| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 12 servings |
Ingredients
- 12 eggs
- 1/2 cup mayonnaise
- 2 tablespoons pickle juice
- 1 tablespoon Dijon mustard
- 1 teaspoon hot sauce
- 1/2 teaspoon paprika, plus more for garnish
- Salt
- 1 pickle, finely chopped
Instructions
- Bring a large pot of water to a boil and prepare an ice bath. Gently drop the eggs in the water and cook for 10 minutes. Remove the eggs with a slotted spoon and place directly into the ice bath to cool completely. Remove the shells and discard. Carefully cut the eggs in half lengthwise and separate the whites from the yolks. Place the yolks in a bowl, and mash with a fork until broken up. Add the mayonnaise, pickle juice, mustard, hot sauce, paprika and some salt, and mix until smooth. Transfer the yolk mixture to a piping bag, and then fill the egg whites with the yolk mixture. Garnish with the chopped pickles and a pinch of paprika.
Reviews
This is the best deviled egg recipe ever! I used pickle juice from Bread and Butter pickles and it added a bit of sweetness. The slight kick from the hot sauce puts these over the top. I’ll be looking from more recipes from Amanda Freitag.
Excellent! Easy recipe, wonderful flavor.
Simple, easy recipe that makes great egg appetizers. These are delicious !
I’ve never tried this but by the look of that it seems awesome. I think I’m spacing out.