Deviled eggs are a picnic staple and this comforting classic is a favorite in our family. This simple recipe is sure to be a hit with your family, too.
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 24 halves
- 14 eggs
- 1/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 4 teaspoons sweet pickle juice
- Salt and black pepper, to taste
- paprika, for garnishing
- chives, for garnishing
Place the eggs in a large pot with enough water to cover and bring to a boil. Remove from heat and leave covered for 15 minutes. Transfer the eggs to a bowl of ice water until cool to the touch.
Peel the eggs, cut 12 of them in half and scoop out the yolks into a medium bowl. Add the mayonnaise, yellow mustard, sweet pickle juice and salt and pepper. Finely mince the two remaining eggs and add to your yolk mixture. Mash with a fork until well combined.
Using a spoon, fill each egg white half with the yolk mixture. Sprinkle with paprika and chives to garnish.
ORANGE & FIELD TIP: We like our stuffing a little on the chunkier side. If you prefer that it be smooth and creamy, put the two whole eggs in the food processor prior to adding them to the yolk mixture.