Deviled Eggs

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These Deviled Eggs are incredible and so easy to make! Filled with mayonnaise, unsalted butter and Dijon mustard, these eggs are perfect for any occasion and made in less than 30 minutes!

Prep: 20

Total: 20

Recipe makes approximately 6 people

Equipment Needed

Piping bag with round or star tip (or plastic sandwich bag with one corner cut off)

Ingredients Needed

6 large hard-boiled eggs
1 teaspoon Dijon mustard
½ teaspoon white vinegar
¼ cup mayonnaise
½-1 tablespoon unsalted butter (softened)
salt (to taste)
paprika (for topping)
chopped green onion or chives (optional, to serve)

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Instructions

Use sharp knife to halve each hard-boiled egg, slicing horizontally through center of the egg. Place egg halves on cutting board or plate. Wipe off knife blade with paper towels to remove any excess egg yolk, then repeat process with remaining eggs until all hard-boiled eggs have been halved.
Gently scoop yolks out of egg whites and into mixing bowl. Be careful not to tear egg whites. Return empty egg whites to cutting board or plate.
Once all egg yolks have been transferred to bowl, stir and mash yolks to desired consistency. For smoothest filling texture, mash the yolks until no solid pieces remain.
Add the Dijon mustard, vinegar, mayonnaise, softened butter, and salt to bowl. Stir well until ingredients are fully combined, then taste mixture and adjust ingredients as needed to achieve desired flavor.
Transfer yolk mixture to pipping bag fitted with piping tip. Work yolk mixture down to piping tip, then twist top of piping bag closed.
While gently applying pressure from back of filled piping bag, pipe yolk mixture directly into cavity of egg whites, swirling filling as if frosting cupcakes. Repeat until all egg whites have been filled.
Dust each deviled egg with smoked paprika to taste, then garnish with chopped green onion or chives, if liked.

Recipe Notes

Get ahead: There are so many different options for making these deviled eggs ahead depending on when you plan to serve them. They can be fully assembled up to 3 hours before your party and kept under a loose layer of food wrap in the fridge. You can also cook and peel the eggs up to a day ahead, and make the filling to chill in the piping bag. If you choose this option, store the empty egg whites on the platter you wish to serve them on as picking them up to fill after they have sat empty overnight they'll be easy to tear.

Make them spicy: These deviled eggs only have a slight kick from the mustard and paprika, but if you want to kick things up a notch you'll still get that classic deviled egg flavor if you switch the paprika for cayenne pepper, or add a dash of Tabasco to the mixture.

Nutrition Info (Approximate)