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This classic deviled egg recipe is absolutely delicious, easy to make, and always a crowd fave.
If you’re on the hunt for the perfect deviled eggs recipe, look no further. ♡
This classic deviled eggs recipe has been my go-to for many, many years now. And I can vouch that it’s always such a hit at gatherings!
It’s also incredibly quick and easy to make, and can be prepped up to a day in advance if you’d like. It can be made with either traditional mayo or plain Greek yogurt (for any of you out there who aren’t big mayo fans). The zesty filling is seasoned with a simple yet delicious blend of fresh lemon juice (or vinegar), Dijon and garlic. And when sprinkled with a pinch of smoked paprika and fresh chives, these deviled eggs are downright irresistible.
I’ve included a number of fun options below for ways to customize your own deviled eggs too. So please feel free to make this recipe your own, and let’s devil some eggs together!
Deviled Eggs Recipe | 1-Minute Video
Deviled Egg Ingredients
Before we get to the full deviled eggs recipe below, here are a few notes about the ingredients you will need…
- Hard-boiled eggs: Which you can make on the stovetop or in the Instant Pot (my favorite method).
- Mayo (or Greek yogurt): Up to you! If you’re not a big fan of mayo, feel free to swap in plain Greek yogurt instead.
- Lemon juice (or vinegar): I love the fresh, bright flavor of lemon juice in deviled eggs. But vinegar (white, white/red wine, or apple cider vinegar) is the traditional option and would also work well.
- Dijon mustard: Feel free to add in a bit more or less, depending on how mustardy you like your eggs.
- Garlic powder, salt and pepper: Add however much of these seasonings you would like.
- Toppings: I typically top classic deviled eggs with a sprinkle of smoked paprika and maybe some chopped fresh chives.
How To Make Deviled Eggs
Alright, let’s talk about exactly how to make deviled eggs! Simply…
- Prepare the yolk filling: Slice the hard-boiled eggs in half lengthwise, and scoop the yolks out into a small bowl. Mash them thoroughly with a fork, then stir in the Greek yogurt, lemon juice, Dijon, garlic powder, salt and pepper until completely combined. (If you would like a super-smooth filling, you can also blitz the filling in a food processor instead of mashing/stirring everything by hand.)
- Fill the egg whites: Using either a spoon or a small cookie scoop or a piping bag (whichever method you prefer), fill the egg whites with the yolk mixture.
- Sprinkle and serve: Top each of the deviled eggs with your desired toppings, then serve while they’re nice and fresh!
Deviled Egg Recipe Variations
There are about a million different ways to customize your own easy deviled eggs recipe, so great creative and have fun with them! For example, feel free to…
- Add avocado: Sub in puréed avocado in place of the mayo to make avocado deviled eggs.
- Add sauce: Add a dash of Worcestershire, Sriracha or hot sauce to the filling.
- Add bacon: Add crispy chopped bacon as a garnish to make bacon deviled eggs.
- Add cheese: Blend some soft crumbled cheese (such as feta or goat cheese) or grated cheese (such as sharp cheddar, gouda, etc) into the filling.
- Add fresh herbs: Add finely-chopped fresh herbs (such as dill, parsley, basil) to the filling or sprinkle on as a garnish.
- Add extra seasonings: Add your favorite seasoning blend (such as everything bagel seasoning, curry powder, blackening powder, or Italian seasonings) to the filling.
- Add pickles: It’s often traditional in the South to make deviled eggs with relish in the filling. You can also swap pickle juice for lemon juice, if you would like.
Deviled Eggs FAQ
Why are they called “deviled” eggs? Similar to fra diavolo in Italian, or a la diabala in Spanish, the word “deviled” in English has typically been used to refer to spicy or zesty dishes in reference to food.
When and where did deviled eggs originate? Turns out, the history of deviled eggs can be traced all the way back to ancient Rome and Spain! That said, the American version that I grew up with is said to have originated in Alabama in the late 1800’s.
Can you prep deviled eggs in advance? Definitely. Just prepare the hard-boiled eggs and filling mixture up to 1 day in advance, refrigerating each separately in tightly-sealed containers. (I like to store the filling mixture in a piping bag or ziplock bag for easy piping.) Then assemble the deviled eggs just before serving.
What to do with the leftovers? Chop these up to make a deviled egg salad and serve it on some good bread – yum!
Description
Learn how to make deviled eggs with this classic deviled egg recipe that is always a crowd fave. See notes above for optional add-ins!
- 12 hard-boiled eggs (made on the stovetop or in the Instant Pot)
- 1/3 cup mayo (or plain Greek yogurt)
- 1 tablespoon freshly-squeezed lemon juice (or vinegar)
- 2 teaspoons Dijon mustard
- 1/2 teaspoon garlic powder
- sea salt and freshly-cracked black pepper
- toppings: smoked paprika and chopped fresh chives
- Halve the eggs. Slice the hard-boiled eggs in half lengthwise.
- Make the filling. Scoop out the egg yolks and transfer them to a small mixing bowl. Using a fork, mash the egg yolks completely until they form a fine powder. Add in the mayo (or Greek yogurt), lemon juice, Dijon, garlic powder, a generous pinch of salt and pepper, and stir until completely combined. Taste the mixture and season with extra salt and pepper, if needed. Or if the mixture seems too thick, add in some more mayo or a tiny splash of water.
- Assemble. Using either a spoon or a small cookie scoop or a piping bag, fill the inside cavities of the egg whites with the yolk mixture. Sprinkle each deviled egg with a pinch of paprika and chives.
- Serve. Serve immediately and enjoy!
Notes
Smoother filling option: For a super-smooth egg yolk filling, add the yolks, mayo (or Greek yogurt), lemon juice, Dijon, garlic, salt and pepper to a food processor and pulse briefly until completely smooth.
Make-ahead option: Prepare the hard-boiled eggs and filling mixture up to 1 day in advance, refrigerating each separately in tightly-sealed containers. (I like to store the filling mixture in a piping bag or ziplock bag for easy piping.) Then assemble the deviled eggs just before serving.
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