Deviled Eggs
There’s a reason traditional deviled eggs have never gone out of style. Creamy, tangy, and perfectly seasoned, they’re the kind of appetizer that quietly disappears from the platter faster than anything else. Whether you’re hosting a holiday gathering, bringing a dish to a potluck, or just craving a little nostalgia, this classic recipe delivers that familiar, comforting flavor everyone expects... and always comes back for seconds.
Equipment
- Measuring Spoons
- Measuring Cups
- Hand mixer with a medium sized mixing bowl
- Citrus Squeezer
- Piping Bag and Tips or zipper top bags (like a Ziploc)
- Slotted Spoon or Spider Skimmer
Ingredients
- 12 Large Eggs (7-10 days old) cold in the fridge
- 2 tbsp Mayonnaise
- 2 tbsp Greek Yogurt
- 2 tsp Fresh Lemon Juice
- 2 tsp Dijon Mustard
- 1 tsp Yellow Mustard
- ¼ tsp Salt
- ⅛ tsp Sugar optional
Garnish Ideas (optional)
- Paprika
- Fresh chives fine chop
- Onion fine chop
- Cooked Bacon small bits
Instructions
Making Hard Boiled Eggs
- Bring a large pot of water to a boil. Gently lower the eggs into already boiling water.
- Reduce to a gentle simmer and cook for 10–11 minutes for fully set yolks.
- During the boiling process give the eggs a strong stir with a wooden spoon to get the eggs moving in a circular fashion (but gently enough so they don't crack). This helps to keep the yolk in the middle of the egg while it cooks. I try to keep them relatively moving in a circle for the first 5 minutes of cooking and then off an on after that.
- Use an ice bath immediately. Transfer eggs straight into a bowl of ice water after 10 minutes of cooking. This stops the cooking process and helps separate the shell from the egg. Allow to cool for about 5 minutes.
- Lightly tap and roll the egg, then peel starting from the wider end (where the air pocket is).
- Tip: The ice bath + slightly older eggs combo is the real secret to smooth, clean deviled eggs.
Preparing the Deviled Egg Filling
- Place the peeled egg on its side and slice it in half lengthwise, cutting from the top (narrow end) to the bottom (wide end) to create two equal halves.
- Scoop the yolk out with a spoon and place in a bowl. Set the egg white halves aside.
- To the bowl of yolks add the mayonnaise, Greek yogurt, mustards, lemon juice, sriracha, salt and sugar (if using). Cream everything together with a hand mixer - see notes.
- Add the deviled egg filling to a piping bag fitted with the large star tip. See notes.
- Pipe the deviled egg filling into the hole left by the yolk. Do this for every every egg half.
- It's optional, but you can sprinkle the eggs with garnishes to add a little pop of color and flavor. I used paprika and chopped chives, but you could also add finely diced onion, bacon, pickles etc. Eggs can be served immediately or placed in the fridge covered with plastic wrap to be stored until ready to serve.
Notes
- Using eggs that have been bought from the store and have sat in the fridge for 7-10 days tend to be easier to peel than fresher eggs. The hardest eggs to peel seem to be eggs straight from the farm.
- For a brighter orange filling choose eggs with orange yolks, like omega-3 eggs, free range, or pasture raised.
- Ice water stops the eggs from continuing to cook - which helps to prevent overcooked eggs. Overcooked eggs can develop the dreaded grey ring around the yolk, and the yolk becomes chalky instead of creamy.
- If you don't have a hand mixer you can use a fork to mix the yolks with all the ingredients. Just try to make it as smooth as possible. Running it through a strainer will help smooth it out too if you are using a fork.
- If you don't have a piping bag with a star tip you can use a ziploc bag and snip off a corner to pipe the devilled egg filling into the whites. And if all else fails, you can use a spoon to scoop it in.