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Deviled Eggs

Deviled eggs are a classic appetizer that brings together delightful flavors and textures, making them a popular choice for parties and gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 16 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 60
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 8 pieces hard boiled eggs (peeled and halved)
  • 1/4 cup mayonnaise
  • 2 tsp dill pickle juice
  • 1/2 tsp yellow mustard (or Dijon mustard), or to taste
  • 1 pinch salt (or to taste)
  • 1/8 tsp black pepper
  • 1/8 tsp garlic powder
  • 2 pieces baby dill pickles (very finely diced)
  • 1/8 tsp paprika (to garnish)
  • 3 oz bacon (4 strips) (chopped and browned, for topping)

Method
 

Preparation
  1. Cut peeled eggs in half lengthwise and place them on a serving platter.
  2. Remove yolks with a spoon and place them in a medium mixing bowl.
  3. Mash yolks to a fine crumb with a fork.
  4. Add mayonnaise, dill pickle juice, yellow mustard, a pinch of salt, black pepper, and garlic powder. Mash together until smooth and creamy.
  5. Mix in finely diced pickles. Taste and add more seasonings if needed.
  6. Spoon a generous teaspoon of the egg mixture into each egg half.
  7. Garnish the top with a sprinkle of paprika and a big pinch of browned bacon bits.

Notes

Serve deviled eggs cold or at room temperature. They look great as part of a buffet spread or can be served individually as appetizers. Store any leftovers in an airtight container in the refrigerator for about 2-3 days.