Classic Deviled Eggs

Classic deviled eggs, made extra creamy with homemade mayo and a tangy Dijon-horseradish kick

Classic Deviled Eggs

Instructions

1. Hard Boil the Eggs

  • 12 large eggs
  • 1 Tbsp white vinegar

Put the cold eggs in a large saucepan and add enough cold water to cover them by about 1 inch. Add the vinegar to the water — this helps weaken the shells so they peel away cleanly. Set the pan over high heat and bring to a rolling boil. Once boiling, cover with a lid, turn off the heat, and let the eggs sit for exactly 17 minutes. While they sit, fill a large bowl with ice water. After 17 minutes, transfer the eggs immediately to the ice water bath and let them cool for at least 5 minutes before peeling.

2. Prep the Yolks

  • Hard-boiled eggs (from step 1)

Slice the eggs in half lengthwise. Remove the yolks and transfer them to a medium bowl. Set the whites aside.

3. Make the Filling

  • 1/3 cup homemade mayo
  • 1 heaping Tbsp Dijon mustard (ideally Dijon with horseradish)
  • 1 Tbsp dill pickle juice or white vinegar
  • 1 tsp honey
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • Dash of Tabasco sauce (optional)

Add the mayo, Dijon mustard, pickle juice (or vinegar), honey, salt, pepper, and Tabasco to the yolks. Mash well with a fork until smooth and creamy.

4. Fill and Garnish the Eggs

  • Paprika, for sprinkling
  • Bacon pieces, optional
  • Dill pickle slices, optional

Spoon or pipe the filling into each egg white. Sprinkle with paprika and bacon, if using, and top with a small dill pickle slice if desired. Serve chilled.

Nutrition

Per deviled egg (makes 24)

  • Calories60
  • Total Fat5g
  • Total Carbs1g
  • Fiber0g
  • Net Carbs1g
  • Protein3g

Related Recipe

The filling uses homemade mayo — see the Homemade Avocado Oil Mayo recipe.

Storage

Best assembled within a day of serving. If prepping ahead, boil and peel the eggs and make the filling up to 2 days in advance, storing the whites and filling separately in airtight containers. Assemble just before serving. Store any leftovers in the fridge in an airtight container.