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
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.