Do you need an easy appetizer to bring? These famous deviled eggs are sure to be a crowd pleaser. I bring these to most family gatherings and holidays, and they do not last long! I may be biased, but I think that my Nana’s deviled eggs recipe is the BEST!
Deviled Eggs are a must for holiday and family gatherings, and the best part is…they are easy to make! Growing up, it was rare not to have these on the table at Thanksgiving or Easter. My Nana always made deviled eggs for the holidays, and as I got older, she taught me how to make them too. One of my favorite things about this recipe, is that to begin with, it didn’t even have measurements…but those are the best kinds of recipes, right? I always measure with my heart, and if you do too, this deviled eggs recipe will be perfect for you.
Nana’s deviled eggs taste nothing like store-bought. With each bite, you get a pop of flavor. These easy deviled eggs are made with just 5 simple ingredients that you most likely already have in your fridge. Make them once, and you will be sure to make them again and again!
Ingredients For Deviled Eggs
- 4-5 TB mayonnaise, homemade or store bought.
- 2 tsp yellow mustard.
- 5-6 TB of sweet pickle juice. DO NOT add the whole amount at one time. Add one TB at a time to keep away from a runny consistency.
- Salt & Pepper to taste.
- Paprika to sprinkle on top.
How To Make Deviled Eggs
1.) The first step is to boil the eggs. I typically boil the eggs the night before, or at least several hours before serving, to ensure that the eggs can cool properly. If you start to peel them before they have completely cooled, they will be much more difficult to peel.
2.) Next, peel the eggs. After many failed attempts of peeling eggs, I finally have a system down! Make sure the eggs are completely cooled. You can do this by soaking them in cold water or an ice bath. Once the eggs are cooled, smack the egg on a hard surface on all sides, then gently start to peel. Run cold water over the egg while you are peeling, to remove any shell fragments.
3.) Cut the eggs in half, and gently pop the yolk out into a separate bowl. Don’t worry…if a few of the eggs rip in the process, you can use them to taste test later.
4.) Using a immersion blender or food processor, blend the egg yolks into a smooth consistency. You can also use a fork if you don’t have an immersion blender, but it will take longer to get rid of the lumps.
5.) Add the mayo, mustard, sweet pickle juice, salt and pepper. * I like to add by the spoonful. If you put the full measurement in at once, it may be too runny. Add as you go, until you reach your desired consistency.
6.) Fill each egg with the yolk mixture. I usually do this with a spoon, but you can also use a piping bag/sandwich bag.
7.) Sprinkle with paprika, and enjoy!
*For a little crunch, you can also add bacon bits to the egg yolk mixture.
*For best results, I like to use farm fresh eggs, but they will still taste wonderful with store-bought eggs.
* Want to make homemade mayonnaise to use for this recipe? Try my Mayonnaise recipe by clicking here.
Tips
*To avoid a runny yolk mixture, add one spoonful at a time, until you reach your desired consistency. Taste as you go, to make sure it isn’t missing anything. This is when those broken egg halves come in handy.
* Make sure to let the eggs completely cool before peeling. You can make them the night before, or the day of and place them in an ice bath.
*Use a piping bag for the yolk mixture to make your deviled eggs even more appealing!
*Be sure to keep them in an airtight container until serving to avoid the yolk mixture becoming crusty.
*Serve them on a beautiful deviled egg platter!
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Nana’s Deviled Eggs- Easy & Delicious!
Equipment
- -Immersion Blender
- -Deviled Egg Travel Container/Platter
- -Egg Timer
- -Piping bag
Ingredients
- 1 dozen eggs
- 4 -5 TB mayonnaise homemade or store-bought.
- 2 tsp yellow mustard.
- 5-6 TB of sweet pickle juice. DO NOT add the whole amount at one time. Add one TB at a time to keep away from a runny consistency.
- Salt & Pepper to taste.
- Paprika to sprinkle on top.
Instructions
- The first step is to boil the eggs. I typically boil the eggs the night before, or at least several hours before serving, to ensure that the eggs can cool properly. If you start to peel them before they have completely cooled, they will be much more difficult to peel.
- Next, peel the eggs. After many failed attempts of peeling eggs, I finally have a system down! Make sure the eggs are completely cooled. You can do this by soaking them in cold water or an ice bath. Once the eggs are cooled, smack the egg on a hard surface on all sides, then gently start to peel. Run cold water over the egg while you are peeling, to remove any shell fragments.
- Cut the eggs in half, and gently pop the yolk out into a separate bowl. Don't worry…if a few of the eggs rip in the process, you can use them to taste test later.
- Using a immersion blender or food processor, blend the egg yolks into a smooth consistency. You can also use a fork if you don't have an immersion blender, but it will take longer to get rid of the lumps.
- Add the mayo, mustard, sweet pickle juice, salt and pepper. * I like to add by the spoonful. If you put the full measurement in at once, it may be too runny. Add as you go, until you reach your desired consistency.
- Fill each egg with the yolk mixture. I usually do this with a spoon, but you can also use a piping bag/sandwich bag.
- Sprinkle with paprika, and enjoy!
Notes
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