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This classic deviled egg recipe is absolutely delicious, easy to make, and always a crowd favorite.
If you’re looking for the perfect deviled egg recipe, look no further. ♡
This classic deviled egg recipe has been my favorite for many, many years now. And I can guarantee it’s always Phone a hit at rallies!
It’s also incredibly quick and easy to prepare and can be made up to a day ahead if desired. It can be made with traditional mayo or plain Greek yogurt (for anyone who isn’t a big fan of mayo). The zesty filling is seasoned with a simple yet delicious blend of fresh lemon juice (or vinegar), Dijon and garlic. And sprinkled with a sprinkle of smoked paprika and fresh chives, these deviled eggs are downright irresistible.
I’ve included a number of fun options below to customize your own deviled eggs as well. So please feel free to make your own recipe, and let’s make eggs together!
Deviled Egg Recipe | One minute video
Stuffed Egg Ingredients
Before we move on to the full deviled egg recipe below, here are some notes on the ingredients you’ll need…
- Hard boiled eggs: Which you can do 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 out 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’s mustard: Feel free to add a little more or less, depending on how much mustard you like for your eggs.
- Garlic powder, salt and pepper: Add as many of these seasonings as you want.
- Toppings: I usually top classic deviled eggs with a sprinkle of smoked paprika and maybe some fresh chopped chives.
How to make deviled eggs
Alright, let’s talk about exactly how to make deviled eggs! Simply…
- Prepare the yolk filling: Cut the hard-boiled eggs in half lengthwise and empty the yolks into a small bowl. Mash them thoroughly with a fork, then stir in the Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt and pepper until fully combined. (If you want a super smooth filling, you can also blend the filling in a food processor instead of mashing/stirring everything by hand.)
- Fill the egg whites: Using a spoon or small cookie scoop or 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 chilled!
Deviled Egg Recipe Variations
There are about a million different ways to customize your own easy deviled egg recipe, so get creative and have fun with them! For example, feel free to…
- Add the avocado: Mashed avocado sub instead of mayonnaise to make avocado deviled eggs.
- Add sauce: Add a dash of Worcestershire, Sriracha or hot sauce to the filling.
- Add the bacon: Add crispy chopped bacon as a topping to make bacon deviled eggs.
- Add cheese: Mix crumbled soft cheese (like feta or goat cheese) or grated cheese (like sharp cheddar, gouda, etc.) into the filling.
- Add fresh herbs: Add finely chopped fresh herbs (such as dill, parsley, basil) to the garnish or sprinkle as a garnish.
- Add additional seasonings: Add your favorite seasoning mix (such as any bagel seasoning, curry powder, blackening powder, or Italian seasonings) to the filling.
- Add pickles: It is often traditional in the South to make deviled eggs with a savory filling. You can also replace the pickle juice with lemon juice, if desired.
Deviled Egg FAQs
Why are they called “devil” eggs? Similar to fra diavolo in Italian or at the diabala in Spanish, the word “deviled” in English has generally been used to refer to spicy or hot dishes in reference to food.
When and where did deviled eggs appear? It turns out that the history of deviled eggs dates back to ancient Rome and Spain! That said, the American version I grew up with is said to have originated in Alabama in the late 1800s.
Can you make deviled eggs in advance? Absoutely. Simply prepare hard-boiled eggs and topping mix up to 1 day ahead, refrigerating each separately in hermetically sealed containers. (I like to store the filling mix in a piping bag or ziplock bag for easy piping.) Then assemble the deviled eggs just before serving.
What to do with leftovers? Chop them up to make a deviled egg salad and serve it on good bread – yum!
Learn how to make deviled eggs with this classic deviled egg recipe that is always a crowd favourite. See notes above for optional add-ons!
- 12 hard-boiled eggs (made on the stovetop or in the Instant Pot)
- 1/3 cup mayo (or plain Greek yogurt)
- 1 tbsp freshly squeezed lemon juice (or vinegar)
- 2 teaspoons Dijon’s mustard
- 1/2 teaspoon garlic powder
- sea salt and freshly cracked black pepper
- garnishes: smoked paprika and fresh chopped chives
- Cut the eggs in half. Cut 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, completely mash the egg yolks until they form a fine powder. Add the mayonnaise (or Greek yogurt), lemon juice, Dijon mustard, garlic powder, generous pinch of salt and pepper and stir until completely combined. Taste the mixture and season with additional salt and pepper, if needed. Or if the mixture seems too thick, add a little more mayonnaise or a little water.
- To assemble. Using a spoon or small cookie scoop or piping bag, fill the interior cavities of the egg whites with the yolk mixture. Sprinkle each deviled egg with a pinch of paprika and chives.
- To serve. Serve immediately and enjoy!
Smoother filling option: For a super smooth egg yolk filling, add the yolks, mayonnaise (or Greek yogurt), lemon juice, Dijon mustard, garlic, salt and pepper to a food processor and blend briefly until smooth.
Preparation option: Pprepare hard-boiled eggs and topping mixture up to 1 day ahead, refrigerating each separately in hermetically sealed containers. (I like to store the filling mix in a piping bag or ziplock bag for easy piping.) Then assemble the deviled eggs just before serving.
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