Deviled Eggs
Our Deviled Eggs are a deliciously smooth and creamy starter to any meal. As a fresh twist to this classic appetizer recipe, we used Dijon mustard and a touch of fresh lemon juice and zest to brighten the flavor. This easy recipe has only a few ingredients, and makes a perfect addition for a barbeque or picnic. To create a fancier hors d’oeuvre, just pipe on the deviled egg mixture to create a lovely swirl!
There are many ways to dress up the look and flavor of Deviled Eggs. For details on how to create different variations of this recipe, take a look at the Pimp Our Recipe section below in our Blog Comments & Tips.
Sign up for a free subscription to our monthly newsletter and access to exclusive content.
To browse some of our favorite kitchen essentials, gadgets, and pantry items, visit our Recommended Products page.
RECIPE
(Check out our Step by Step Instructions below the recipe card.)
DEVILED EGGS
Ingredients
Instructions
- Peel eggs, and slice in half lengthwise.
- Remove the yolks, and add them to a small 4 cup food processor. Place the cooked whites on an egg serving platter, and set aside. To the processor, add salt, pepper, and paprika, and pulse (about 10-15 pulses) to break up egg yolks and combine (egg yolk mixture will look like small crumbs). Add lemon juice, lemon zest (optional), mayonnaise, and Dijon mustard. Process until mostly combined, then stop and scrape down the sides of the bowl. Process again until smooth and creamy.
- Using a silicone spatula, transfer the egg yolk mixture to piping bag that has been fitted with an open star tip (see Note #1). Pipe a small amount into the well of the egg white. To garnish, sprinkle a little paprika onto the eggs, and top with a single parsley leaf.
- Chill covered (see Note #2) in the fridge until ready to serve.
Notes
- We used an extra large open star decorating tip for this recipe. If you don’t want to fuss with a piping bag, just use a teaspoon to spoon the egg yolk mixture into the whites.
- STORAGE: Use an inverted mixing bowl to cover the eggs in the fridge (or you can use a cake storage container instead). If you use plastic wrap, it will smash your piped yolk mixture.
- SERVING PLATTERS: We presented them on a slate serving board. When you need to double the recipe, we love using this beautiful egg serving platter for easily serving 1 dozen eggs (24 halves).
- Recipe can be made ahead. Although these Deviled Eggs are best when enjoyed the same day, they can be made ahead of time up to 2 days in advance.
- Recipe makes 6 servings (two egg halves per serving).
Nutrition Facts
Calories
127.96Fat (grams)
11.21Sat. Fat (grams)
2.47Carbs (grams)
0.65Fiber (grams)
0.12Net carbs
0.52Sugar (grams)
0.29Protein (grams)
5.71Sodium (milligrams)
184.38Cholesterol (grams)
167.6Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods.
Step by Step Instructions
PREPARATION
Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.
Note: Oops…we forgot to add the lemon in this photo!
STEP 1
Peel 6 completely cooled hard boiled eggs, and slice in half lengthwise.
Note: For details on how to make perfectly cooked hard boiled eggs see TIP #19 - EASY HACK - How to Cook & Peel Hard Boiled Eggs Perfectly on our Tips & Tricks page.
STEP 2
Remove the yolks, and add them to a small 4 cup food processor. Place the cooked whites on an egg serving platter, and set aside. To the processor, add ⅛ teaspoon of Himalayan pink salt (or to taste), ⅛ teaspoon ground black pepper (or white pepper), and ⅛ teaspoon paprika, and pulse (about 10-15 pulses) to break up egg yolks and combine (egg yolk mixture will look like small crumbs). Add ½ tablespoon fresh lemon juice, 1 pinch lemon zest (optional), ¼ cup real mayonnaise, and 1 ½ teaspoons Dijon mustard. Process until mostly combined, then stop and scrape down the sides of the bowl. Process again until smooth and creamy.
STEP 3a
Using a silicone spatula, transfer the egg yolk mixture to piping bag that has been fitted with an open star tip (see Note below). Twist bag to push the egg yolk mixture down towards the tip. Pipe a small amount into the well of the egg white. To garnish, sprinkle a small amount of paprika onto the eggs.
Note: We used an extra large open star decorating tip for this recipe. If you don’t want to fuss with a piping bag, just use a teaspoon to spoon the egg yolk mixture into the whites.
SERVING
Top each egg with a single parsley leaf. Chill covered (see Storage note below) in the fridge until ready to serve.
Although these Deviled Eggs are best when enjoyed the same day, they can be made ahead of time up to 2 days in advance.
STORAGE: Use an inverted mixing bowl to cover the eggs in the fridge (or you can use a cake storage container instead). If you use plastic wrap, it will smash your piped yolk mixture.
SERVING PLATTERS: We presented them on a slate serving board. When you need to double the recipe, we love using this beautiful egg serving platter for easily serving 1 dozen eggs (24 halves).
VIDEO
How to Make Classic Deviled Eggs with a Twist!
Blog Comments & Tips
Deliciously Deviled Eggs!
After researching the origin of Deviled Eggs, I was surprised to find out that they originated in ancient Rome. The Romans would boil the eggs and then liberally smear them with spicy sauces. As an homage to the ancient Romans, we will be posting a recipe in the future for Spicy Sriracha Deviled Eggs (recipe coming soon).
The modern day version of Deviled Eggs became popular in the U.S. after World War II. Often served at picnics, barbeques, potlucks, and family gatherings, this popular appetizer is not only popular in the States, but has a global reach. In many parts of the world, this tasty hors d’oeuvre is also known as dressed eggs, eggs mimosa, angel eggs, stuffed eggs, and divine eggs.
Deviled Eggs always remind me of my father. When I was young, my father would often make them on the weekend, or as a quick appetizer when we entertained. Back in the day when the bright yellow variety of mustard was the only one available in local grocery stores, my dad would opt for Dijon style mustard instead (when he could find it). At that time, this was a very unusual flavor profile for Deviled Eggs, as it was typical in the US to use yellow mustard and pickle juice.
As a very young child, my dad would have me peel the eggs (at one time I was actually quite skilled at this task - not so much anymore!), stir the mixture, and sprinkle the paprika. As I got older, he showed me how to pipe the deviled yolk mixture onto the eggs to make them pretty. Now every time I make Deviled Eggs, it gives me wonderful, nostalgic memories of cooking with my dad.
Our own Deviled Eggs recipe was inspired by my father’s recipe. However, in typical PMR form, we gave the recipe a fresh twist by adding fresh lemon juice (instead of vinegar or pickle juice), and lemon zest. These subtle changes in the base recipe made all the difference. It doesn’t taste like lemon, it just adds a brightness and the required acid to balance the flavors in the egg mixture.
Now you have the recipe, ingredients, and equipment, but how do you ensure the best results from our recipe?
Our 5 tips to making great Deviled Eggs:
Use fresh ingredients and cage free eggs.
Be sure to pre-boil your eggs and make sure they are completely cool. You can make them the day before and keep them refrigerated until you are ready to make the recipe. For details on how to make perfectly cooked hard boiled eggs see TIP #19 - EASY HACK - How to Cook & Peel Hard Boiled Eggs Perfectly on our Tips & Tricks page.
For a smooth and silky deviled egg mixture, use a food processor. This quantity (6 eggs) works well in a 4 cup mini food processor.
Beware of the salt! Every brand of Dijon style mustard is very different (some brands are super salty), so we recommend you add only part of the salt until you taste test the mixture.
Keep them refrigerated! Mayonnaise can go bad quickly, so be sure to keep the mixture refrigerated. If it’s a hot day, and you are going to use a piping bag & decorating tip, be sure to place the piping bag filled with the deviled mixture into the fridge for about 30 minutes. Then pipe the mixture on and refrigerate when done.
It’s time to customize and Pimp Our Recipe.
Pimp Our Recipe:
Make it Even Quicker: The quick and easy way to make this recipe is to skip the piping bag and decorating tip, and just spoon the deviled egg mixture directly onto the whites.
Make it Spicy: In the future, we will eventually be posting a recipe for Spicy Sriracha Deviled Eggs (recipe coming soon).
Make it Stronger: For a much stronger flavor, you can add up to 2 teaspoons of Dijon mustard. Because Dijon style mustard contains a lot of salt, we strongly recommend omitting the salt until you have taste tested the mixture, then add only a smidge of salt if needed.
Make it Lux: Instead of sprinkling with paprika, top each egg with a tiny spoonful of caviar for true luxury (and a beautiful contrast in color)! If you use caviar, we suggest omitting, or going extremely light on the salt, as caviar is very salty.
Enjoy and let us know what you think by commenting below, rating our recipes, subscribing, following, and liking us on Pinterest, Instagram, Facebook, and YouTube! Don’t forget to subscribe to get updates on new recipes and tips & tricks.
Happy Cooking!
Mich
Footnote: Remember to taste test first before adding all the salt. There is nothing worse than overly salty eggs!
Inspired by Micheline’s father’s recipe for Deviled Eggs, we have used the base recipe and added a couple of twists to impart a brightness to this appetizer.
Every editorial product is independently selected. We may be compensated or receive an affiliate commission if you purchase products via our links. As Amazon Associates, we earn from qualifying purchases.
