These deviled eggs strike that perfect balance between Southern charm and global finesse—pillowy whites cradling a velvety, seasoned filling that’s got just enough tang to keep you coming back for more. Whether you’re plating them for a brunch buffet or a cozy potluck, they disappear faster than you can say pass the paprika.
The technique is timeless: boil, cool, and whip the yolks into something outrageously smooth. They taste just as satisfying as our favorite small-bite desserts—think Cheese Bites and Breaded Zucchini, but with a savory twist that melts on the tongue.
I’ve made them in tiny kitchens across cities and countries, and no matter where I go, they feel like home. With a few chef-inspired tricks and seasoning swaps, this classic gets a refresh that still honors its roots.
Why You’ll Be Hooked?
- Honestly? They taste incredible. Creamy, zesty, and so smooth, it’s like eating a savory cloud.
- I once brought a tray of these to a game night, and someone asked if I’d trained in a French kitchen—spoiler: it’s all about the mustard ratio.
- They fit into my busy schedule because you can prep them ahead and chill—ideal for when you’re juggling ten other dishes.
- Over time, I’ve played with mix-ins like smoked paprika or pickled jalapeños—turns out deviled eggs love to travel the flavor map.
- They’re naturally low-carb and high-protein, which makes them a sneaky snack I feel good about—bonus: they’re surprisingly filling.
Deviled Eggs Recipe
Equipment
- Standard muffin tin
- Large bowl
- Medium saucepan (for ice water bath)
- Oven
- Slotted spoon or tongs
- Fork
Ingredients
- 1/3 cup mayonnaise or use half mayo and half plain Greek yogurt
- 2 tablespoons pickle relish or diced dill pickle
- 12 large eggs
- 1 1/2 teaspoons Dijon mustard or yellow mustard
- Salt and freshly ground black pepper to taste
- Paprika for garnish
Instructions
- Preheat the oven to 325°F and place one egg in each cup of a muffin tin.
- Bake for 30 minutes, then transfer the eggs to an ice water bath to cool completely.
- Once cool, peel the eggs and slice them in half lengthwise.
- Gently remove the yolks and place them in a bowl.
- Mash the yolks with mayonnaise, pickle relish, and mustard until smooth.
- Season with salt and pepper, adjusting mayo or mustard as needed for desired taste and consistency.
- Spoon or pipe the yolk mixture back into each egg white half.
- Just before serving, garnish with paprika or chives.
Notes
- Baking eggs in a muffin tin helps prevent cracking and gives consistent results.
- An ice water bath makes peeling easier by shrinking the egg away from the shell.
| Calories | 89kcal |
| Carbohydrates | 2g |
| Fiber | 0.1g |
| Fat | 6g |
| Protein | 6g |
| Cholesterol | 187g |
Variations To Help You Customize This Dish!
- Spicy Kick – Add a dash of hot sauce, sriracha, or finely diced jalapeños for a bold, spicy bite.
- Bacon Lovers’ Twist – Mix in crumbled crispy bacon or sprinkle it on top for smoky crunch.
- Avocado Deviled Eggs – Replace some (or all) of the mayo with mashed avocado for a creamy, green twist.
- Smoked Salmon Fancy – Stir in minced smoked salmon and a touch of dill for an elevated appetizer.
- Everything Bagel Style – Sprinkle everything bagel seasoning on top for a fun, savory crunch.
