Ingredients (~16 deviled eggs)
- 8 large hard boiled eggs, peeled and cut in half
- 1/3 cup mayonnaise
- 1 1/2 tsp sweet pickle juice
- 1 1/2 tsp Dijon mustard
- 1/8 tsp Worcestershire sauce
- a few drops of Tabasco sauce (optional)
- salt and pepper to taste
- Optional for topping: paprika and/or minced chives
Separate the Whites from the Yolks
Gently separate the egg whites from the yolks; place the 8 yolks in the bowl of a food processor and arrange the 16 whites on a large plate or serving tray.
The yolks should pop out easily if your eggs are properly hard boiled – if they’re sticking, they likely needed another minute or two of cooking time.
Make the Filling
Add the 1/3 cup mayonnaise, 1 1/2 tsp sweet pickle juice, 1 1/2 tsp Dijon mustard, 1/8 tsp Worcestershire sauce, and Tabasco sauce to the food processor with the yolks; process until smooth.
If you don’t have a food processor, use a large fork to mash the yolks into a fine crumble first, then stir in the other ingredients.
Taste and adjust with salt and pepper – the filling should be creamy but not loose.
Fill the Egg Whites
Transfer the egg yolk mixture to a piping bag fitted with a large star tip and pipe the filling into the cavity of each egg white.
If you don’t have a piping bag, just spoon the filling in – it won’t look as fancy but tastes the same.
Garnish and Serve
Sprinkle with paprika and top with minced chives if using.
These can be served at room temperature right away or chilled for up to a day ahead – though they’re best within a few hours of making.
Best Deviled Eggs
Ingredients
Ingredients (~16 deviled eggs)
- 8 large hard boiled eggs peeled and cut in half
- 1/3 cup mayonnaise
- 1 1/2 tsp sweet pickle juice
- 1 1/2 tsp Dijon mustard
- 1/8 tsp Worcestershire sauce
- a few drops of Tabasco sauce optional
- salt and pepper to taste
- Optional for topping: paprika and/or minced chives
Instructions
- Separate 8 hard boiled egg yolks from whites and place yolks in food processor.
- Arrange 16 egg white halves on serving plate.
- Add 1/3 cup mayonnaise, 1 1/2 tsp sweet pickle juice, 1 1/2 tsp Dijon mustard, 1/8 tsp Worcestershire sauce, and Tabasco sauce to food processor with yolks.
- Process until smooth.
- Season with salt and pepper to taste.
- Transfer mixture to piping bag with star tip and pipe into egg white cavities.
- Sprinkle with paprika and minced chives if desired.
- Serve immediately or refrigerate up to 1 day.
