Deviled Eggs

Deviled eggs are a classic appetizer for the holidays, Easter and potlucks. This is my best deviled eggs recipe. It’s easy to make and healthy!

Easy classic deviled eggs recipe, on a serving plate. How to make deviled eggs.

Eggs are a nutritional powerhouse, full of protein and other nutrients. Like my easy classic egg salad recipe, this deviled egg recipe is a family favorite. They’re quick to make with just a few simple ingredients. You are going to love these easy deviled eggs!

Deviled Eggs

Deviled eggs are often the first thing to disappear from a spread of appetizers at a party. Don’t save this recipe just for special occasions, though! These easy deviled eggs are one of my favorite healthy, protein-packed snacks.

I cook a batch of Instant Pot hard boiled eggs most weeks, and sometimes I turn those eggs into deviled eggs. It’s a great way to change up your breakfast or snack routine!

Close up of deviled eggs. Easy classic deviled egg recipe.

How to Make Deviled Eggs

The first step to making deviled eggs is to hard boil your eggs. You can do this on the stove top, or, my favorite way, cook the eggs in your Instant Pot. Instant Pot hard boiled eggs are the easiest to peel.

However you cook your eggs, be careful to not overcook them. The green that you sometimes see around the edge of egg yolks is caused by overcooking the eggs.

Everyone has their own method for making hard boiled eggs on the stove top. What I’ve found works best is to add the eggs to a pot of cool water, bring the water to a boil, and then cover the pot and turn off the heat. Leave the eggs in the hot water for 14 minutes, and then immediately transfer them to an ice bath to stop the cooking process.

Eggs peel easiest when you peel them right away, as soon as they are cool enough to handle, under cool running water. Another tip for easy to peel eggs is to start with eggs that are a few days old, rather than fresh eggs.

How to make deviled eggs: slice the eggs in half and scoop out the yolks.

Once your eggs are peeled you’ll slice them in half lengthwise. Use a small spoon to scoop out the yolk. Sometimes gently wiggling the egg white will help to loosen the yolk from the egg. Place the egg yolks in a small bowl and the egg whites on a serving plate.

Use a fork to mash the egg yolks and then add the remaining ingredients. Traditionally, deviled eggs are made with mayonnaise. For a healthier twist, you can use plain Greek yogurt in place of the mayo. I use full-fat Greek yogurt, which is luxuriously thick and creamy. Whichever you choose – Greek yogurt or mayo – your deviled eggs are going to be delicious!

The remaining ingredients are Dijon mustard, apple cider vinegar, salt and pepper. You’ll add these to the bowl with the yolks and stir everything together.

Once the deviled egg filling is well mixed, taste it and adjust the seasonings as needed. It may need a little more salt, pepper or Dijon mustard. Once it’s perfect, use a small spoon to scoop the yolk mixture into the egg whites. Sprinkle with paprika and serve!

Best Deviled Eggs Flavor Ideas

While I usually stick to this classic deviled eggs recipe, sometimes it’s fun to play with the flavors! Here are some ideas for extras that you can add to your deviled eggs – either mixed into the yolk filling or on top for garnish.

  • Fresh herbs such as chives, dill or tarragon
  • Cayenne pepper or sriracha for heat
  • Cajun seasoning
  • Chopped pickles, relish or pickle juice
  • Green olive halves on top
  • Chopped green onion or shallot
  • Goat cheese or feta
  • Crumbled cooked bacon

Do you have a special ingredient that you like to add to your deviled eggs? Let me know in the comments!

Tips for this Deviled Egg Recipe

  • You can use yellow mustard in place of the Dijon mustard.
  • Try piping the yolk filling into the egg whites using a piping bag for a fancy presentation.
  • This recipe is easily doubled to make more deviled eggs.
  • Prepared deviled eggs can be refrigerated in a covered container for up to 3 days. Place a dry paper towel under the eggs to absorb excess moisture and arrange the eggs in a single layer. Wait and sprinkle the eggs with paprika right before serving.
  • For food safety, do not let eggs sit out at room temperature for more than 2 hours.

 

Deviled Eggs

Deviled eggs are a classic appetizer for the holidays, Easter and potlucks. This is my best deviled eggs recipe. It's easy to make and healthy!
Course Appetizer
Cuisine American
Keyword best deviled eggs, classic deviled eggs, deviled egg recipe, deviled eggs, easy deviled eggs, how to make deviled eggs
Prep Time20 mins
Cook Time14 mins
Total Time34 mins
Servings 6 servings
Calories 68kcal

Ingredients

  • 6 large eggs
  • 1/4 cup mayonnaise or plain Greek yogurt
  • 1 teaspoon Dijon mustard or to taste
  • 1 teaspoon apple cider vinegar
  • salt and pepper to taste
  • smoked paprika or regular paprika, for sprinkling

Instructions

Hard Boil the Eggs:

  • Cook your eggs, either with my Instant Pot hard boiled eggs recipe or on the stove top. To cook on the stove, fill a medium pot with cold water and add the eggs. Bring to a boil over medium-high heat. Cover the pot with a lid, turn off the heat and let stand for 14 minutes.
  • Immediately transfer the eggs to a bowl of ice water. As soon as they are cool enough to handle, peel the eggs under cool running water.

Make the Deviled Eggs:

  • Pat the eggs dry with a paper towel.
  • Cut the eggs in half lengthwise. Use a small spoon to carefully scoop out the yolks. Put the yolks in a small bowl and the whites on a serving platter.
  • Use a fork to mash the egg yolks. Add the mayonnaise (or Greek yogurt), Dijon mustard, apple cider vinegar, salt and pepper to the bowl. Stir to combine. Taste and adjust the seasonings as needed. You may need to add more Dijon, salt or pepper.
  • Spoon the yolk mixture into the egg whites.
  • Sprinkle the deviled eggs with paprika right before serving.
  • Serve eggs right away or refrigerate in a covered container until you are ready to serve them, and up to 3 days. Do not let the eggs sit out at room temperature for more than 2 hours.

Notes

Nutrition information is for deviled eggs made with plain Greek yogurt.

Nutrition

Serving: 2deviled egg halves | Calories: 68kcal | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 74mg | Potassium: 72mg | Vitamin A: 4.8% | Calcium: 3.4% | Iron: 4.3%
Nutrition information is an estimate.
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