These classic deviled eggs are such a family favorite I am now expected to make them for every large family get-together we have. I actually forgot to make them one time, and I still haven’t heard the end of it. These are in such high demand I rarely have leftovers and that’s a lot of eggs. That being said, be prepared to be highly requested at every family get-together in the future when you make this recipe.
Family Favorite Dish
For me it started with my mom making them and taking them to family functions on my dad’s side. Every Independence Day celebration, Thanksgiving, Christmas, and Easter she brought her mom’s classic deviled eggs. When I was in middle school, I started helping her and learning the recipe. In high school I occasionally stepped up to make them myself when my mom was busy with other things. After I moved out and got married, I somehow seemed to take over completely and now that’s been the expectation for more than a decade now.
To be honest, I don’t mind too much. It makes it easy to know what to bring when we all get together, you know. Except when you’ve recently become the mom to a second baby and the pregnancy brain hangs on, then you forget everything apparently. Even forgetting what you usually bring to those family meals. Then you get to hear about it for over a year after, so you will never forget again. Lol. Seriously though, it’s nice to know my contribution to the family meals is so anticipated.
Special Ingredient
Now, in my recipe you’ll notice that one of the ingredients is specifically Virginia Chunk pickle juice. That’s part of what makes this recipe so special from others and so desired by my family. My Nana made homemade Virginia Chunk pickles from the cucumbers in her garden and it’s that juice she’d use in her recipe. The difference between it and other recipes is most others use vinegar which is not sweet while this recipe uses the sweet pickle juice. The problem is her pickle recipe takes weeks to make, so the juice is hoarded in our family for this recipe even after the pickles are gone.
I’ve recently come across a homemade sweet pickle recipe from my sister-in-law’s grandmother that is much easier and quicker to make (link to recipe coming soon). It has a very similar taste to the Virginia Chunk recipe. But if making homemade pickles seems too daunting, you can use any sweet pickle juice. You’ll still get a nice sweetness to your deviled eggs.
Classic Deviled Egg Equipment
For this recipe you will need the following:
- Large pot for boiling the eggs
- Large measuring bowl for the egg yolk mixture
- Paring knife
- teaspoon
- measuring cup
- Pampered Chef dispenser
- small spoon or spatula
- pastry cutter
- egg tray
Classic Deviled Egg Ingredients
- 24 eggs
- 1 cup mayonnaise or Miracle Whip
- 3 tsp mustard
- 5 tsp sweet pickle juice
- 5 tsp granulated sugar
- Paprika
Instructions
- Place eggs in a large pot, fill with water til eggs are just covered. Place on stove and set to boil. Once the water is at a full boil, set the timer for 10 minutes.
- After the 10 minutes is up, turn off the stove but let the eggs sit a little longer.
- Prepare a large bowl with ice and cold water to place the eggs in for easier peeling. Peel the eggs, being sure to rinse any shell pieces off.
- With the paring knife, slice eggs in half. Place the yellow yolk in the large measuring bowl and set white halves in the tray. Repeat until all eggs are done.
- Use the pastry cutter to thoroughly mash the egg yolks until there are no chunks.
- Add mayo, mustard, sugar, and pickle juice to the yolks. Mix with spoon or spatula until it’s fully combined and no dry bits of yolk are left.
- Scoop yolk mixture into your cookie press and use the star burst tip. Use a swirl motion to fill the white egg halves with the yolk mixture.
- Once all egg whites have had yolk mixture added to them, sprinkle a touch of paprika on top for a little extra flavor and beauty.
*Note: Sometimes I add more sugar or sweet pickle juice than what the recipe calls for. It really just depends on your personal preference for sweetness and sometimes the type of mayo/Miracle Whip you use can affect the flavor. Just taste it before you distribute the yolk mixture and adjust as you like.
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Other Family Favorite Recipes
Easy Low-Cal No-Dye Berry Fluff (coming soon)
Popular Poppy Seed Ham & Swiss Sandwiches (coming soon)
Family Favorite Classic Deviled Eggs
Equipment
- large pot for boiling the eggs
- large measuring bowl for the egg yolk mixture
- paring knife
- teaspoon
- measuring cup
- Pampered Chef cookie press
- small spoon or spatula
- pastry cutter
- 2 egg trays
Ingredients
- 24 eggs
- 1 cup mayonnaise or Miracle Whip
- 3 tsp mustard
- 5 tsp sweet pickle juice
- 5 tsp granulated sugar
- paprika
Instructions
- Place eggs in a large pot, fill with water til eggs are just covered. Place on stove and set to boil. Once the water is at a full boil, set the timer for 10 minutes.
- After the 10 minutes is up, turn off the stove but let the eggs sit a little longer.
- Prepare a large bowl with ice and cold water to place the eggs in for easier peeling. Peel the eggs, being sure to rinse any shell pieces off.
- With the paring knife, slice eggs in half. Place the yellow yolk in the large measuring bowl and set white halves in the tray. Repeat until all eggs are done.
- Use the pastry cutter to thoroughly mash the egg yolks until there are no chunks.
- Add mayo, mustard, sugar, and pickle juice to the yolks. Mix with spoon or spatula until it’s fully combined and no dry bits of yolk are left.
- Scoop yolk mixture into your cookie press and use the star burst tip. Use a swirl motion to fill the yolk mixture into the white egg halves.
- Once all egg whites have had yolk mixture added to them, sprinkle a touch of paprika on top for a little extra flavor and beauty.
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