Best Deviled Eggs
These are the deviled eggs I bring to every potluck - they disappear fast because the filling has just enough tang from the pickle juice and Dijon to keep people coming back.
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.
Notes
Best served within a few hours of making. Can use fork to mash yolks and spoon filling if no food processor or piping bag available.
Did you make this recipe?Let me know how you liked it below!