Classic Stuffed Eggs (Print-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
Paprika for sprinkling
02 -
Fresh parsley or dill (optional) as a topping
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1 teaspoon mustard (yellow)
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0.25 cup mayonnaise or Miracle Whip
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0.125 teaspoon ground pepper (black)
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1 teaspoon juice from pickles
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6 large eggs
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0.125 teaspoon salt
# Step-by-Step Directions:
01 -
Lay the eggs flat at the bottom of a pot. Pour in cool water until it's around an inch above the eggs. Bring the water to a boil using high heat, then turn off the heat and cover the pot. Let the eggs sit in the heated water for 12 minutes. After that, move the eggs to an ice bath for about 5 minutes to chill. Lightly tap the shells to crack them, then peel under running water.
02 -
After the eggs are boiled and peeled, slice them in half—cutting lengthwise. Scoop the yolks into a bowl carefully, leaving the whites intact. Place the empty egg halves on a platter. Use a fork to break up the yolks into smaller bits, then mix in mustard, mayonnaise, pickle juice, salt, and pepper until the texture is smooth.
03 -
Take a spoon or a piping bag with a decorative tip and refill the egg whites with the prepared yolk mixture. Sprinkle paprika on top, and add parsley or dill for a fancy touch if you’d like.
04 -
Place the filled eggs in the refrigerator for a minimum of one hour to enhance the flavors before serving. Dig in when ready!
# Helpful Notes:
01 -
Toss a teaspoon of baking soda into the pot when boiling the eggs to make peeling super easy.
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Mix in extras like green onions, chopped pickles, hot sauce, or chives to the yolks for added taste.
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Prepare the filling and whites up to a day in advance. Assemble just before you’re ready to serve.
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Refrigerate any leftovers within two days.
05 -
Carry them in a specialized egg holder to keep them steady during transport.