These easy deviled eggs are quick to make with simple ingredients and flavors you’ll love. Make a batch of these delicious deviled eggs today!
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Deviled Eggs Made Easy
Deviled eggs are a classic appetizer that is easy to share and so delicious. We love that they are protein-packed and low-carb, yet they’re packed with tangy, delicious flavor.
We eat deviled eggs year-round in Minnesota. They’re a crowd-pleasing appetizer that’s perfect for the holidays, game day, or any get-together. Heck, they even make for an easy grab-and-go snack if you want to up the anty with your normal hard boiled eggs.
These easy deviled eggs are seriously EASY to make. With a simple filling and foolproof hard-boiling method, you really can’t go wrong with this perfect appetizer. Enjoy!
Deviled eggs are a popular appetizer recipe made with hard boiled eggs and a delicious tangy filling made with mustard, mayonnaise, and vinegar (we use pickle juice!).
Deviled eggs are a low-carb, high-protein appetizer, making them a better-for-you option.
What You Need for Deviled Eggs
Or, if you’re hoping to use the extra hard-boiled eggs for another recipe (we make some recommendations below!). Make as many as your heart desires, but make sure you have a pot big enough.
- organic
- free-range
- white, brown, speckled
- Dijon mustard
- Plain Greek yogurt
- Mayo (or olive oil!)
- Pickle juice
- Minced fresh dill
- Spices
How to Make Deviled Eggs — Step by Step
Now that you’ve got everything you need to make this deviled eggs recipe, it’s time to get cooking!
The first step is to bring a medium pot of water to a boil. Make sure your pot is big enough to boil the number of eggs you want to cook and that there is enough water in your pot to fully submerge them.
Bring water to a boil over high heat.
Once the water is boiling, carefully add large eggs to the boiling water and continue boiling for 9 minutes.
Once your eggs have cooked for 9 minutes, it’s time to take them off the heat and transfer them *immediately* into a bowl of ice water for 15 minutes.
The short answer is no. The long answer is that we highly recommend it for a few reasons. See below!
While your eggs are chilling, it’s time to make the egg yolk mixture! Add the following to a mixing bowl, and mix it all together:
- Greek yogurt
- Mayo
- Pickle juice
- Fresh dill
- Salt & pepper
It’s time to peel your hard boiled eggs now that they’re completely chilled.
Since you’ve followed this recipe to a tee (we’re assuming you did ? ), your eggs should be rather easy to peel. We like to take the simple route of cracking the egg on the countertop to loosen the shell and then use our fingers to peel it off. However, we know there are many ways to peel an egg. What’s your go-to?
Once your eggs are peeled, carefully slice them in half.
Use a spoon to scoop out the yolks from the white halves and add the yolks into the bowl. Mix the filling together until smooth.
Next, carefully spoon the yolk mixture into a Ziploc bag and squeeze the mixture to the bottom of one corner of the bag.
Snip the corner of the bag and remove all the air from the bag by twisting the top of the bag so that the yolk mixture will squeeze easily out of the cut corner.
Place the hard boiled egg white halves on a plate and carefully fill the center wells with the yolk mixture by squeezing it out the corner of the Ziploc.
Sprinkle the deviled eggs with salt, pepper, paprika, and fresh dill. ENJOY!
- Make it Spicy: Add a few tablespoons diced jalapeños to the filling to give it some spice.
- Add bacon: everyone loves bacon. Top your easy deviled eggs recipe with bacon bits.
- Give it crunch: since you already have pickles on hand from teh pickle juice. Add a few tablespoons of finely diced pickles to the filling for a fun crunch.
It takes around 10 minutes to hard boil an egg.
Why is vinegar added to deviled eggs?Vinegar is added to deviled eggs to help balance out all of the flavors in the filling.
How far ahead can I prepare deviled eggs?Feel free to prepare your eggs 24 hours ahead of time. Make sure to store them in the fridge.
What can I substitute for vinegar in deviled eggs?If you don’t have vinegar, feel free to substitute pickle juice!
Store these deviled eggs in an air-tight container in the fridge for up to 2 days. They are best when enjoyed fresh, of course, but if you’re hoping to prep the day before for a gathering, we recommend waiting to add the garnishes (salt, pepper, paprika and fresh dill) until right before serving.
What Else to do with Hard Boiled Eggs
We know you’ll love these easy deviled eggs, but we thought we’d share a few other ideas on how to use your hard boiled eggs, especially if you made a large batch!
More of our Favorite…
Recipes with Hard Boiled Eggs
- Healthy Egg Salad
- Tuna Egg Salad
- Perfectly Hard Boiled Eggs
- Hard Boiled Eggs in the Oven
- ALL Recipes with Eggs
- 6 large eggs
- 2 teaspoons dijon mustard
- ⅓ cup 2% Plain Greek yogurt
- 1 teaspoon mayo*
- 3 teaspoons pickle juice
- 1 teaspoon fresh dill, minced
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- Pinch of paprika
- Bring a large pot of water to a boil and then carefully add eggs to the pot.
- Let the eggs boil for 9 minutes and then place them into an ice bath for 15 minutes.
- Meanwhile, add the Greek yogurt, mayo, pickle juice, fresh dill, salt, and pepper to a mixing bowl and mix ingredients together. Set aside.
- Remove the eggs from the ice bath and peel each egg.
- Cut the eggs in half and carefully remove the yolks from the middle of the eggs and place the yolks in the mixing bowl.
- Stir the yolks into the Greek yogurt mixture until the mixture is smooth and free of any yolk chunks.
- Then, carefully spoon the yolk mixture into a ziploc bag and carefully move the yolk mixture to the bottom of one corner of the bag.
- Snip the corner of the bag and remove all the air from the bag by twisting the top of the bag so that the yolk mixture will squeeze easily out the cut corner.
- Place the hard boiled egg white on a plate and carefully fill each egg half with the yolk mixture.
- Sprinkle the deviled eggs with salt, pepper, paprika, and fresh dill.
- *If you don’t like mayo you can substitute olive oil.
Keywords: easy deviled eggs
Photography: photos taken in this post are by Erin from The Wooden Skillet.
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