The Best Deviled Eggs

Posted: November 4

Time: 5 minutes

Yield: 16 servings

recipe image

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!


• 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)


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


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