Tangy Deviled Eggs (without mustard): A Favorite for Any Occasion

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Learn how to make the best tangy deviled eggs with this easy recipe! Featuring creamy mayo, tangy dill pickle juice, and optional bacon topping, these classic deviled eggs are perfect for any occasion.

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Deviled Eggs in my house are always met with excitement. I make them for holidays, when friends come over, as a side dish, or just as an everyday snack. Growing up though, I didn’t always like deviled eggs, and that was because often mustard is included, and while I am not knocking mustard as I now have an appreciation for the taste, I never liked it in my deviled eggs. Enter this recipe. The flavors are unexpected adding a perfectly balanced tang that is oh so flavorful!

Ingredients You’ll Need

• Hard Boiled Eggs – See the tips below on how to best boil the eggs so they peal evenly.
• Mayonnaise – I prefer the Olive Oil mayo from Best Foods.
• Dill Pickle Juice – Besides making your own homemade dill pickles, I have found Grillo’s dill pickles to be the best! They are made with simple ingredients you can pronounce and have no added food coloring. Also – when getting the juice for the dill pickles I like to get some of the dill as well giving the tangy deviled eggs a little extra zing.
• Apple Cider Vinegar – Don’t skip this ingredient. It may seem odd, but I promise the flavor is amazing!
• Spices – Garlic Powder, Salt, and Pepper
• Bacon – To top (optional). The bacon is not needed as the deviled eggs are delicious without it, but it does add another layer of flavor that complements the tang so well.

Step-by-Step Instructions for the Perfect Deviled Eggs

1. Boil and peel the hard boiled eggs – see below for tips on this.
2. Once peeled rinse the eggs under cold water to remove any extra shell pieces – gently pat (mostly) dry.
3. Cut eggs in half lengthwise.
4. Turning the egg upside down, gently push the egg yolk into a bowl. You want to take care not to rip the white part of the egg. Repeat with all egg halves.
5. Prepare the creamy, tangy filling by adding the mayo, dill pickle juice, apple cider vinegar, and seasonings to the bowl with the egg yolks.
6. Mix until smooth. I like to use a fork for this.
7. Using a piping bag (or a spoon) fill the eggs evenly with the filling mixture.
8. Finish with paprika (and bacon if desired).

Tips for Boiling Eggs

I have tried what I feel like is every way to boil eggs and get them to peel well and here is what I have found to work the best:

• Add water to a large pot and bring to a boil.
• Keeping the water boiling, carefully, using tongs, add the eggs in one at a time.
• Let the eggs boil for 10 minutes.
• Using tongs, place the hard boiled eggs in a bowl of ice-cold water for 10-15 minutes (if you need to use the eggs right away) or in a bowl in the refrigerator to use after they have completely cooled.
• To peel the eggs, crack them first (I usually do one bigger crack versus cracking the egg all over) and using the side of your thumb gently peel the shell away trying to make sure you get the thin white under layer (membrane) with it. I find that if the white under layer doesn’t come with the shell often that is when the egg white peels as well.
• Once peeled rinse in cold water and pat (mostly) dry.

Need a Dessert for your Spring Celebration – check out these Easter Lily Desserts

If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on instagram @my.colorado.kitchen