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Easy Deviled Eggs

These easy deviled eggs are seriously easy to make with simple ingredients and flavor you’ll love. Make a batch of these delicious deviled eggs today!

Deviled Eggs Made Easy

These easy deviled eggs are seriously EASY to make. With a simple filling and fool proof hard boiling method, you really can’t go wrong with this perfect appetizer.

Serving a larger group? This is a great recipe to double or triple.

Serving 1 or 2? We make some great recommendations for using the rest of your batch of hard boiled eggs below! A true 2 for 1 recipe 😀

What are deviled eggs?

Deviled eggs are a popular appetizer recipe made with hard boiled eggs and a delicious filling made with mustard, mayonnaise, and vinegar (we use pickle juice!).

Are deviled eggs healthy?

Deviled eggs are a low-carb, high protein appetizer, making them a better-for-you option.

deviled egg filling ingredients, ready to be mixed

What You Need for Deviled Eggs

Or, if you’re hoping to use the extra hard boiled eggs for another recipe (we make some recos below!). Make as many as your heart desires, but make sure you have a pot big enough.

  • organic
  • free-range
  • white, brown, speckled
easy deviled egg filling ingredients in a bowl, ready to be mixed

How to Make Deviled Eggs — Step by Step

Now that you’ve got everything you need to make these easy deviled eggs, 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.

An ice bath does a few things for your eggs:

easy deviled eggs filling mixed together with a spoon in a bowl

While your eggs are chilling, it’s time to make the filling! 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 and scoop out the yolks into your egg filling bowl.

Once your yolks are in your egg filling bowl, mix everything together.

Then, it’s time to carefully spoon the yolk mixture into a ziploc bag and squeeze 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 whites on a plate and carefully fill each egg half 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!

easy deviled eggs on a plate, ready to be served

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!

easy deviled eggs in a serving dish

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  • 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
  1. Bring a large pot of water to a boil and then carefully add eggs to the pot. 
  2. Let the eggs boil for 9 minutes and then place them into an ice bath for 15 minutes. 
  3. Meanwhile, add the Greek yogurt, mayo, pickle juice, fresh dill, salt, and pepper to a mixing bowl and mix ingredients together. Set aside. 
  4. Remove the eggs from the ice bath and peel each egg. 
  5. Cut the eggs in half and carefully remove the yolks from the middle of the eggs and place the yolks in the mixing bowl. 
  6. Stir the yolks into the Greek yogurt mixture until the mixture is smooth and free of any yolk chunks. 
  7. 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.
  8. 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. 
  9. Place the hard boiled egg white on a plate and carefully fill each egg half with the yolk mixture. 
  10. Sprinkle the deviled eggs with salt, pepper, paprika, and fresh dill.
  • *If you don’t like mayo you can substitute olive oil.

Serving Size: 1/6
Calories: 86
Sugar: 0
Sodium: 177
Fat: 6
Carbohydrates: 0
Fiber: 0
Protein: 7
Cholesterol: 186

Author: Category: AppetizersMethod: Stove TopCuisine: American

Keywords: easy deviled eggs

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