Name: Deviled Egg Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 6 large eggs; 2 tablespoons mayonnaise; 2 teaspoons Dijon mustard; 2 teaspoons fresh lemon juice; ¼ teaspoon salt; ¼ teaspoon black pepper; Paprika (for garnish)

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Plate with 12 deviled eggs sprinkled with paprika.

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My Deviled Eggs Are So Good!
Deviled Eggs Ingredients
Popular Additions
How to Make Deviled Eggs
Recipe Tips
More Appetizer Recipes:
Deviled Egg Recipe

My Deviled Eggs Are So Good!

When I can’t think of what to make for a party, I usually end up bringing a big plate of deviled eggs. And my recipe is so simple, I basically know it by heart.

It’s got a creamy yolk filling that gets a nice tangy flavor from Dijon mustard and lemon juice. But the best part is how easy it is to customize these deviled eggs. Make it spicy, add some crunch, finish with colorful herbs.

Is this a 5 star deviled egg recipe? I absolutely think so, and I think you will too after you give it a try!

Happy Cooking!
– Yumna

Deviled Eggs Ingredients

Ingredients for recipe: paprika, lemon, 6 brown eggs, salt and pepper, dijon mustard, and mayonnaise.

Eggs: Use the freshest eggs you can, preferably organic or free range.
Mayonnaise: Homemade or storebought (avocado oil-based mayo is my go-to) both work for this recipe. If you prefer a lighter deviled egg, sub in whole-fat Greek yogurt at a 1:1 ratio. Another option is to replace the mayonnaise with hummus at a 1:1 ratio. You’ll have a thicker yolk filling, but you can adjust it to your desired taste and texture with a splash of oil.
Dijon mustard: I like the sharp, tangy flavor of Dijon mustard, but you can also use yellow mustard.
Lemon juice: Freshly squeezed lemon juice adds the best flavor.
Seasonings: For these simple deviled eggs, I just use salt and pepper, with a finishing sprinkle of paprika. You can absolutely add other seasonings, like garlic powder or onion powder.

Popular Additions

Give it some crunch. Add some dill pickle relish or chopped green olives for a nice tangy pop and some texture.
Add avocado. Mashed avocado is a delicious addition! You can also Tty my avocado deviled eggs for a lighter version made with yogurt.
Finish with herbs. Garnish the finished deviled eggs with chopped chives, dill or green onions for a pop of color and flavor.
Make them spicy. Add a few dashes of hot sauce or some minced jalapeno to the deviled egg filling for a kick of heat. Horseradish and wasabi are other ways to make these spicy!
Top with smoked salmon. Fold in chopped smoked salmon into the filling or add a small slice on top of each egg for a brunch-ready appetizer.

How to Make Deviled Eggs

Knife slicing a boiled egg in half lengthwise on a wooden cutting board. — **Step 1:** After the eggs are boiled and cooled in an ice bath, peel them and slice each in half.

Spoon scooping out yolk over a bowl with some yolks already inside. — **Step 2:** Scoop the yolks into a large bowl. Set the egg whites aside in the fridge while you prepare the filling.

Yolks mashed in bowl with mayo, dijon, lemon juice, salt and pepper before combined. — **Step 3:** Mash the egg yolks with the back of a fork, then stir in mayonnaise, Dijon, lemon juice, salt, and pepper.

Egg filling after combined. — **Step 4:** Mix well to combine until smooth and creamy.

Egg filling in a zip top bag with scissors cutting of the tip. — **Step 5:** Scoop the mixture into a sturdy zip-top bag. Snip off the corner and use it like a pastry bag.

Piping yolk mixture into egg white shells at the end to show it filled completely. — **Step 6:** Pipe the filling into the prepared egg white shells. Garnish with paprika and serve immediately.

Recipe Tips

Don’t overcook your boiled eggs. The best deviled eggs recipe starts with a good hard-boiled egg. For the best results, don’t overcook them, and transfer the eggs to an ice bath quickly after boiling.
Let the eggs cool before peeling. Letting your eggs cool and come to room temp will help keep the egg white intact when peeling. If you’re finding that the shell isn’t peeling away easily, try peeling them under running water or in an ice bath.
Use a hand mixer for a smoother consistency. Instead of using a fork to mash the egg yolks and combine the ingredients, grab a hand mixer and whip the mixture up for a creamier filling. An immersion blender or food processor would also work for this step, but you can always keep it simple and use the fork method.
Use a zip-top bag for piping. Sure, piping bags are convenient and great when adding a decorative tip, but just as easily, use a plastic bag and cut the end to fill the egg whites.

Close up side view of devilled eggs with paprika sprinkled on top.

More Appetizer Recipes:

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Review

Deviled Egg Recipe

These classic deviled eggs made with 6 simple ingredients one of them being boiled eggs! The yolk becomes creamy and smooth!

4.9 from 29 votes

Author Yumna Jawad

Servings deviled eggs

Course Appetizer

Calories 48

Prep Time 15

Cook Time 20

Total Time 35

Ingredients

Instructions

Place the eggs in a medium pot. Cover with cold water by one inch. Set over medium heat and bring to a boil. As soon as the water reaches a boil, remove from heat and cover. Let sit for 15 minutes. Remove from pot and set in an ice bath to cool.
Once cool, peel hard boiled eggs. Cut the eggs in half and scoop the yolks into a large bowl. Set the egg whites aside on a large platter and place in the fridge while you prepare the filling.
Mash the egg yolks with the back of a fork, then stir in mayonnaise, Dijon, lemon juice, salt and pepper and mix until well combined. Scoop the mixture into a sturdy zip top bag. Snip off the corner, and using it like a pastry bag, pipe the filling into the prepared egg white shells. Garnish with paprika and serve immediately.

Equipment

Notes

Storage: Deviled eggs are best eaten the day they are made, but can be stored in the fridge in an airtight container for up to 2-3 days.

Make Ahead Tip: The eggs themselves can be hard-boiled up to a week in advance. Store them in the fridge until you are ready to make the deviled eggs.

Nutritional Data: Please note that the nutritional information does not include any toppings or add-ins.

Nutrition

Serving: 1 deviled egg, Calories: 48kcal, Carbohydrates: 0.3g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 83mg, Sodium: 104mg, Potassium: 33mg, Fiber: 0.05g, Sugar: 0.1g, Vitamin A: 121IU, Vitamin C: 0.3mg, Calcium: 13mg, Iron: 0.4mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Diet: Gluten Free, Low Lactose, Vegetarian

Cuisine American

Course: Appetizer

4.94 from 29 votes (27 ratings without comment)

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