Dazzle Them With Deviled Eggs This Summer

Summer backyard barbeques, picnics in the park, or just a family get-together you can’t go wrong by serving deviled eggs. Everyone loves them. We generally have all the ingredients in our kitchen for this dish. Make yours stand out by taking it to the next level with a secret ingredient.

12 large eggs (hard-boiled
¼ cup mayo
1 T butter (softened) (the secret ingredient)
2 t yellow mustard
2 t Dijon mustard (brow or yellow if you don’t have Dijon)
2 t pickle juice (sweet, dill, or vinegar if you don’t have pickles)
1 t sugar
1/8 t salt
1/8 t pepper
Dash of hot sauce (optional)
Paprika for sprinkling

Optional Toppings: bacon, sliced olives, sliced gherkin pieces, or a ¼ slice of dill pickle

Making the Hard-Boiled Eggs

The trick to making easy-to-peel hard-boiled eggs is to start with very cold water. This helps detach the membrane inside the egg. Place eggs in a large saucepan and cover with cold water. Heat pan until the water boils. Let boil for two minutes. Cover with a lid and remove from heat. Allow the pan to sit for 20 minutes. (No peeking!) Carefully drain off the hot water and transfer the eggs to an ice bath. Once cooled, you can now peel them and set them aside.

Make the Deviled Egg Filling

  1. Slice eggs in half lengthwise. 
  2. Remove yolks and transfer to a medium-sized bowl. 
  3. Add mayo, butter, mustards, pickle juice, sugar, salt, pepper, and hot sauce. Use a fork to mash well. If you have a mini food processor this works great as well.
  4. Spoon filling into each egg white. If you have a pastry bag, you can get fancy and swirl it in with a fancy decorating tip
  5. Sprinkle with paprika
  6. Optional toppings but it add that extra touch: bacon bits, sliced olives, sliced gherkin pieces, or a ¼ slice of dill pickle