Deviled eggs are the perfect side dish to enjoy with grilled food, sandwiches, or barbecue flavors. Packed with protein and super easy to make, this frugal dish is also one I often take to potlucks.
- 13 hard boiled eggs (I like to stick an extra egg in the pot just in case one busts during cooking, or the white gets torn up during the crack-n-peel.)
- ¼ cup mayonnaise
- 3 tablespoons yellow mustard
- 1 tablespoon pickle relish
- 1 tablespoon dill pickle juice
Slice the eggs lengthwise and pop out the yolks. Mash yolks with a fork until crumbly. Add mayo, mustard, pickle relish, and pickle juice. Stir until combined. Spoon mixture into eggs. Sprinkle with paprika. Chill until served.
Makes 2 dozen deviled eggs.
A few tips:
- If you want to get fancy, pipe the filling into the eggs with a cake decorating tip.
- I’ve never measured these ingredients until I was preparing to write this post! Definitely an “add and taste” recipe.
- Vinegar can be substituted for the dill pickle juice.
- I’ve used both sweet pickle relish and dill pickle relish with success. I’ve also gone without. Deviled eggs are very forgiving.