Side Dishes

The Best Deviled Eggs


Posted: November 4

Time: 5 minutes

Yield: 16 servings

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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, to garnish
4 strips bacon, optional, chopped and browned, for topping

Directions

Step 1

Cut the peeled eggs in half, lengthwise.

Step 2

Remove the yolks with a spoon. Set aside egg whites on a platter for later.

Step 3

Place the yolks in a medium mixing bowl.

Step 4

Mash the yolks with a fork.

Step 5

Add the mayo, pickle juice, mustard, salt, black pepper, and garlic powder, and mix together until creamy.

Step 6

Mix in the diced pickles.

Step 7

Add more seasonings to taste.

Step 8

Spoon a heaping teaspoon of the egg mixture into each egg half.

Step 9

Garnish the top with a generous sprinkle of the paprika and a big pinch of browned bacon bits.

Step 10

Serve.


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