Want to learn how to make Pioneer Woman deviled eggs, courtesy of Ree Drummond herself? This recipe is all you’ll need.
And this isn’t your average deviled egg recipe. There are a few secret ingredients in there that take them over the top. But more on that a little later.
These treats make for a perfect appetizer, side dish, or snack. They’re both holiday-worthy and easy to make on any day, too.
So, get your fancy deviled egg tray ready. It’s time to whip up Pioneer Woman deviled eggs!
Pioneer Woman Deviled Eggs
While I have my recipe for deviled eggs, I also like to explore others from time to time.
This version is Ree Drummond’s, the mastermind behind The Pioneer Woman blog.
Curious about her choice of ingredients, I gave her recipe a try. And I’m so glad I did!
Her deviled eggs contain diced pickles, pickle juice, and sugar, among other things, so they’re a bit sweeter than mine.
The flavors are so well-balanced. The tart mustard and vinegar shine against a spicy backdrop of Tobasco and paprika.
Needless to say, I was super impressed.
Why is it Called a Deviled Egg?
“Deviled” was an 18th-century term used to describe something spicy, such as eggs mixed with mustard and pepper.
Other names for the hors d’oeuvre include stuffed eggs, salad eggs, dressed eggs, and Russian eggs.
But let’s be honest, none of those monikers have the same charm that the term “deviled eggs” does!
Ingredients
Here’s everything you need to recreate this amazing recipe at home. Don’t worry, you likely have everything you need in your pantry.
- Eggs. The star of the dish. A dozen eggs make 24 of these bite-sized treats. Just add or subtract depending on your number of guests.
- Mayonnaise. It’s mashed with the boiled egg yolks to create a creamy and silky filling. Sour cream and Greek yogurt both make good substitutes.
- Yellow mustard. The tanginess compliments the creaminess of the filling. Its yellow hue also intensifies the brightness of the filling.
- Chopped pickles. For sweetness, crunch, and a pop of color.
- Pickle juice. Don’t toss that juice! It adds an additional layer of sweetness.
- Granulated sugar. If you haven’t guessed yet, this recipe makes sweet deviled eggs. Feel free to adjust according to your taste.
- White vinegar. Another acidic ingredient to provide a tangy contrast. You can also use lemon juice for a fresher flavor.
- Tabasco. For some heat. It’s what makes the eggs “deviled.”
- Salt and black pepper. Add it to taste.
- Paprika. Sprinkled on top of the eggs, this garnish adds heat and a lovely color contrast.
How to Make Hard-Boil Eggs Easier to Peel
Hard-boiling eggs is easy; it’s the peeling where things get tricky.
I’ve had my fair share of egg-peeling struggles, so I took it upon myself to do some research and experimentation.
Here’s everything I learned to make the process less infuriating.
- Use old eggs. Fresh eggs are notoriously harder to peel. Eggs that stand on their sides in a cup of water will peel super easy.
- Cook low and slow. For perfect hard-boiled eggs, cook them under low heat for 10 minutes. They will be the picture of hard-boiled perfection.
- Shock them. Even the Pioneer Woman herself does this trick. Once they come out of the water, place them in an ice bath for 5 minutes.
How To Fill Deviled Eggs
If you’re going for a simple presentation, a small spoon will do. Just spoon a generous amount of yolk into the holes and you’re done!
This way, you’ll get rustic and homey deviled eggs.
If you’re hosting a classy party, I suggest you use a piping bag fitted with a star tip.
Not only will it create such fancy eggs, but it’ll also help you easily control the amount of filling that will go into the egg whites.
If you don’t have a piping bag, you can make your own by snipping off a corner of a Ziploc bag. Easy peasy.
Tips for Making The Best Eggs
Here are a few quick tips to make your deviled eggs the life of the party.
- Use a food processor. Instead of mashing with a fork, make quick work with a food processor. Just throw all the ingredients in there and pulse away.
- Make them in advance. These bad boys can be stored in the fridge for up to 3 to 4 days. You can either assemble them in advance or prepare the components and assemble them on the day of.
- Use a sharp knife. When slicing the eggs, a sharp knife works best. Don’t use a serrated knife, or it will look sloppy. You want a clean cut for a flawless presentation.
- Chill your eggs. Cold hard-boiled eggs are much easier to work with. After you take them out of their ice bath, place them in the fridge for 20 minutes. Trust me, it’ll make your life so much easier.
Variations
While this recipe is scrumptious, you don’t have to stop here! Check out some of these tasty variations to make this recipe your own.
- Bacon bits. From its salty, savory, and smoky flavors to its unique crunch, nothing enhances a dish better than bacon.
- Soy sauce or Worcestershire sauce. If you want to increase the filling’s umami level to a hundred. It also helps balance the sweetness if you prefer a more savory egg.
- Guacamole or mashed avocados. This makes for a healthy alternative to mayo. Expect the color to be different, though!
- Cheese. Cheese makes everything better, right? Pick your favorite- any crumbly kind works.
- Herbs and seasonings. Thyme, rosemary, dill, everything bagel – mix and match as you please.
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Pioneer Woman Deviled Eggs
24
servings10
minutes15
minutesIngredients
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, i.e. Tabasco
Salt and black pepper, to taste
Paprika, for sprinkling
Instructions
- Bring a large pot of water to a boil. Carefully drop the eggs with a slotted spoon into the boiling water. Secure the lid and reduce heat to low. Let the eggs simmer for 10 minutes.
- Remove from the heat and drain the eggs. Fill the pot with cold water with ice and let the eggs cool for about 5 minutes.
- Peel the eggs and slice them in half, lengthwise. Scoop out the yolks and place them in a bowl.
- Add the mayonnaise, mustard, pickles, pickle juice, sugar, vinegar, hot sauce, salt, and pepper. Mash with a fork until creamy and well-combined.
- Using a small spoon or a piping bag, fill the hollowed-out egg whites with the egg yolk filling. Sprinkle with paprika. Serve and enjoy!
