Deviled Eggs

Deviled eggs are a classic appetizer, perfect for the holidays, Easter and potlucks. This easy deviled eggs recipe is quick to make using just a few simple ingredients.

deviled eggs on a wood serving board

Eggs are a nutritional powerhouse, full of protein and other nutrients. Like my easy egg salad recipe, this deviled egg recipe is a family favorite. These delectable deviled eggs are quick to make and healthy when you use my favorite lighter ingredient swap. You are going to love these easy deviled eggs!

Deviled Eggs

Why are they called deviled eggs? According to Wikipedia, the name came about in reference to the spicy ingredients that are often used to make deviled eggs, such as mustard, pepper and paprika.

People have been making deviled eggs for centuries. It’s no surprise that their popularity has stuck around. Deviled eggs are downright delicious, with their creamy and tangy yolk filling. Their bite-size nature makes deviled eggs perfectly poppable and fun to eat.

close up of deviled eggs

A Favorite Appetizer and Snack

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.

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 using my simple method for how to hard boil eggs. You can also 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. Nobody wants green-tinted deviled eggs!

How Long to Boil Eggs for Deviled 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 12 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. I’ve also found that some brands of eggs have thicker shells, which can make them more difficult to peel.

peeling and halving eggs

Preparing the Yolk Filling

Once your eggs are peeled you’ll slice them in half lengthwise. Use a small spoon to scoop out the yolk. Gently wiggling the egg white can 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 healthier deviled eggs, you can use one of my favorite healthy ingredient swaps: 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.

making the yolk filling

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. If it’s not creamy enough, mix in a little more mayonnaise or Greek yogurt.

Once the filling is perfect, use a small spoon to scoop the yolk mixture into the egg whites. You can also pipe the filling into the whites using a piping bag or zip-top baggie with one corner cut off. Sprinkle the eggs with paprika and serve.

piping the yolk filling into egg whites

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 spicy deviled eggs
  • Cajun seasoning
  • Chopped pickles, relish or pickle juice
  • Green olive halves on top
  • Chopped green onion or shallot
  • Goat cheese or feta cheese
  • Crumbled cooked bacon

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

How far ahead can I prepare deviled eggs?

Deviled eggs are best served the day that they are made, but you can make them a day ahead if you’ll be too busy to make them the day of. Wait and sprinkle the eggs with paprika right before serving.

Another option is to prepare the yolk filling and refrigerate the egg whites and filling separately, and then assemble the eggs the day you will serve them. I recommend preparing the yolk filling no more than one day before you plan to fill the deviled eggs.

You can store prepared deviled eggs for up to 3 days in the refrigerator, assuming you cooked and filled the eggs on the same day. Arrange the eggs in a single layer and keep them in a covered container in the refrigerator. You can place a dry paper towel under the eggs to absorb excess moisture.

overhead shot of deviled eggs with paprika

Tips for this Deviled Egg Recipe

  • Regular or grainy Dijon mustard both work in this recipe. You can also 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. You can use a star tip or a round tip. You can also pipe the filling into the egg whites using a small plastic baggie with one corner cut off.
  • You can double this recipe to serve more people. 
  • For food safety, do not let eggs sit out at room temperature for more than 2 hours.

 

Deviled Eggs

These Deviled Eggs are the perfect appetizer for the holidays, Easter and potlucks. This recipe is quick and easy to make.
Course Appetizer
Cuisine American
Keyword 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
  • ¼ 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 make stove top hard boiled eggs. To cook on the stove, fill a medium pot with cold water and add the eggs. Bring to a boil over high heat. Cover the pot with a lid, turn off the heat and let eggs cook in the hot water for 12 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. If the filling isn't creamy enough, mix in a little more mayonnaise or Greek yogurt.
  • 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.

Notes

  • You can use yellow mustard in place of the Dijon mustard.
  • You can pipe the yolk filling into the egg whites using a piping bag for a fancy presentation. Use a star tip or a round tip. You can also pipe the filling into the egg whites using a small plastic baggie with one corner cut off.
  • Deviled eggs are best served the day that they are made, but you can make them a day ahead if you'll be too busy to make them the day of. Wait and sprinkle the eggs with paprika right before serving.
  • Deviled eggs can be stored in the refrigerator for up to 3 days after cooking the eggs. Arrange the eggs in a single layer and keep them in a covered container in the refrigerator. Place a dry paper towel under the eggs to absorb excess moisture.
  • For food safety, do not let eggs sit out at room temperature for more than 2 hours.
  • 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: 240IU | Calcium: 34mg | Iron: 0.8mg
Nutrition information is an estimate.
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