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Classic Deviled Eggs

  • Total Time: 2 hours
  • Yield: Makes 24 pieces 1x


Perfect deviled eggs with relish + a few tips and tricks to make these exceptionally beautiful!


  • 12 eggs
  • 1 teaspoon kosher salt
  • ¼ teaspoon cayenne pepper (more if you like things spicy!)
  • 1 teaspoon ground mustard
  • 1-inch piece onion, peeled
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 2 tablespoons pickle juice from dill pickles
  • 1 tablespoon sweet pickle relish
  • Garnish: chopped pickles, fresh dill, smoked paprika


  1. Boil the eggs: place eggs in a pot and cover with cold water. Cover the pot and bring to a boil over high heat. Boil for one minute, then turn the heat off and let sit for 15 minutes in the hot water.
  2. Drain the eggs and let cool to the touch, then peel.
  3. Cut the eggs in half and gently remove the yolks.
  4. In a food processor, combine the egg yolks and remaining ingredients (except garnishes) until smooth and mousse-like. Taste, and add more salt or pickle juice to your preference.
  5. Spoon or pipe the egg yolk mixture into the egg white halves. Garnish as desired and chill for at least 30 minutes before serving.


To Pipe In The Filling: Scoop all of the filling into a sandwich-sized baggie when you make it. Zip the bag shut, pressing out any air, and store the egg white halves and the deviled egg filling separately.

To fill, arrange the egg white halves cut-side up on a platter, then snip the tip off a corner of the filling baggie. Use the ziplock baggie as a disposable piping bag, squeezing in enough filling to fill each egg half. Top with extra relish or fresh herbs, if you'd like.

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