These deviled eggs are just SO creamy I couldn’t stop eating them!! And talk about adding a classy touch.. I topped them with caviar and chives!
- 12 large eggs I recommend NOT using fresh eggs--they are harder to peel!
- 1/2 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon pickle juice or relish
- chives, cut into 1-inch pieces
Place all your eggs in a large pot and cover with water. Bring the water to a boil and then turn off the heat and let sit for 10 minutes. Drain water and run eggs under cold water.
Carefully peel eggs. I like to do this by rolling the eggs on a hard, flat surface and then peeling them under cold running water.
Slice eggs in half length-wise.
Remove yolks and place in a blender with mayonnaise, dijon and pickle juice. Blend until creamy. You can add in more mayonnaise if you want them creamier.
Place the yolk filling into a piping bag (or a ziplock back and cut the corner off) and pipe the filling back into the cooked egg white halves.
Top with caviar and chives and enjoy!