These deviled eggs are one of our most requested dishes to bring to potlucks. They’re creamy, flavorful, easy to make, and macro-friendly.
Our recipe is adapted from the Classic Deviled Eggs recipe from Cook’s Illustrated, with a few changes we’ve made over the years.
They’re also easy to track: the nutrition information below is calculated for one deviled egg half, so you can simply log the number you eat.
Deviled Eggs
Classic deviled eggs with a creamy, tangy filling made with mayo, spicy brown mustard, sweet pickles and a touch of Worcestershire sauce.
Ingredients
Method
- Hard-boil 12 eggs using your preferred method. Cool completely and peel.12 eggs
- Slice each egg in half lengthwise and carefully remove the yolks to a small bowl. Set aside the 24 egg white halves for filling.
- Mash the egg yolks with a fork until no large lumps remain. Add the mayonnaise, spicy brown mustard, apple cider vinegar, Worcestershire sauce, and sweet pickles. Season with salt and pepper to taste and mix until smooth and creamy.1 Tbsp apple cider vinegar, 84 g mayonnaise, 1.5 tsp spicy brown mustard, 0.5 tsp Worcestershire sauce, 70 g sweet pickles
- Spoon the filling into the egg white halves, or transfer the filling to a piping bag or resealable plastic bag with one corner snipped off and pipe into each half.
- Garnish with paprika or parsley, if desired. Refrigerate until ready to serve.
Nutrition
Notes
Nutrition information is calculated per one deviled egg half. This recipe makes 24 halves from 12 large eggs.
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