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Deviled eggs with paprika on a wooden serving board.
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4.75 from 4 ratings

Classic Deviled Eggs Recipe

from kristineskitchenblog.com
This classic deviled eggs recipe is easy to make with just a few simple ingredients. Enjoy them on holidays such as Easter or serve them as a healthy snack.
Prep Time15 minutes
Cook Time14 minutes
Total Time29 minutes
Servings: 6 servings
Calories: 68kcal

Ingredients

  • 6 large eggs
  • ¼ cup plain Greek yogurt or mayonnaise
  • 1 teaspoon Dijon mustard or to taste
  • 1 teaspoon apple cider vinegar
  • salt and pepper to taste
  • smoked paprika or sweet 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 water and bring to a boil. Then reduce the heat to a gentle boil, add the eggs using a slotted spoon, and increase the heat again to a gentle rolling boil. Boil eggs 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 plain Greek yogurt or mayonnaise, 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 or pipe the yolk mixture into the egg whites.
  • Sprinkle the deviled eggs with paprika right before serving.

Video

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. 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. 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.
  • Nutrition estimate 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 only an estimate.
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