Deviled Eggs are such a classic side dish for any holiday feast!
Deviled Eggs. You either love them or hate them! I actually really like them at any holiday meal of and of course, especially at Easter time. I am more of a classic Deviled Egg girl and usually do a simple garnish, but would say no to any with bacon on top!
Mine are slightly unique in the fact that I cut mine in half width wise and not length wise. I feel like you can fill them more and they actually hold up better when you are trying your best to eat them and not look like a caveman!
Make this recipe for your holiday meal this year!
- 7 Large Eggs
- 1/2 Cup Mayonnaise
- 2 tsp Yellow Mustard
- 1 TBSP Dill Pickle Juice
- Salt and Pepper To Taste
- Chopped Chives (Optional)
- Fill a large pot 2/3 full of water and set over medium high heat.
- As small bubble start to form at the bottom of the pan, gently place eggs into water.
- Once the water comes to a low boil, set timer for 10 minutes.
- Fill a large bowl with lots of ice cubes and water to make an ice bath.
- When the timer goes off, use a slotted spoon to transfer eggs to ice bath so it stops the cooking process.
- Let the eggs sit in the ice bath for 5-7 minutes.
- Gently tap the eggs onto a hard surface and peel. Make sure to rinse off any shell left over.
- With a sharp knife trim off the tip of the egg and the end. This helps then stand up straight when you cut them in half.
- Cut eggs in half width wise and place the yolks into a medium bowl.
- With a fork mash together yolks with mayo, mustard, pickle juice, salt and pepper until smooth.
- Place mixture into a pastry bag or gallon bag (with the tip cut off) and fill each of your eggs.
- Top with chopped chives.
Add them to my complete Easter Menu and you will be all set!