Right — Pioneer Woman Deviled Eggs Recipe. It’s creamy, tangy, a bit retro, and dangerously poppable. You know the kind — gone before the party even starts. Quick to whip up, dirties one bowl, and yeah… it’s just eggs and mayo but somehow feels fancy. Budget-friendly. Picnic legend. Your nan would approve.

Jump to Recipe

Ingredients Needed

12 hard-boiled eggs: cooled, peeled — obvious, yeah, but start here.
1/2 cup mayonnaise: classic base — creamy and rich.
2 tablespoons yellow mustard: gives it that zip.
2 teaspoons dill pickle juice: secret tang weapon.
1/4 teaspoon kosher salt
1/4 teaspoon black pepper: freshly ground if you can swing it.
Hot sauce (optional): adds kick — just a few drops.
Ground paprika: for colour and that old-school deviled look.
Chopped chives (optional): makes it look like you tried.

How To Make Pioneer Woman Deviled Eggs

Peel and slice the eggs:
Cut ’em lengthwise. Scoop out the yolks into a bowl — be gentle or your whites will look like crime scenes.

Make the filling:
Mash yolks with a fork until they’re crumbly, not chunky. Add mayo, mustard, pickle juice, salt, pepper, and hot sauce (if you’re bold). Stir until creamy and smooth-ish.

Fill ‘em up:
Spoon the mix into a zip-top bag. Snip the corner — boom, DIY piping bag. Squeeze it gently into the egg white hollows. It’s messy fun.

Garnish & chill:
Sprinkle paprika over the top like you know what you’re doing. Add chives if you’re feeling fancy. Chill in the fridge until needed — they firm up a bit, which I weirdly love.

Recipe Tips

Use older eggs for easier peeling — fresh ones cling to their shells like mad.
Mash yolks really well — lumpy filling is no one’s friend.
Don’t overdo the mustard — tempting, but it’ll overpower fast.
Add hot sauce cautiously — it sneaks up on you.

How to Store & Reheat

Room Temperature: Don’t leave out longer than 1–2 hours max.

Fridge: Store in an airtight container. Best within 2 days.

Freezer: Nope. Eggs go weird. Don’t try it.

Nutrition Facts (Approx. per serving — 1 deviled egg half)

Calories: 90
Sodium: 120mg
Protein: 3g
Fat: 8g
Carbs: <1g
Fibre: 0g
Sugar: 0g

FAQs

Can I make deviled eggs the night before?

Yes — just keep them covered and chilled. Don’t garnish until serving if you want them pretty.

Why is my filling runny?

Too much pickle juice or mayo. Add more yolk to thicken, or chill it — it firms up.

Can I use Dijon instead of yellow mustard?

Sure, but the flavour’s sharper and less classic.

How do I make them spicy?

Add more hot sauce, a pinch of cayenne, or even a dab of horseradish. Go slowly.

Do I have to pipe the filling?

Nah. Spoon it in. But piping does feel more pro and less… cafeteria.

Pioneer Woman Deviled Eggs Recipe

Recipe by Marry ThompsonCourse: AppetizersCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

kcal

Classic creamy deviled eggs with a tangy mustard-pickle filling, topped with paprika and optional chives. Crowd-pleaser in every bite.

Ingredients

12 hard-boiled eggs
1/2 cup mayonnaise
2 tablespoons yellow mustard
2 teaspoons dill pickle juice
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Hot sauce (optional)
Ground paprika
Chopped chives (optional)

Directions

Slice eggs in half lengthwise, remove yolks.
Mash yolks in a bowl until crumbly.
Mix in mayo, mustard, pickle juice, salt, pepper, and hot sauce.
Pipe or spoon filling into egg whites.
Sprinkle with paprika and chives.
Chill before serving.

Notes

Use a star tip on your bag if you want it to look extra cute.
Make sure eggs are totally cool before peeling — or they’ll tear.
You can prep filling ahead and fill later.
Wipe egg whites clean if any yolk smears — makes ’em prettier.