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Classic Deviled Eggs


  • Total Time: 2 hours
  • Yield: Makes 24 pieces 1x

Description

Perfect deviled eggs with a few tips and tricks to make these exceptionally beautiful!


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Ingredients

  • 12 eggs
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper (more if you like things spicy!)
  • 1 teaspoon ground mustard
  • 1-inch piece onion, peeled
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 2 tablespoons pickle juice from dill pickles
  • 1 tablespoon sweet pickle relish
  • Garnish: chopped pickles, fresh dill, smoked paprika

Instructions

  1. Boil the eggs: place eggs in a pot and cover with cold water. Cover the pot and bring to a boil over high heat. Boil for one minute, then turn the heat off and let sit for 15 minutes in the hot water.
  2. Drain the eggs and let cool to the touch, then peel.
  3. Cut the eggs in half and gently remove the yolks.
  4. In a food processor, combine the egg yolks and remaining ingredients (except garnishes) until smooth and mousse-like. Taste, and add more salt or pickle juice to your preference.
  5. Spoon or pipe the egg yolk mixture into the egg white halves. Garnish as desired and chill for at least 30 minutes before serving.

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