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Deviled Eggs

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Learn how to make deviled eggs with this classic deviled egg recipe that is always a crowd fave. Options below for how to make yours with either mayo or Greek yogurt, plus lots of ideas for fun add-ins!

The BEST Deviled Eggs

You knew where yesterday’s post about hard-boiled eggs was headed.

I’m finally sharing my go-to recipe for classic deviled eggs with you today! ♡

For years and years, I’ve been meaning to post an easy deviled egg recipe here on the blog. And for years and years, I’ve always accidentally (whoops) spaced it off. But with Easter just around the corner, I figured that today was the perfect time to share my back pocket, tried-and-true, classic-with-a-few-modern-tweaks, always-always-always-a-crowd favorite recipe with you for the best deviled eggs!

They’re super easy to make (plus I’ve also included tips for how to prep them days ahead of time, if you would like). They can be made with traditional mayo if you prefer, or you can lighten them up by swapping in Greek yogurt if you’re not a mayo fan like me. I also love to make mine with a squeeze of fresh lemon juice instead of vinegar, which helps to brighten them up a bit. But more than anything, I just love this deviled eggs recipe because these little guys are irresistibly good. They always disappear instantly when I serve them up for Easter dinner or a springtime brunch, and people always ask what’s in them that makes them so light and flavorful.

So today, I’m happy to finally be sharing all of my best tips and secrets for how to make the best deviled eggs. Let’s get to it!

Deviled Eggs Recipe | 1-Minute Video

How To Make Deviled Eggs

Deviled Egg Ingredients:

To make this easy deviled eggs recipe, you will simply need:

  • Hard-boiled eggs: Made easily either on the stovetop or — my favorite — in the Instant Pot.
  • Greek yogurt (or mayo): Up to you! I’m not a big fan of mayo, which is traditionally used to make deviled eggs, so I like to swap in plain Greek yogurt instead.
  • Lemon juice (or vinegar): I love the fresh flavor of lemon juice in deviled eggs. But vinegar (white, white/red wine, or apple cider vinegar) is the traditional option and would also work well.
  • Dijon mustard: Feel free to add in a bit more or less, depending on how mustardy you like your eggs.
  • Garlic powder: Just a 1/2 teaspoon to round out the flavor of the filling.
  • Salt and pepper: Specifically, fine sea salt and freshly-cracked black pepper.
  • Toppings: For classic deviled eggs, I typically top mine with just a little sprinkle of smoked paprika and maybe some chopped fresh chives.

Easy Deviled Eggs Recipe

How To Make Deviled Eggs:

Alright, let’s talk about exactly how to make deviled eggs! I promise, they’re much easier than they might look. Simply…

  1. Prepare your yolk filling: Slice the hard-boiled eggs in half lengthwise, and scoop the yolks out into a small bowl. Mash them thoroughly with a fork, then stir in the Greek yogurt, lemon juice, Dijon, garlic powder, salt and pepper until completely combined. (If you would like a super-smooth filling, you can also blitz these ingredients in a food processor for a sec instead of mashing/stirring everything by hand.)
  2. Fill the egg whites: Using either a spoon or a small cookie scoop or a piping bag (up to you!), fill the egg whites with the yolk mixture.
  3. Sprinkle and serve: Top each of the devilled eggs with your desired toppings, then serve while they’re nice and fresh!

Deviled Eggs

Deviled Egg Recipe Variations:

There are about a million different ways to customize your own easy deviled eggs recipe, so great creative and have fun with them! For example, feel free to:

  • Add avocado: To make avocado deviled eggs, just sub in well-mashed avocado in place of the mayo. YUM.
  • Add some pickles: It’s often traditional in the South to make deviled eggs with relish or pickle juice.
  • Add some sauce: A dash of Worcestershire can really liven up the filling.
  • Add some heat: Such as a pinch of cayenne, Sriracha, fresh or pickled jalapeños.
  • Add some cheese: Soft crumbled cheeses (such as feta or goat cheese) work well. Or grated sharp cheddar or smoked gouda would also be delicious.
  • Add some seasonings: I’m obsessed with these “Everything” Deviled Eggs, made with everything bagel seasoning. But curry powder, blackening powder, or Italian seasonings are some of my other favorite seasonings to add.
  • Add fresh herbs: Alternately, you can also chop and add in your favorite fresh herbs.
  • Add some bacon: I’ll never argue with a lil’ sprinkle of bacon bits on top of my deviled eggs. ;)

The BEST Deviled Eggs Recipe

Deviled Eggs FAQ:

How to make deviled eggs in advance: You can prepare the egg whites and filling mixture up to 3 days in advance, and refrigerate each separately in tightly-sealed containers until ready to assemble and serve.

What to do with the leftovers? Chop these up to make a deviled egg salad and serve it on some good bread!

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The BEST Deviled Eggs

The BEST Deviled Eggs!

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 servings 1x


Learn how to make deviled eggs with this classic deviled egg recipe that is always a crowd fave.  See notes above for optional add-ins!


  • 12 hard-boiled eggs (made on the stovetop or in the Instant Pot)
  • 1/3 cup plain Greek yogurt (or mayonnaise)
  • 1 tablespoon freshly-squeezed lemon juice (or vinegar)
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon garlic powder
  • sea salt and freshly-cracked black pepper
  • toppings: smoked paprika and chopped fresh chives


  1. Slice the hard-boiled eggs in half lengthwise.  Scoop out the egg yolks and transfer them to a small mixing bowl*.
  2. Using a fork, mash the egg yolks completely until they form a fine powder.  Add in the Greek yogurt (or mayo), lemon juice, Dijon, garlic powder, and a generous pinch of salt and pepper and stir until completely combined.  Taste the mixture and season with extra salt and pepper, if needed.  Or if the mixture seems too thick, just add in some more Greek yogurt or a tiny splash of water.
  3. Either using a spoon or a small cookie scoop or a piping bag, fill the inside of the egg whites with the yolk mixture.  Sprinkle each deviled egg with a pinch of paprika and chives, and serve immediately.


*For a super-smooth egg yolk filling, you can alternately add the yolks, Greek yogurt (or mayo), lemon juice, Dijon, garlic, salt and pepper to a food processor and pulse until completely smooth.

Deviled Eggs Recipe

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34 comments on “Deviled Eggs”

  1. I had some that had a caper dropped into the egg white before filling. Made for a nice pop of unexpected flavor!

  2. Hi! Do you use fat free, low-fat or full fat yogurt? Thanks for the recipe!

  3. I like the lemon juice idea! I had to laugh though at the thought of leftover deviled eggs. Maybe it’s just here in the south, but I have never seen leftover deviled eggs in my life – except that there is always one left because everyone would feel too guilty taking the last one! ?

  4. add horseradish it makes them so good.

  5. I’m from the south, so I grew up with deviled eggs at pretty much every Sunday dinner! I love the idea of using lemon juice – gonna try next time!

  6. We loved these!!!

  7. If I use pickle relish or pickle juice do I use that instead of the vinegar or in addition to?

  8. It would be nice to hear/see/read a comparison of various deviled egg recipes.
    There are so many, but maybe just start with the basics–dijon or yellow mustard?
    Pickle relish or red onion? Garlic or red onion? I would think more than one real
    seasoning would not be useful. Thanks for listening.

  9. Excellent options too

  10. Looking forward to getting some more of your exciting menus thanks so much

  11. I love all of these great ideas! I was looking for something new to try! For years, I have made my usual yet popular Deviled Eggs’ filling very basic with either Salad Dressing or Mayo (Depending on Friend/Family preferences) with classic Yellow Mustard and chopped Dill pickles or relish. (Sweet relish if you like it sweet) Sprinkled with some Paprika and chives. My Mother preferred her Deviled Eggs’ filling spicy, with finely chopped Jalepenos or jalapeno relish. Sprinkled with Cayenne rather than the Paprika. Last year, I garnished my eggs with French’s Crispy fried onion topping for extra flavor and a nice crunch, and it was delicious! You can also substitute your Salad Dressing/Mayo for Ranch. It gives it a creamier ranch flavor. (Try if first, before making a full batch)
    Another idea, is using a bit of plain/seasoned mashed potatoes mixed with the classic Deviled egg filling. It is like having a Potato Salad-Deviled Egg.
    Adding a bit of pickle juice/lemon juice to the filling is a nice addition to classic made deviled eggs.

    Garnish options/Ideas:
    Parsley, Cilantro, Green Onions/Chives, Shredded/shaved Carrots, pickled Garlic, and/or French’s (Or off brand) varieties of toppings such as crispy Fried Onions, Fried Pickles, Fried Jalepenos, or Fried Bell Peppers.

    On a side note, I’ve heard of deep frying the deviled eggs, has anyone else heard of or tried this? – I’m thinking of giving it a try, maybe making several versions of Deviled Eggs to see what is the most popular…

    • I also chop up kalamata olives and add pickle juice instead of vinegar. I top them with a small cooked shrimp, too.

  12. Everyone loved these!!! They taste just like the deviled eggs that I grew up with.

  13. Very good recipe to follow. We like them a bit spicy so I put in finely diced jalapeño peppers with a thinly sliced one on top of about half. I also add a dash or 2 of Jerk seasoning. I’ve added bacon many times also, which everyone loves but my vegetarian Daughter.

  14. Love them and they’re so easy!

  15. Yum! Yum! Yum! Best ever! Whole family devoured them!

  16. This was great but I had a lot of extra yolk mixture and didn’t know what to do with it

  17. I used vinegar instead of lemon juice as a suggested substitute. 1 Tbsp was way too much vinegar for me. I’d halve it next time. Everyone else loved them but all I could taste was the vinegar.

  18. Two words: Awe-SOME. Thanks so much.
    “Green Mountain” Whipped Cream Cheese works also!

  19. We’re making these again this weekend and I can’t wait. Everyone always loves them!

  20. I like to add some sort of horseradish sauce like Woebers. It doesn’t make it too strong but adds a nice zing and extra flavor. You can just replace some of the mayo with it or just squeeze in several tbsps like it do.

  21. Such a fantastic recipe! I never made deviled eggs before today, and they turned out perfect. I used mashed avocado, and lessened the amount of mayo. I also added chives, bacon and chopped dill pickles.

  22. Delish!

  23. Wow, I am so excited to try this…my mothet-in-law has moved in and wants deviled eggs for Christmas …I can’t do mayo…long story…but Greek yogurt or AVOCADO!!! Now those I can do!!! Can’t wait to try!!! Thank you so much!!!

  24. First time making and they came out perfect!

  25. Very good recipe made them Christmas Day. I’ve never heard of lemon juice or garlic powder in deviled eggs but they were wonderful. We also added crumbled crispy bacon to ours. Thank you for this recipe it’s a keeper!!

  26. I like the lemon juice idea, and I press the egg yolks thru a big tea strainer before mixing with other ingredients. Makes them very fluffy! I also mix in diced green onion and crisp-cooked bacon, cutting bacon strips into 1/4” wide slices before frying.

  27. I did not care for the lemon. I am going to keep mine simple and just use Penzys Sunny Paris Seasoning in the yolk and mayo mixture with a tiny (seriously only a couple of specks) of celery salt on the finished product. That way I taste mostly egg but with some hint of purple shallots, chives, green peppercorn, French basil, French tarragon, chervil, bay leaf and dill weed.

  28. Going to give this a try with the addition of Jalapeno Pimento cheese as an ingredient. That addition works wonders when added to shrimp & grits. So why not?

  29. Outstanding…! Lemon juice is a boon!

  30. These really are the best deviled eggs! The whole family loved them. So yummy!

  31. These were delicious. I made exactly as written except forgot the garlic. Flavors were perfect, recipe simple. Will definitely make again.

  32. These were just perfect!