The World's Best Deviled Eggs

The World’s Best Deviled Eggs

  • Author: Salima's Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 24 deviled eggs 1x


Today we’re making the World’s Best Deviled Eggs topped with smoked paprika, thinly sliced scallions, and crumbled bacon bits.



For the Deviled Eggs:

  • 12 eggs
  • 1/3 cup soy free Mayonnaise
  • 1/2 tbsp dijon mustard
  • 2 tsp pickle juice from the cornichons
  • 1/2 tsp pepper
  • 2 tsp Louisiana Hot Sauce

For the Garnish:

  • 4 slices of bacon, cooked until crisp and cut into small pieces
  • 56 cornichons, sliced thinly into rounds
  • 3 scallions, sliced thinly diagonally
  • 1 tsp smoked paprika


  1. In a large pot add eggs and 8 cups of water and bring to a boil. Bring the heat down and simmer for 12 minutes. Strain the water and move the eggs to an ice bath.
  2. Once they have cooled completely, peel the eggs, cut in half with a sharp knife to avoid breakage, and remove the yolks into a large mixing bowl. Grate the eggs using a box grater.
  3. To the grated yolks add mayo, mustard, pickle juice, pepper, and hot sauce. Mix well to combine. Fill a piping bag with the yolk filling. Pipe filling into the egg whites.
  4. Garnish with bacon bits, cornichon rounds, scallions, and smoked paprika.

  • Category: Appetizer
  • Method: Boiled
  • Cuisine: American

Keywords: The World's Best Deviled Eggs, Deviled Eggs

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