Name: Creamy Deviled Eggs
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 6 large eggs; 3 tablespoons mayonnaise; 1 tablespoon Greek yogurt; 1 teaspoon Dijon mustard; 1 teaspoon white vinegar; Salt and pepper, to taste; Paprika, for garnish; Chives or fresh dill, finely chopped (optional)

Classic deviled eggs made extra creamy with a touch of Greek yogurt and Dijon mustard. I love making these for picnics, parties, or as a simple protein-packed snack that always disappears quickly from the plate.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 large eggs

1 tablespoon Greek yogurt

1 teaspoon Dijon mustard

3 tablespoons mayonnaise

1 teaspoon white vinegar

Salt and pepper, to taste

Paprika, for garnish

Chives or fresh dill, finely chopped (optional)

Directions

I place the eggs in a single layer in a saucepan and cover them with cold water by about an inch.

I bring the water to a boil over medium-high heat, then remove it from the heat and cover the pan. And I let it sit for 10–12 minutes.

Then I drain the eggs and transfer them to a bowl of ice water, letting them cool for at least 5 minutes before peeling.

Once cooled, I peel the eggs carefully and slice them in half lengthwise.

I remove the yolks and place them in a mixing bowl, mashing them with a fork until smooth.

I add the mayonnaise, Greek yogurt, Dijon mustard, and vinegar, mixing until creamy.

Next I season the mixture with salt and pepper to taste.

I spoon or pipe the filling back into the egg whites.

Then I sprinkle with paprika and garnish with chives or dill if desired.

I refrigerate the eggs until I’m ready to serve.

Servings and timing

This recipe makes about 6 servings, perfect for sharing or snacking throughout the week.

Prep Time: 10 minutes

Cooking Time: 12 minutes

Total Time: 22 minutes

Each serving has approximately 85 kcal, making it a light yet satisfying bite.

Variations

I sometimes replace the Greek yogurt with sour cream for a slightly tangier taste. If I want a bit of heat, I mix in a pinch of cayenne pepper or a few drops of hot sauce. For a smoky twist, I use smoked paprika instead of regular. When I’m making them for a brunch, I might even add a bit of crumbled bacon or finely diced pickles for extra texture.

Storage/Reheating

I store the deviled eggs in an airtight container in the refrigerator for up to 2 days. To keep them fresh, I arrange them in a single layer and cover them gently with plastic wrap. I don’t reheat them, as they’re meant to be enjoyed cold or at room temperature.

FAQs

How far in advance can I make deviled eggs?

I usually make them up to a day in advance. I keep the egg whites and yolk mixture separate until serving time to maintain freshness and texture.

Can I make these without mayonnaise?

Yes, I sometimes use all Greek yogurt or even mashed avocado instead of mayonnaise for a lighter option.

How do I prevent my deviled eggs from turning rubbery?

I make sure not to overcook the eggs. Letting them sit for 10–12 minutes in hot water (not boiling) keeps the whites tender.

What’s the best way to peel hard-boiled eggs?

I find it easiest to peel them after chilling in ice water for a few minutes. Rolling them gently on the counter helps loosen the shells.

Can I freeze deviled eggs?

No, I don’t recommend freezing them. The texture of the egg whites and filling changes after thawing. It’s best to make them fresh.

Conclusion

These creamy deviled eggs are one of my favorite simple appetizers to make. They’re quick, reliable, and always a hit at any event. With the smooth filling and a hint of tang from Greek yogurt and Dijon mustard, they bring comfort and elegance to every occasion—from picnics to parties. I always find myself coming back to this recipe whenever I want something that’s both classic and satisfying.

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