The only problem with The Best Deviled Eggs is that they always seem to disappear too fast. One minute you have a plate of creamy, tangy, flavorful egg delights with smoky paprika and fatty bacon bits on top. The next minute, you blink and they're gone already! With a wonderful balance of sweet and sour notes, you may just feel tempted to make two batches: one for your guests and one for yourself!
Ingredients
• 8 eggs, hard-boiled, peeled and halved • 1/4 cup mayonnaise • 2 teaspoons dill pickle juice • 1/2 teaspoon yellow or dijon mustard, or to taste • 1/4 teaspoon salt, or to taste • 1/8 teaspoon black pepper • 1/8 teaspoon garlic powder • 2 baby dill pickles, very finely diced • 1/8 teaspoon paprika, for garnish (optional) • 4 strips (3 ounces) bacon, chopped and browned, for topping (optional)Directions
Step 1
Remove the yolks of the hard-boiled eggs with a spoon. Set the egg white halves aside, on a platter for later.
Step 2
Place the yolks in a medium mixing bowl and mash them with a fork.
Step 3
Then add in the mayonnaise, pickle juice, mustard, salt, black pepper, and garlic powder. Mix until creamy.
Step 4
Add in the diced pickles and combine.
Step 5
Give the mixture a taste and add more seasonings, if desired.
Step 6
Spoon a heaping teaspoon of the egg mixture into each egg white half.
Step 7
Garnish the tops with a generous sprinkle of paprika and a sprinkle of browned bacon bits.
Step 8
Serve!
Explore More Favorites
