Deviled eggs are always a popular side dish at potlucks, BBQs, baby showers, picnics, and neighborhood cookouts. They are as versatile as they are delicious and can also be served as an appetizer or a snack for brunch, lunch, dinner, and even breakfast.
2teaspoonsyellow mustard,old fashioned yellow mustard, not dijon
2tablespoonschopped hamburger dill pickles,finely minced, not kosher dill pickles
1teaspoonhamburger dill pickle juice
¼teaspoonkosher salt
⅛teaspoonground black pepper
½teaspoonpaprika,Optional, for garnish
Instructions
Add the eggs to a steamer basket or wire strainer in about an inch of water in a saucepan over medium-high heat. When the water starts to boil, reduce the heat to medium-low, cover the pan, and let the eggs cook for 15 minutes.
As soon as the eggs have finished cooking, immediately place them in a bowl full of ice and water. Once they have cooled, carefully tap them on your counter to crack them. Then, remove the shells under cold running water. Pat them dry with a paper towel.
Cut the eggs in half lengthwise and carefully pop out the yolk. Set the whites aside.
Place the yolks in a small bowl and mash with a fork until they are smooth.
Add the mayonnaise, mustard, pickles, pickle juice, salt, and pepper and mix well. Taste and add more salt if needed, and if the mixture is dry, add a bit more pickle juice.
Use two teaspoons, one to scoop the yolk mixture out and the other to help slide it off the full spoon; fill the egg whites with the yolk mixture.
Optional, add a pinch of paprika to the top of each egg. Serve immediately or cover and refrigerate until you are ready to serve.
Notes
If you are garnishing your deviled eggs with paprika, pour just a little paprika into your palm, then take a small pinch and sprinkle it lightly on each egg. Don't try to pour or shake it out of the bottle; you will end up with way too much.
If you are transporting deviled eggs, it's better to store the cooked egg whites and the yolk mixture separately and then fill them when you arrive.
I like to use a teaspoon to fill my eggs, but if you want to get fancy, put your yolk mixture in a plastic storage bag and clip one end off. Then, squeeze the mixture out in a swirl or whatever you like. You can also use a piping bag or a small ice cream scoop.
If I'm serving guests or taking this dish to a cookout or party, I always steam seven or eight eggs instead of six in case one cracks while cooking. Then, I'll add the extra yolk to the yolk mixture to make a little more filling.
If you use table salt, only use half as much as is called for in the recipe.
You can purchase pre-cooked and peeled hard-boiled eggs at the grocery store if you are short on time.