Classic Deviled Eggs are a must at every holiday buffet. We love this classic recipe.
After the 12 minutes move the hardboiled eggs with a slotted spoon to a bowl of ice water. The ice water stops the cooking process.
When the eggs are cool enough to handle, you can start to crack, peel and slice the eggs to make deviled eggs. Make sure to brush off any excess shell.
When you cut the eggs widthwise you will need to shave off a little of the egg white of the ends so they have a flat side to stand up vertical and not roll around. Add the ends of the egg whites into the bowl of the yellow egg yolks.
Place all the egg white cups on a plate and move the plate into the fridge to keep chilled while you mix up the egg yolk mixture.
In the bowl of the cooked egg yolks add the yellow mustard, mayo, pickle juice and salt and pepper. Mix with the metal whisk to combine.
Now you can choose how to add the yolk mixture back to the egg white cups, you can either spoon the egg yolk mixture into the cups using two spoons, or if you want it to look more fancy, you can pipe the mixture in using a gallon sized plastic bag with or without a decorative metal tip. Just snip the end off the plastic bag and pipe the egg yolk mixture into each egg white cup.
Keep chilled in the fridge until ready to serve.