Recipe Background
The only problem with The Best Deviled Eggs is that they always seem to disappear too fast. One minute you have a plate of creamy, tangy, flavorful egg delights with smoky paprika and fatty bacon bits on top. The next minute, you blink and they're gone already! With a wonderful balance of sweet and sour notes, you may just feel tempted to make two batches of The Best Deviled Eggs: one for your guests and one for yourself!
The only problem with The Best Deviled Eggs is that they always seem to disappear too fast. One minute you have a plate of creamy, tangy, flavorful egg delights with smoky paprika and fatty bacon bits on top. The next minute, you blink and they're gone already! With a wonderful balance of sweet and sour notes, you may just feel tempted to make two batches of The Best Deviled Eggs: one for your guests and one for yourself!
Ingredients
- 8 hard-boiled eggs peeled and halved
- 1/4 cup mayonnaise
- 2 teaspoons dill pickle juice
- 1/2 teaspoon yellow mustard or Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 2 baby dill pickles very finely diced
- 1/8 teaspoon paprika optional, for garnish
- 4 strips bacon optional, cooked and chopped, for topping
Directions
- Cut the hard-boiled eggs in half, lengthwise.
- Remove the yolks with a spoon. Set aside the egg whites on a platter for later.
- Place the yolks in a medium mixing bowl.
- Mash the yolks with a fork.
- Add the mayonnaise, the pickle juice, the mustard, the salt, the black pepper, and the garlic powder and mix together until creamy.
- Mix in the diced pickles.
- Spoon a heaping teaspoon of the egg mixture into each egg white half.
- Garnish the top with a generous sprinkling of the paprika and the crispy bacon pieces.
- Serve.
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