Easy Deviled Eggs

These Easy Deviled Eggs are simply classic and taste fantastic! They use both Greek yogurt and mayonnaise to create the perfect flavor.

Looking for a mimosa egg recipe? Let’s be the first to offer these! These Easy Deviled Eggs are totally classic and taste amazing. They have a twist: Greek yoghurt in the mayonnaise filling. Along with yellow mustard and Dijon mustard, it gives these eggs the perfect flavor without being too rich! Garnish with dried dill or smoked paprika or a mixture of both to make it festive. Alex and my family love them and they are great for entertainment. (When does your family make them?)

How to make easy devil eggs: a tutorial

Deviled Eggs are easy to make, but we have some tips to avoid mistakes! Let me assure you that Alex and I are pros at cracking a recipe! Here is our main recipe on how to boil eggs and then make devil eggs.

Expect! Opt for the Instant Pot hard boiled eggs if you have one.

Step 1: Bring to a boil, remove from heat and let stand 15 minutes.

The first step in making deviled eggs: hard boil them! Some tips for preparing hard-boiled eggs: Older eggs are easier to peel. So if you can figure it out, it’s okay to use eggs that have been in the fridge for a while.

To boil your eggs, place them in the bottom of a saucepan and cover with 1 inch of water. Boil the water. Once boiling, remove the pot from the heat, cover and let the eggs sit for 15 minutes.

Other option? Prepare steamed hard boiled eggs. These are the easiest to peel and our new best method!

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

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

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

Here’s a trick to peeling hard boiled eggs! Gently tap the large end of the egg so the shell collapses (there is an air pocket that makes peeling easier). Then start peeling off the shell. Continue peeling the peel until all the pieces are removed. Then cut each egg in half and scrape out the yolk with a spoon. (More on how to peel eggs.)

Step 4: Mix the egg yolks with the yoghurt, mayonnaise and mustard.

Finally, here’s how to make the Easy Deviled Eggs filling! Mix egg yolks with Greek yogurt, mayonnaise, Dijon mustard, yellow mustard and salt. (See recipe below for full amounts!) There are two methods of mixing: You can mash the egg yolks in a bowl with a fork, then stir in the remaining ingredients. However, this can sometimes make the consistency lumpy.

If you plan on piping your filling with a piping bag, mixing the filling in a food processor or electric mixer will help. This makes it super creamy with no lumps. If there are lumps in the piping bag, the filling will be very difficult to squeeze out. (Here’s the piping bag we’re using.)

Step 5: Fill eggs, garnish and serve!

Use a piping bag to pipe the filling into the stuffed eggs, or just use a spoon! The piping bag is useful when you want it to be absolutely uniform like in the photo. But of course that’s not necessary: ​​you can just reset it with a spoon! Garnish with dried dill and smoked paprika or a mix of both for a festive atmosphere. You can also use regular paprika: we love the smoky flair that smoked paprika adds. It’s good if you can find it!

Serve devil eggs

These easy devil eggs are utterly classy and perfect for entertaining! We love using them at Easter and Thanksgiving. Our son Larson loves them so we make them for everyday wear too! He loves finding them in his lunch box. Is your family making deviled eggs for the holidays? Let us know in the comments below!

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This easy deviled egg recipe is…

Vegetarian and gluten free.