What makes this deviled egg recipe so special? A secret ingredient! Check out my recipe to see what makes these deviled eggs the best!
My Secret Ingredient Deviled Eggs recipe! I love deviled eggs! They are a staple appetizers for just about every holiday throughout the year. However, I make mine just a little bit different. I like my deviled eggs to have a zippy flavor and hold the paprika, please. I don’t care for paprika on deviled eggs. It doesn’t add flavor and the color runs and looks icky. I get the zippy flavor I want from a secret ingredient. So if you are curious as to what my secret ingredient to make the best deviled eggs, is read on….
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How to make my Secret Ingredient Deviled Eggs:
- Start by hard boiling a dozen eggs.
- IMPORTANT TIP: If you are boiling them in a pot of water you can make them easier to peel by boiling the eggs with a teaspoon of baking soda in the water. Then when the eggs are done boiling, drain the boiling water and cover the eggs with ice to cool them super quick.
- IMPORTANT TIP #2: My preferred when to make hard boiled eggs is in my Instant Pot. (affiliate link) If you haven’t tried hard boiling eggs in an Instant Pot before you have got to! They peel soooooo easily and you don’t have to babysit them while boiling. Just place the rack in the bottom of your Instant Pot, add 2 cups of water to the bottom, place as many eggs as you can fit or just what you need, secure the lid, pressure cook on low for 7 minutes, release the steam quickly, remove the hot eggs with tongs and cool them in ice.
- Peel in the eggs, slice them in half and put the yolk in a bowl. Use beaters to break up the egg yolks.
- Beat in the mayo, mustard, garlic salt, onion salt and…..the dill pickle juice. Did you guess the secret ingredient would be pickle juice?
- Beat well so the mixture is smooth.
- I like my deviled egg mixture a little thicker because I like to pipe it into the eggs. If you want to spoon it into the egg or just like your filling a little more wet then add a mayo until you get the consistency you like.
- Fill a frosting bag with the egg yolk mixture and pipe it into the empty egg whites. I prefer disposable frosting bags (affiliate link)and I generally use tip 1M. (affiliate link) Garnish with green onion tips if desired.
What goes well with deviled eggs?
Just about anything! In the spring, we have them for Easter dinner along with ham, potatoes and some Lemon Jello Salad. In the summer, I serve them on the side of potluck, barbecue foods like Marinated Chicken and Potato Salad. Fall and winter bring all sorts of holiday gatherings all of which I am sure these deviled eggs would be perfect for!
Can you make deviled eggs a day ahead?
Yes, you can just make sure to store them in an airtight container like this one (affiliate link) so that the yolk filling doesn’t dry out.
How long are deviled eggs good for?
If refrigerated properly they should be good for 2-3 days.
Are deviled eggs fattening?
No, actually they are not. If you are a weight watchers member it might helpful to know that if you use Duke’s light mayo for these then 2 deviled eggs halves are only 1 point!
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A few things I personally use for this recipe!
Secret Ingredient Deviled Eggs Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 Deviled Eggs
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Description
What makes these deviled eggs so special? A secret ingredient! Check out my recipe for secret ingredient deviled eggs to find out what it is.
Ingredients
Ingredients are listed below!
Instructions
Ingredients:
- 12 Large Hard Boiled Eggs, peeled and halved
- 1/4 + 1/8 Cups Mayonnaise
- 1/2 Tbs. Yellow Mustard
- 1/8 tsp Onion Powder
- 1/8 tsp Garlic Salt
- 1 1/2 Tbs. Dill Pickle Juice
Instructions
- Peel and halve the hard boiled eggs. Â Put the yolks in a small mixing bowl.
- Use beaters to break up the yolks.
- Beat in the mayo, mustard, onion salt, garlic salt, and dill pickle juice. Beat until the mixture is completely smooth.
- (I like my deviled egg filling a little thicker so that I can pipe it into the egg whites. Â If you want to spoon it in or just like the filling a little wetter, than add more mayo a little at a time until it reaches the consistency you like.)
- Put the yolk mixture into a frosting bag with desired tip and pipe into the egg whites. Garnish with green onion tips if desired. Â Refrigerate until serving.
Keywords: deviled eggs
ANY NUTRITIONAL ANALYSIS ON THIS SITE IS BASED ON AN ESTIMATE, CALCULATED BY NURTIFOX PLUGIN (OR OTHER THIRD-PARTY SOURCE) FROM THE INDIVIDUAL INGREDIENTS IN EACH RECIPE. VARIATIONS MAY OCCUR FOR VARIOUS REASONS, INCLUDING PRODUCT AVAILABILITY AND FOOD PREPARATION. WE MAKE NO REPRESENTATION OR WARRANTY OF THE ACCURACY OF THIS INFORMATION.
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Jeanne says
Thanks so much for this recipe. This will now be my go-to for deviled eggs. I recently lost 16 pounds on Weight Watchers and can easily incorporate these in the program with the use of light mayonnaise. Duke’s Light Mayo with Olive Oil makes them only 1 Smart Point for 2 halves. I prefer chives for garnish, too. This was my first recipe from your site. I’ll be back!
mindeescookingobsession says
Congratulations! Weight Watchers is such an awesome program! I love knowing that my recipe can be adjusted to fit with your goals! Thanks so much for your comments!
Cas says
Oh no. 7 minutes in an instant pot is way to long unless you want rubber balls!
1 cup of water and high pressure for 4 minutes results in perfect hard cooked eggs.
mindeescookingobsession says
I’ve made these dozens of times for 7 minutes in my instant pot. Never had rubber-ized eggs. Maybe we have different instant pot brands or versions that make a difference.
Dawn Van Haaften says
I’m wondering if those saying seven minutes is too long have theirs on HIGH pressure? On low pressure, mine are perfect for creamy eggs!
mindeescookingobsession says
Perhaps they do.
Missy says
I do mine in the Instant Pot 4 minutes on manual/pressure cook, five minutes natural release. Then in ice cold water bath. Perfect every time. Not sure if altitude plays a part, but I am in hilly Pittsburgh. Also, I had deviled eggs at a restaurant that had Old Bay seasoning in them and were scrumptious. I’m going to try this next time I make them.
mindeescookingobsession says
I’ve wondered in altitude affects it too.
Tammy says
One of the first things I learned to cook in my Instant pot was hard-boiled eggs. The source said 7 minutes on STEAM and it works perfectly. NO rubberized eggs ever.
Britt says
Agreed, they’re way overdone at 7 min.
mindeescookingobsession says
Interesting. Mine are never overdone at 7 minutes. However, you should do them however works best for you and your instant pot.
Dawn Van Haaften says
I agree it might be based on your type of Instant Pot. Mine is perfect with one cup of water with 3-12 eggs in the steamer and on LOW pressure for 7 minutes with manual release. Then I put them in ice water bath for 10 minutes
mindeescookingobsession says
That’s exactly what I do, too!
RaChelle says
This recipe makes me so happy because pickle juice is my family’s secret ingredient in a few dishes. The salty tang adds so much flavor!
★★★★★
MZ says
Why have I never thought of piping the yolk, you make them look so pretty!
★★★★★
Becky says
I agree, these are like the prettiest deviled eggs I’ve ever seen.
★★★★★
Sarina Pace says
I never would have thought of pickle juice! I need to try this recipe.
★★★★★
Julie says
Totally doing these for Easter!
★★★★★
Suzanne Johnson says
So tasty!
Shayla says
We always make these for Easter.
★★★★★
Mindy says
Excited to make such a beautiful deviled egg! I have never thought to pipe in the filling-I have to say Grandma will be impressed! Thanks!
★★★★★
Jaclyn says
This recipe was delicious! Adding pickle juice took it to another level.
★★★★★
Nancy Mccardell says
I use Jalapeño juice We like spicy.
Melody Briggs says
I use pickle juice and a little sweet pickle relish to mine. They are wonderful!
Trish says
Ive always used pickle juice but i also add a littlr horse radish! Love the piping
Lisa says
Delish! Costco is selling organic hard boiled eggs that I bought and used for this recipe.. no hard boiling and peeling for me this this time. So easy and fast .Love the recipe, Piping and pickle juice game changers :)) Thanks!
★★★★★
Gina says
I always use dill pickle juice too. I also pipe the filling in, but generally just use a ziplock bag with a corner snipped off. If I’m taking them to a family dinner, it’s easier to transport them in the egg serving tray and then fill them when I get there. Great post! Thanks.
Linda says
I have always made them with mayo + mustard, learned from my mother; she preferred chopped dill pickles with a little juice. I add a little apple cider vinegar instead of pickle juice, and add sweet chopped pickles because we prefer them with a touch of sweet. Because of sodium issues, I use onion and garlic powder instead of salt. Others can add salt if they like, but I can’t take it away if it’s already there. I also add a touch of dill, but never though about piping them into the eggs for a fancier look. We’re having 19 for our family “Christmas” on the 29th. These are on the menu!!
★★★★★
Tammy says
My mother makes them with relish. Same idea, different flavor (sweet)
tarp says
I use dill pickle juice in my deviled eggs too. You deviled eggs are beautiful, thank you for sharing your deviled egg recipe.
★★★★★
Evelyn says
I use a little Frank’s hot sauce. We like them a little spicy too. But I think I’m going to try the jalapeno juice next time. Thanks for sharing the recipe.
★★★★★
Meghan says
My favorite way to get the yolks smooth is to use a spatula and smash them through a metal sieve, instead of breaking them apart with a form. The yolks are so uniform and fluffy and the ingredients all mix in so beautifully! Try it out! 🙂
Jean Cassidy says
These are great, sometimes I’m in the mood for the pickle flavor which is a hit. Other times if I want a little sweet and hot kick, I’ll use some asian sweet chili sauce. They always get rave reviews, either with the dill juice or the sweet chili sauce.