Deviled Eggs
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.9 out of 5 stars
(23)
Ingredients
12 servings
- 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
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Preparation
Step 1
Halve the eggs: Slice the hard-boiled eggs in half lengthwise.
Step 2
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. If the mixture seems too thick, add in some more mayo or a tiny splash of water.
Step 3
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.
Step 4
Serve: Serve immediately and enjoy!
Step 5
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Chef's 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.
