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Deviled eggs are such a healthy, delicious appetizer. They’re easy to make, and everyone loves their savory flavor.
Deviled eggs are a great addition to an appetizer spread. High in protein and flavor, deviled eggs are satisfying and filling.
If you’re dyeing eggs for Easter, this is the perfect thing to make when you’re ready to eat them. I recommend using natural, homemade dyes so you don’t have to worry about chemicals seeping into your eggs.
But don’t save deviled eggs just for Easter. This recipe is a wonderful appetizer any time of year. It’s also a delicious addition to a picnic basket or lunch box.
You can make hard boiled eggs quickly and easily in the Instant Pot, or cook them on the stove as described in the recipe. For a shortcut, you can buy hard boiled eggs with the peels already removed, but they’ll cost more.
Deviled eggs are not an exact science, so I suggest tasting the filling as you go and adjusting the flavors to your taste. I use a combination of Greek yogurt and mayonnaise in this recipe. Feel free to use all mayo or all yogurt if you prefer.
You can easily adapt this recipe to make the eggs spicy with cayenne pepper or salsa. Add a little crunch with finely diced bacon or vegetables.
I like to garnish these eggs with chopped chives, but other fresh herbs are wonderful too. You can make them look fancy with a frosting tool, or take the easy route and fill them using a spoon.
- 6 large eggs
- 1 tbs Greek yogurt
- 1 tbs mayonnaise
- 1/2 tsp mustard
- 2 tsp chives
- 1 to 2 tsp water if needed
- sprinkle of salt to taste
- In a medium pot, boil enough water to cover the eggs by at least one inch. When the water comes to a boil, reduce the heat so you have a low simmer (just barely bubbling). If the water is bubbling too much, you’ll risk cracking the eggs when you place them in the pot.
- Carefully lower the eggs one at a time into the simmering water with a slotted spoon. Simmer gently for 18 minutes (or 16 minutes if the eggs are starting at room temperature).
- After cooking, remove the eggs from the water and submerge them in a bowl of cold water. Once they’re ready to handle, you can peel them. Tap each egg on the counter, then roll it while pressing gently. This should allow you to remove the peel easily. Rinse the eggs to avoid leaving any little bits of shell on them.
- Cut each egg in half and remove the yolks to a bowl. Add the yogurt, mayonnaise, mustard, and 1 teaspoon of chives to the yolks. Stir to combine evenly. If the mixture is too thick, add a teaspoon or two of water until it’s creamy.
- Taste the yolk mixture, and add a bit of salt if you think it needs it.
- Pipe the yolk mixture into the egg white halves, or scoop the mixture into the eggs with a spoon.
- Garnish with the remaining chives. Refrigerate until ready to serve.
How Much Do Deviled Eggs Cost?
This recipe costs a total of $1.79 to make, or $.30 per serving (2 egg halves). Deviled eggs are a delicious appetizer or side dish full of protein and flavor.
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Note: This post was originally published in 2014, and it was updated in 2020.
These look and sound great. I love deviled eggs, but haven’t made any for a long time! Maybe I will give it a go after Easter this year. 🙂
Thanks, LeAnn! I hope you like them.
Look delish and the frosting tool is a must for pretty deviled eggs for pictures.:) Haven’t made these in ages.:) We always used spoon in Ukraine, we had no fancy tools. Pinning.
Thanks, Olena! They look prettier with the frosting tool, but they taste the same either way. 🙂