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!
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 Egg Ingredients:
To make this easy deviled eggs recipe, you will simply need:
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.
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…
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.)
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.
Sprinkle and serve: Top each of the devilled eggs with your desired toppings, then serve while they’re nice and fresh!
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. ;)
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!
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
Slice the hard-boiled eggs in half lengthwise. Scoop out the egg yolks and transfer them to a small mixing bowl*.
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.
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.