Deviled Eggs
These deviled eggs are a perfect party favorite with a creamy yolk filling, bright and flavorful with a hint of dill pickle juice.
Equipment
- 1 Pressure cooker for initially cooking eggs
- 1 Mixing bowl
- 1 Piping bag or zip-top bag
Ingredients
Ingredients
- 12 whole hard-boiled eggs perfectly cooked
- ½ cup mayonnaise for creamy smooth filling
- 2 Tbsp. yellow mustard adds a little tang
- 2 tsp. dill pickle juice secret kick
- ¼ tsp. kosher salt to taste
- ¼ tsp. ground black pepper just a touch
- hot sauce optional
- ground paprika for sprinkling
- chopped chives for sprinkling
Instructions
Instructions
- Slice hard-boiled eggs in half lengthwise. Gently scoop out yolks into a mixing bowl.
- Mix yolks with mayonnaise, yellow mustard, dill pickle juice, kosher salt, and ground black pepper until smooth.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Sprinkle filled eggs with ground paprika and chopped chives if desired.
- Chill eggs in the refrigerator for at least 15 minutes before serving.
- Enjoy your delicious deviled eggs!
Notes
Refrigerate any leftovers in an airtight container. Best consumed within 2-3 days.