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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….
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. 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 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. I prefer disposable frosting bags and I generally use tip 1M. Garnish with green onion tips if desired.
Frequently asked questions:
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 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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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 are listed below!
- 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
- 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.
Keywords: deviled eggs
A few things I personally use and recommend for this recipe!
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