Our Homemade Deviled Egg Recipe

How to Make the Perfect Deviled Eggs

Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Servings: 12 deviled eggs (adjust as needed)

Ingredients

• 12 hard-boiled eggs – Determine how many eggs are needed to fill your deviled egg dish.
• ¾ cup mayonnaise
• ¼ cup Dijon mustard
• ¼ cup diced dill pickles
• 1.5 tablespoons pepper

For Garnish:

• Paprika and Cayenne (3 parts paprika to 1 part cayenne)
• Small tomatoes, cut in half (same number as eggs)

Instructions

1. Cook the Eggs:
   You can boil water in a pot or use an Instant Pot. I recommend the Instant Pot for ease:

   • Add 1 cup of water, ¼ cup vinegar, and the eggs.
   • Set the Instant Pot to 5 minutes.
   • Once the timer goes off, let the eggs sit for 5 more minutes.
   • Transfer the eggs to an ice-water bath and let them cool for at least 30 minutes.

2. Peel the Eggs:

   • Use a mason jar for easy peeling! Place three eggs in the jar, shake about 10 times, and watch the shells separate from the eggs. Repeat for all eggs.

3. Prepare the Filling:

   • Slice the peeled eggs in half lengthwise.
   • Gently scoop out the yolks and place them in a mixing bowl.
   • Add pepper and chop the yolks finely using a pastry blender.

4. Mix the Filling:

   • Add mayonnaise, Dijon mustard, and chopped dill pickles to the yolks.
   • Mash until smooth and creamy.

5. Fill the Eggs:

   • Transfer the filling to a piping bag (or a freezer bag with the corner snipped off).
   • Pipe the mixture into the egg whites.

6. Garnish and Serve:

   • Garnish each deviled egg with paprika, cayenne, and a halved tomato.
   • Cover with plastic wrap and refrigerate until ready to serve.

Extra Tip:

Don’t throw away the eggshells! Let them dry out for a day or two, crush them with your fingers, and use them as excellent calcium for plants or chickens.

This recipe is a favorite at Kiawah Island Getaways and makes for a simple, delicious addition to any holiday feast. Try it out and let us know what you think!