping bag, try using a gallon-sized freezer bag with one corner cut off.
To make ahead, boil eggs 2 days in advance. You can also peel and separate whites from yolks and store until you're ready to make the filling.
Store deviled eggs in an airtight container for up to about 4 days.

Nutrition