Deviled Eggs

5 from 5 votes

This recipe for Deviled Eggs is made with a creamy, flavorful filling, featuring a surprise ingredient that makes these the BEST Deviled Eggs.

Prep Time15 mins

Cook Time3 mins

Resting Time15 mins

Total Time33 mins

Course: Appetizer

Cuisine: American

Servings: eggs

Calories: 53kcal

Author: Kristen Chidsey

Ingredients

12 large eggs
⅓ cup mayonnaise OR plain Greek yogurt
1 tablespoon fresh lemon juice OR white vinegar
2 teaspoons Dijon mustard
½ teaspoon prepared horseradish optional
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon kosher salt
paprika and chives for serving

Instructions

Prepare Hard Boiled Eggs

Place eggs in a single layer in a medium saucepan and cover with water so that there are about 2 inches of water above the eggs. Turn the heat to high and allow the water to come to a rapid boil. Once the water has reached a rapid boil, cover, turn the heat to low, and cook for 1 minute. Remove the saucepan from heat and leave covered for 14 minutes. After 14 minutes, transfer the eggs to an ice bath to chill completely.
Alternatively, prepare Instant Pot Hard Boiled Eggs. Pour 1 cup of cold water into the inner pot of a 6-quart Instant Pot, or 1.5 cup of cold water into the inner pot of an 8-quart Instant Pot. Place a trivet or egg rack into the inner pot and add the eggs to the rack. Cook on high pressure for 5 minutes. After the cook time has elapsed, allow the pressure to release naturally for 5 minutes, then do a quick release of any remaining pressure. Place the eggs into an ice bath for 5 minutes, or until chilled.
Once the eggs have chilled, remove them from the ice bath and carefully peel the eggs under running water. Be sure to remove all eggshells. Gently dry with paper towels.

Prepare Deviled Eggs

Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.
Using a fork, mash the egg yolks completely until they form a fine powder. Add the mayonnaise, lemon juice, Dijon, onion powder, garlic powder, salt, and horseradish if using and mix together until the mixture is well combined. Add more mayonnaise as necessary to get to the creamy consistency you want.
Either using a spoon, a small cookie scoop, or a piping bag, fill the inside of the egg whites with the yolk mixture.
Sprinkle each deviled egg with a pinch of paprika and chives, and serve immediately.

Video

Notes

Prep-Ahead: For best results, do not assemble deviled eggs more than 24 hours in advance. However, you can prepare the hard-boiled eggs and the filling up to 48 hours in advance. Once prepared, store the egg whites and the filling in separate airtight containers for up to 48 hours in the refrigerator. When ready to serve, give the filling a quick stir and fill the egg whites with the filling and sprinkle with paprika and chives.

Filling the Eggs: While using a piping bag makes for an elegant presentation, an easier way to fill deviled eggs is to use a small cookie scoop. This cuts back on waste as well.

Storage: Deviled Eggs should always be stored in the refrigerator in an airtight container and are best if enjoyed within 24 hours after preparation.

Hard-Boiling Eggs: Hands-down, I recommend using my recipe for Instant Pot Hard Boiled Eggs if you have an electric pressure cooker. They turn out absolutely perfect and peel like a dream!

Serving Size: This recipe makes 24 Deviled Eggs. Feel free to cut in half or double depending on how many you intend to serve. I recommend planning for 2 Deviled Eggs per person.

Nutrition