Creamy Deviled Eggs with Pickles | Simple & So Good

These creamy stuffed eggs are smooth, tangy, and incredibly easy to make.
The pickles are blended with the yolks for a perfectly creamy filling.

A simple appetizer that’s always a hit — perfect for gatherings or a quick snack.

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🧾 Ingredients (6 stuffed eggs)
• 6 large eggs
• 3–4 tbsp mayonnaise (adjust to taste)
• 2–3 small cornichons (pickles)
(about 30–40 g total)
• 1–2 tsp pickle brine (optional, for extra tang)
• Salt, to taste
• Black pepper, to taste (optional)


🍳 Instructions
1. Boil the eggs
Place eggs in a saucepan and cover with cold water.
Bring to a boil, then simmer for 9–10 minutes.
Transfer to cold water and let cool completely.
2. Prepare the eggs
Peel the eggs and cut them in half lengthwise.
Carefully remove the yolks and place them in a blender or food processor.
3. Make the filling
Add the mayonnaise and pickles to the yolks.
Blend until smooth and creamy.
If needed, add 1–2 teaspoons of pickle brine to adjust the texture.
4. Season
Taste and season with salt and black pepper as needed.
5. Fill the eggs
Transfer the filling to a piping bag and pipe it neatly into the egg whites. Or spoon the filling back into the egg whites.
6. Serve
Chill slightly or serve right away.

Creamy, tangy, and perfectly balanced 🤍