Best-Ever Deviled Eggs Recipe

Servings: 16 deviled eggs 8 hard boiled eggs, peeled and halved 1/4 cup mayonnaise 2 tsp dill pickle juice 1/2 tsp yellow mustard , (or dijon), or to taste pinch of salt , or to taste 1/8 tsp black pepper 1/8 tsp garlic powder 2 baby dill pickles, very finely diced 1/8 tsp paprika, to garnish 3 oz bacon (4 strips), chopped and browned, for topping


Cut peeled eggs in half lengthwise and place them on a serving platter. Remove yolks with a spoon and place them in a medium mixing bowl. 


Mash yolks to a fine crumb with a fork. Add 1/4 cup mayo, 2 tsp pickle juice, 1/2 tsp mustard,

1/4 tsp salt, 1/8 tsp black pepper and 1/8 tsp garlic powder and mash together until creamy.

Mix in finely diced pickles. Add more seasonings to taste if needed.

Spoon a generous teaspoon of the egg mixture into each egg half. Garnish the top with a generous sprinkle of paprika and big pinch of browned bacon bits.

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