Ingredients
– 12 large eggs
– ¼ cup (55 g) mayonnaise
– 1 tablespoon butter, softened to room temperature
– 2 teaspoons yellow mustard
– 2 teaspoons Dijon mustard
– 2 teaspoons sweet gherkin pickle juice
– 1 teaspoon sugar
– ⅛ teaspoon salt
– ⅛ teaspoon pepper
– Dash of hot sauce (optional)
– Paprika for sprinkling
– Bacon pieces (optional)
Instructions
1-First, place the eggs in a large saucepan and cover with water, then bring to a boil over high heat and boil for one minute.
2-Next, cover the pot and remove it from heat, letting the eggs sit for 17 minutes to cook perfectly.
3-After that, drain the water and transfer the eggs to an ice bath to cool quickly before peeling.
4-Once peeled, slice the eggs in half lengthwise and gently remove the yolks into a medium bowl.
5-Add the mayonnaise, softened butter, yellow mustard, Dijon mustard, sweet gherkin pickle juice, sugar, salt, pepper, and hot sauce if you’re using it, then mash everything together with a fork until smooth and well combined.
6-Now, spoon this creamy filling back into the egg white halves, and finish by sprinkling paprika and bacon pieces on top for extra flavor.
7-For the final touch, add small slices of sweet gherkin pickles if you like, and chill the eggs for better taste.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥄 Do not assemble deviled eggs more than one day ahead; store yolks and whites separately if prepping earlier.
🧈 Butter adds creamy richness for a velvety texture.
🥒 Sweet pickle juice and sugar offer a subtle sweetness common in classic styles.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 57
- Sugar: 1g
- Sodium: 82mg
- Fat: 5g
- Saturated Fat: 1g
- Trans Fat: 1g
- Carbohydrates: 1g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 95mg