Easy Deviled Eggs

These easy deviled eggs are simply classic and taste amazing! They use both Greek yogurt and mayo to make the perfect flavor.

Easy deviled eggs

In the market for a deviled eggs recipe? Let us be the first to suggest this one! These easy deviled eggs are totally classic and taste amazing. They’ve got a twist: Greek yogurt in the filling along with the mayo. Along with both yellow and Dijon mustard, it adds the perfect flavoring to these eggs without being overly rich! Garnish with dried dill or smoked paprika, or a mix of the two to make it festive. Alex and my families absolutely love these, and they’re perfect for entertaining. (When does your family make them?)

How to make easy deviled eggs: a tutorial

Deviled eggs are easy to make, but we have a few tips to error proof the process! Let me assure you, Alex and I are pros at figuring out how to “break” a recipe! Here’s our master recipe for how to boil eggs and then make deviled eggs.

Wait! Go to Instant Pot hard boiled eggs if you have one.

Step 1: Bring to a boil, remove from heat, and rest for 15 minutes.

The first step in how to make easy deviled eggs: hard boiling them! A few tips about making hard boiled eggs: older eggs are easier to peel. So if you can arrange it, it’s nice to use eggs that have been in the refrigerator for a bit.

To boil your eggs, place them in the bottom of a pot and cover them with 1 inch of water. Bring the water to a boil. As soon as it boils, remove the pot from the heat, cover it, and let the eggs sit for 15 minutes.

Step 2: Let the eggs sit in an ice bath for 15 minutes.

Prepare a large bowl of ice water. When the eggs are done in the pot, place them directly into the bowl of ice water. Let them sit for 15 minutes.

Ice bath for eggs

Step 3: Peel the eggs, cut them in half, and remove the yolk.

Here’s a tip on how to peel hard boiled eggs! Gently tap the larger end of the egg so that the shell crushes (it has an air bubble which makes it easy to peel). Then start to peel off the shell. Continue peeling the shell until all the pieces are removed. Then cut each egg in half and remove the yolk with a spoon. (More on how to peel eggs.)

Peeling eggs for deviled eggs

Step 4: Mix the yolks with yogurt, mayo, and mustard.

Finally, here’s how to make the filling for the easy deviled eggs! Mix the egg yolks with Greek yogurt, mayo, Dijon mustard, yellow mustard and salt. (See the recipe below for the full quantities!) There are two methods for mixing: you can mash the yolks in a bowl with a fork and then mix in the remaining ingredients. However, this can sometimes make the consistency lumpy.

If you’re planning to pipe your filling using a pastry bag, it’s helpful to mix the filling in a stand mixer or electric mixer. This helps it to get totally creamy with out lumps. If there are any lumps in the pastry bag, it makes it very difficult to pipe out the filling. (Here’s the pastry bag we use.)

Step 5: Fill the eggs, garnish and serve!

Use a pastry bag to pipe the filling into the deviled eggs, or simply use a spoon! The pastry bag is helpful if you want it to look totally uniform like the ones in the photo. But of course, it’s not necessary: you can just scoop it back in with a spoon! Garnish with dried dill and smoked paprika, or a mixture of both for a festive feel. You also can use normal paprika: we just like the smoky flair that the smoked paprika adds. It’s nice if you can find it!

Easy deviled eggs

Serving deviled eggs

These easy deviled eggs are totally classic and perfect for entertaining! We love using them for Easter and Thanksgiving. Our son Larson absolutely loves them, so we also make them for everyday life! He loves finding them in his lunch box. Does your family make deviled eggs for holidays? Let us know in the comments below!

Easy deviled eggs

More with eggs

Here are a few more resources related to eggs:

This easy deviled eggs recipe is…

Vegetarian and gluten-free.

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Easy deviled eggs

Easy Deviled Eggs


1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 24 1x

Description

These easy deviled eggs are simply classic and taste amazing! They use both Greek yogurt and mayo to make the perfect flavor.


Scale

Ingredients

  • 12 hard boiled eggs
  • 1/4 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon yellow mustard
  • 1/4 teaspoon kosher salt
  • Dried dill, for garnish
  • Smoked paprika, for garnish

Instructions

  1. Hard boil the eggs. (This takes about 30 minutes.)
  2. Slice the eggs in half and remove the yolks with a spoon. In a stand mixer, mix together the yolks with the Greek yogurt, mayonnaise, Dijon mustard, yellow mustard and kosher salt until smooth (this is recommended if you’re piping the filling, to get it very smooth). Or in a bowl, mash the egg yolk with a fork, then mix in the remaining ingredients until smooth.
  3. Use a pastry bag to pipe the filling back into the eggs, or add it back using a spoon. Garnish with dill or smoked paprika. Store refrigerated and eat within 2 days. 

  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Eggs

Keywords: Deviled Eggs, Easy Deviled Eggs

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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