Classic Deviled Eggs

Nothing beats a classic deviled egg. Between the versatility, portability, and not to mention that creamy, yolky concoction with just the right amount of tang, there's no occasion that these tiny flavor bombs don't belong at. True to form, our recipe includes all the traditional ingredients - mayo, mustard, seasoning - plus a splash of pickle juice to round out every single bite.

How to make hard-boiled eggs that are easy to peel

Every batch of deviled eggs requires some preparation, and there are a few things you can do right at home to make the process go smoothly. Fresher eggs are harder to peel because of a stronger membrane layer between the shell and the albumen, so choose older eggs to ensure hard-boiled eggs that peel like a dream. Opting to steam your eggs rather than hard-boiling can also make peeling a breeze. Find all our best tips for peeling hard-boiling eggs here. 

Directions

1. Slice hard boiled eggs in half and remove yolks to a bowl. Set aside whites.
2. Use a fork to mash egg yolks very well into a consistent, grainy texture.
3. Add onion, mayonnaise, pickle juice, mustard, salt, and pepper to the yolks. 
4. Stir vigorously until light, fluffy, and well combined. Taste and adjust flavors to your liking. If it needs a little something, add a pinch more salt and/or pickle juice.
5. Spoon or pipe mixture back into egg whites. Top with chives and/or paprika. Serve with sweet gherkins for a sweet and zippy accompaniment!