Classic Deviled Eggs are always a hit for parties and holidays! A make ahead appetizer that everyone loves!
Scale
Ingredients
- 6 hard boiled eggs
- 1/4 cup mayonnaise
- 1 1/12 teaspoons dijon mustard
- 2 teaspoons pickle relish
- 1 teaspoon pickle brine (juice from a jar of pickles)
- 1/4 – 1/2 teaspoon hot sauce, to taste
- 1/2 teaspoon chopped fresh dill, plus more for garnish
- Kosher salt and fresh black pepper to taste
Instructions
- Split the eggs in half lengthwise and carefully scoop out the yolks into a bowl.
- Add the mayonnaise, mustard, relish, brine, hot sauce, dill, salt and pepper to the yolks and stir together until smooth.
- Fill the hollowed out center of each egg half with the yolk filling.
- Garnish with more fresh dill and a sprinkle of paprika (optional)
Recipe Notes
These deviled eggs can be made ahead of time and kept in the refrigerator until ready. If you’re making them the day before, fill the eggs right before serving so that the filling doesn’t get watery.
Store: Store deviled eggs covered with plastic wrap or in a covered container in the refrigerator for up to 4 days.
- Category: Appetizers
- Method: Stove Top
- Cuisine: American
