Easy Deviled Eggs
With fluffy, tangy, and creamy filling in perfectly-cooked hard-boiled eggs, these Easy Deviled Eggs will be your new favorite side or appetizer. Perfect for a family or a party, these deviled eggs are quick and easy to make and are a crowd-pleaser.
Prep Time10 mins
Cook Time20 mins
Chilling Time1 hr
Total Time1 hr 30 mins
Course: Appetizer, Side Dish, Snack
Cuisine: American, Southern
Keyword: deviled eggs, deviled eggs with pickles, dill pickle deviled eggs, easy deviled eggs
Cooking Method: Instant Pot
Servings: 24 egg halves
- 12 eggs
- 8 tablespoons mayonnaise
- 3 teaspoons yellow mustard
- 5 - 6 dashes Tabasco Sauce
- 4 - 5 tablespoons dill pickles finely diced (if you prefer, you can use sweet relish, but I love dill pickles)
- 1 teaspoon pickle juice you can also use white vinegar
- 1 pinch kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
Hard boil eggs using your preferred method - I like to use the Instant Pot because the eggs are perfect every time and they are incredibly easy to peel.
Peel the eggs, then let them chill in the fridge for at least an hour.
Slice the eggs in half along their long axis, then scoop out the yolks into a bowl.
Mash the yolks with a fork, then mash in mayonnaise, mustard, Tabasco sauce, pickle juice, salt, pepper, and garlic powder.
8 tablespoons mayonnaise, 3 teaspoons yellow mustard, 5 - 6 dashes Tabasco Sauce, 1 teaspoon pickle juice, 1 pinch kosher salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder
Mash until desired consistency, then stir in the diced pickles.
4 - 5 tablespoons dill pickles
Add more salt and pepper to taste if desired.
Fill the egg whites with the egg yolk mixture. You can either spoon it in or use a piping bag. (I like to fill a plastic bag with the mixture, then cut the corner off the bag to "pipe" it in. You can also use a proper piping bag with a frosting tip if you want to be fancy.)
Once the eggs are filled, sprinkle a little paprika over the eggs. (If serving the next day or more than 12 hours later, sprinkle the paprika on the eggs right before serving.)
1 sprinkle Tony Chachere's Creole Seasoning, 1 sprinkle paprika
This recipe can easily be cut in half to make 6 eggs - it will make 12 deviled egg halves.
If you don't like pickles, you can leave them and the juice out - just be sure to add white vinegar.
- You can either spoon the creamy yolk mixture into the egg whites or use a piping bag. I like to fill a plastic bag with the mixture, then cut the corner off the bag to "pipe" it in. You can also use a proper piping bag with a frosting tip if you want to be fancy, just be aware that the pickles can clog the tip, so I usually just use the most "open" tip. (With the set I have, the tip is called "Open Round.")
- If you don't like pickles, you can leave them and the juice out. Just be sure to add white vinegar. The vinegar helps to break down the egg yolks making them creamy and delicious.
- You don’t have to use Tony's Creole Seasoning if you don't like spice, but it adds an awesome layer of flavor to the eggs. You can use paprika instead. If you do like spice, I highly recommend using it.
- If you are preparing eggs for the next day or more than 12 hours later, sprinkle the paprika or Tony's Chachere's Creole Seasoning on the eggs right before serving - it will help to keep them looking pretty and fresh.
Serving: 0.5egg | Calories: 65kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 122mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg