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.
Springtime is here and Easter is just around the corner! Deviled eggs are a springy, Easter dinner staple. Right? I love deviled eggs! 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 is read on….
Start by hard boiling a dozen eggs. To make them easier to peel, boil 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. Peel in the eggs, slice them in half and put the yolk in a bowl. Use a fork to mash up the egg yolks.
Mix in the mayo, mustard, garlic salt, onion salt and…..the dill pickle juice. Did you guess the secret ingredient would be pickle juice? Use a fork to mix it all together. Then switch to a small spatula and squish any remaining egg yolk pieces in so the mixture is smooth. Now 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. Garnish with green onion tips if desired.
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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.
Makes 24 Deviled Eggs
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 Salt
- 1/8 tsp Garlic Salt
- 1 1/2 Tbs. Dill Pickle Juice
Instructions
- Peel and halve the hard boiled eggs. Put the yolks in a small mixing bowl.
- Mash up the yolks with a fork.
- Mix in the mayo, mustard, onion salt, garlic salt, and dill pickle juice. Use a rubber spatula to squish all the little yolk pieces 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. 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. Refrigerate until serving.
Did you try this recipe? Leave me a rating above and a comment below!
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Other spring recipes I know you’ll love!
Scrumptious Cream Cheese Pound Cake
Simply Beautiful Mixed Fruit Punch
Raspberry Cheesecake Sweet Rolls
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