Easy Deviled Eggs
Servings: 6 Servings
Ingredients
- 6 large eggs
- ¼ cup white onion finely chopped
- ¼ cup dill pickles finely chopped
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Paprika for garnish
Instructions
- Place the eggs in a saucepan and cover them with cold water by about 1 inch. Bring the water to a rolling boil, then turn off the heat, cover the pan, and let the eggs sit for 10 minutes.6 large eggs
- Transfer the eggs to a bowl of ice water or very cold water and let them cool for 5 minutes. Peel the eggs before refrigerating, preferably under cool running water or while submerged in a bowl of water to help the shells release cleanly.
- Slice the peeled eggs in half lengthwise. Remove the yolks and place them in a medium bowl. Arrange the egg whites on a serving plate or tray.
- Mash the yolks with a fork until mostly smooth. Add the finely chopped onion, pickles, mayonnaise, Dijon mustard, salt, and pepper. Stir until the filling is creamy.¼ cup white onion, ¼ cup dill pickles, 3 tablespoons mayonnaise, 1 tablespoon Dijon mustard, ¼ teaspoon salt, ¼ teaspoon black pepper
- Taste the filling and adjust with additional salt, pepper, or mustard if desired. Spoon or pipe the filling into the egg whites.
- Sprinkle with paprika and serve immediately, or refrigerate until ready to serve. Store leftovers in the refrigerator for 3 to 4 days.Paprika
Notes
- Older eggs tend to peel more easily than really fresh eggs.
- Peeling the eggs before refrigerating usually works better than chilling them in the fridge first.
- For a thicker filling, start with 2 tablespoons of mayonnaise and add the final tablespoon only if the yolk mixture needs it. Adding too much mayo can make the filling thin and watery.
- Dijon mustard has a stronger flavor than yellow mustard, so reduce it slightly if you prefer a milder filling.
- For a milder onion flavor, soak the onion in ice water for 30 minutes before using. Drain well, pat completely dry, then dice and add it to the filling.
- The filling for this recipe is a little chunky by design because of the finely chopped pickles and onions. For a smoother filling, pulse it a few times in a food processor, then pipe it into the egg whites. We usually just spoon it in and don’t worry too much about “pretty” deviled eggs. For us, it’s more about the flavor and sharing them with friends and family.
- These eggs can be made up to 1 day ahead of time, but it’s best to keep the egg whites and the filling separate until you’re ready to serve them.
Nutrition Facts
Easy Deviled Eggs
Serving Size
1 whole egg
Amount per Serving
Calories
116
% Daily Value*
Fat
10
g
15
%
Saturated Fat
2
g
10
%
Trans Fat
0.03
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
3
g
Cholesterol
167
mg
56
%
Sodium
280
mg
12
%
Potassium
83
mg
2
%
Carbohydrates
1
g
0
%
Fiber
0.3
g
1
%
Sugar
1
g
1
%
Protein
6
g
12
%
Vitamin A
255
IU
5
%
Vitamin C
1
mg
1
%
Calcium
32
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
