I'm the designated deviled egg maker in several different friend circles. When you have friends that love deviled eggs as much as you do, it's a great excuse to make them ALL THE TIME! For mine, I use a combination of mayonnaise and sour cream, mustard, and a splash of dill pickle juice. (If you know me, I'm a sucker for pickle juice.) I also like a creamy yolk filling, so I blast the mixture with an immersion blender to break up any clumps. To top them, you can be as creative as you want! I have a jar of homemade pickled mustard seeds that I like to use to make them a little fancy -- they look like caviar and add a nice pop of texture.
Ingredients
12 large hard boiled eggs
3 Tbsp mayonnaise
3 Tbsp sour cream
1 1/2 tsp dill pickle juice
2 tsp yellow mustard
dash of granulated garlic
1/4 tsp sea salt
paprika
Directions
My method for hard boiling eggs (when I'm not using the Instant Pot to do it): Place the eggs in a large saucepan and fill with enough water to cover the eggs. Bring the pot to a boil, then immediately cover and turn off the heat, leaving the pan on the hot burner. Set the timer for 13 minutes at this point. After the 13 minutes, drain the water and run cold water over the eggs for 30 seconds. Let the eggs sit in cold water with a handful of ice for 5 minutes before peeling.
Slice each egg in half, and place the yolks in a bowl. Arrange the whites on a platter.
Use a fork to break up the yolks. Add the mayonnaise, sour cream, pickle juice, mustard, granulated garlic, and salt. Mix and mash together with a fork until well incorporated and as creamy as possible. If you want to make it even creamier, you can transfer the mixture to a food processor or use a stick blender to break up any remaining clumps.
Fill each egg white with the yolk mixture. You can use a spoon, or for better presentation you can transfer the yolk mixture to a gallon-sized zip top bag, snip off a corner, and pipe the yolk instead (see photo below).
Sprinkle paprika on top of the eggs or top with your choice of toppings. Refrigerate until ready to serve.
Visuals
The whites and the yolks, separated.
Break up the yolks before adding the other ingredients.
I like to use an immersion blender to make the mixture as creamy as possible.
To make the bag easier to fill, place it in a tall cup, with one of the corners facing down.
These clips will save you from having the mixture squeeze out from the top of the bag!
Snip off one corner of the bag so that you have a hole slightly smaller than the cavities of the egg whites.
Gently squeeze the bag to pipe the yolk mixture into each egg white.
Ready for garnishes!
Some topped with pickled mustard seeds and chives, some topped with just chives and paprika.
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