Image for Classic Deviled Eggs

Classic Deviled Eggs

1 hour 15 minutes | Yield: 12 Servings

Transform leftover Easter eggs into irresistible deviled eggs, delicately seasoned and garnished for a satisfyingly savory snack or appetizer.


  • 1 dozen large eggs, boiled and peeled
  • 1/3 cup mayo
  • 2 Tbsp dijon mustard
  • 2 Tbsp pickle juice
  • 2 Tbsp diced shallots
  • 1 tsp fresh Soli Organic Dill, chopped
  • 2 tsp fresh Soli Organic Italian Parsley, chopped
  • Kosher salt and black pepper, to taste
  • Pinch of sugar, to taste
  • Garnish
  • 1 tsp fresh Soli Organic Dill, chopped
  • 2 tsp fresh Soli Organic Italian Parsley, chopped


  1. Gently add eggs to a large pot and fill it with enough cold water to cover the eggs by an inch. Cover and bring to a boil on high heat. Once the water starts to boil rapidly, turn off the heat and let the eggs sit in the hot water for 10 minutes. Place eggs in a large bowl filled with ice water and let them cool completely for about a half hour. You can do this step a day or 2 ahead and keep the cooked eggs in the fridge until you’re ready to use them.
  2. Peel and slice each egg in half, lengthwise. Gently scoop the yolks out into a food processor or large bowl. Pulse until the egg yolks are finely ground, or if using a bowl, mash with a fork or spoon until smooth.
  3. Add mayo, djion, fresh herbs, olive oil, pickle juice, salt and pepper, sugar, shallots and blend until smooth. For this recipe, the herbs are the star, so make sure they’re prominent here and taste. Feel free to adjust adding more or less ingredients to get the taste to your liking.
  4. Cool the filling in the fridge for 1 hour. After an hour, taste it again and adjust taste and texture as needed. Once you’re happy with what you have, pipe the filling into each half of the egg whites.
  5. Garnish and enjoy!

Recipe adapted from: