Pioneer Woman Deviled Eggs

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Deviled eggs are a tasty snack that’s perfect for parties. The Pioneer Woman’s recipe puts a fun twist on this classic dish. You can make 24 servings in just 25 minutes with this easy recipe.

The filling is creamy and tangy, with a mix of mayo, mustard, and pickles. A dash of hot sauce adds a nice kick. The recipe is simple to follow, even if you’ve never made deviled eggs before. You’ll be surprised at how quickly these yummy bites come together!

Exact Ingredients List

Here’s what you’ll need to make Pioneer Woman Deviled Eggs:

• 12 large eggs
• 1/4 cup mayonnaise
• 1 teaspoon yellow mustard
• 2 teaspoons chopped pickles
• 1 teaspoon pickle juice
• 1 teaspoon granulated sugar
• 1 teaspoon white vinegar
• Hot sauce (like Tabasco), to taste
• Salt and black pepper, to taste
• Paprika for sprinkling

This recipe makes 24 deviled egg halves, perfect for sharing at a party or gathering.

You’ll notice the ingredients are simple and easy to find. Most are likely already in your kitchen!

Remember, you can adjust the amounts of salt, pepper, and hot sauce to suit your taste. Start with a little and add more if needed.

The paprika is just for sprinkling on top. It adds a nice color and a hint of flavor to your deviled eggs.

Instructions

You’ll start by boiling the eggs. Fill a big pot with water and bring it to a boil. Use a slotted spoon to put the eggs in carefully. Turn the heat down, cover the pot, and let them simmer for 10 minutes.

Next, drain the hot water and fill the pot with cold water and ice. Let the eggs cool for about 5 minutes. This makes them easier to peel.

Peel the eggs and cut them in half lengthwise. Scoop out the yolks into a bowl.

Mix the yolks with mayo, mustard, pickles, pickle juice, sugar, vinegar, hot sauce, salt, and pepper. Mash it all up with a fork until it’s nice and smooth.

Now for the fun part! Fill the egg whites with the yolk mix. You can use a small spoon or get fancy with a piping bag. Sprinkle some paprika on top to make them look pretty.

That’s it! Your deviled eggs are ready to serve. They’re perfect for parties or just as a yummy snack.

Possible Substitutes List & Recipe Variations

You can easily change up this classic deviled egg recipe to suit your taste. Try swapping mayo for Greek yogurt for a tangy, healthier twist. Or use Dijon mustard instead of yellow for extra zip.

Want to add some crunch? Mix in finely chopped celery or bell peppers. For a smoky flavor, sprinkle crumbled bacon on top.

Here are some fun variations to try:

• Spicy: Add diced jalapeños or extra hot sauce
• Herb-y: Mix in fresh chives, dill, or parsley
• Creamy: Blend in some mashed avocado
• Zesty: Squeeze in some fresh lemon juice

You can also play with toppings. Instead of paprika, try:

• Chopped chives
• Everything bagel seasoning
• Smoked salmon bits
• Caviar (for fancy occasions!)

Remember, deviled eggs are super flexible. Feel free to experiment with your favorite flavors and make them your own!

Tips, Tricks & Storing

For perfect deviled eggs, use eggs that are a few days old. They’ll peel more easily than fresh ones. To get a smooth filling, press the yolks through a fine-mesh sieve before mixing.

Try piping the filling for a fancier look. Use a zip-top bag with a corner snipped off if you don’t have a piping bag. For extra flavor, sprinkle your eggs with crispy bacon bits or fresh herbs.

You can make deviled eggs ahead of time. Prepare the whites and filling separately, then combine just before serving. Store the components in airtight containers in the fridge.

Keep your finished deviled eggs fresh by covering them with plastic wrap. They’ll last up to 2 days in the refrigerator. Don’t freeze deviled eggs – the texture will suffer.

To transport deviled eggs, use a special carrier or a muffin tin. The egg-shaped dips will keep them from sliding around. Add the filling and garnishes once you arrive at your destination for the best presentation.