How to Make the Best Deviled Eggs
Learn how to make perfect deviled eggs that look amazing and are delicious too. This post is sponsored by Stonyfield, Le Creuset and KitchenIQ.
I had never made deviled eggs before this summer. I was having a book club meeting at my place and I was at the grocery store trying to decide what to make. I spotted the already cooked and peeled hard boiled eggs in the deli cooler and suddenly knew that I had to make deviled eggs.
Definitely buying the eggs already cooked helps a ton. It’s not so much the cooking of the eggs that is time-consuming. It’s all the peeling. Especially in those cases that happen sometimes where the peels just aren’t coming off right. It takes a long time and your eggs look all pebbled and weird when you’re done. So, especially if making a big batch, get the already cooked eggs. Huge time and stress saver. And see how nice they look:
Since that book club night I’ve made deviled eggs again several times, perfecting my recipe. One thing that I tried and loved was to swap out the mayo for Greek yogurt. The filling ends up much lighter and less rich, while still being delicious. I used the Stonyfield Whole Milk Organic Greek Yogurt. By using the whole milk version, there’s still richness there, just not the overkill that you get with mayo.
The other ingredients I included are a bit of lemon juice, some mustard powder, salt and then a sprinkling of smoked paprika for garnish and bit of flavor. I’ve used regular paprika and tried a hot paprika once too. I really prefer the smoked. It gives a nice warm smoky flavor that is a final last touch to the delicious eggs. And why mustard powder instead of prepared mustard? I like a little bit of heat, which you don’t get from regular mustard. Also, because the Greek yogurt has some tang to it, as does the lemon juice, I didn’t want to add another tangy component. The powder was the perfect solution. Really, this recipe is so so good.
So those are the ingredients. What do you do with them?
How to Make the Best Deviled Eggs
Cut the eggs in half.
Pop out the yolks and put them into a bowl.
Add your other ingredients to the yolks (except for the paprika). Mash it up really really well, until totally smooth, using a fork.
Transfer the yolk mixture to a piping bag or a large ziptop bag. If using the ziptop bag, cut one corner of the bag off. Start with a small hole. You can always make it bigger if needed but you can’t make it smaller. Get your eggs onto a serving platter. The one I use is from Le Creuset and is is made for serving deviled eggs. See it down there? It’s pretty amazing, right?
Note that even if your yolk mixture is really smooth, there are still sometimes lumps. If your spout gets clogged with a lump, just use your fingers to smoosh it and squeeze it out.
Use your fingers to sprinkle the eggs with smoked paprika.
Serve immediately or cover and refrigerate for up to 1 day.
There you have it. Perfect deviled eggs. The printable instructions with ingredient amounts are below.
Best Deviled Eggs Recipe
- 12 peeled hard boiled eggs
- 1/2 cup Stonyfield Whole Milk Greek Yogurt
- 1 tsp. lemon juice
- 1 tsp. mustard powder
- 1/2 tsp. salt
- 1/8 tsp. smoked paprika
- Cut the eggs in half. Pop out the yolks and put them in a bowl. Arrange the halved egg whites on a serving platter.
- To the yolks add the yogurt, lemon juice, mustard powder and salt. Use a fork to mash it really well until very smooth. Transfer mixture to a piping bag or a large ziptop bag. Cut one corner off of the bag, if using. Make the hole small to start. You can always make it bigger if needed but you can't make it smaller.
- Pipe the yolk mixture into the hollows of the egg whites. If a lump blocks the whole of your piping bag/plastic bag, use your fingers to smoosh it and squeeze it out.
- Get a pinch of smoked paprika between your fingers and sprinkled it over the eggs. Repeat until all the eggs have a little dusting.
- Serve immediately or cover and refrigerate for up to one day.