- 6 hardboiled eggs (carefully peeled and sliced in half)
- 4 tablespoons mayonnaise (OR sour cream OR Greek yogurt)
- 1 teaspoon vegetable oil (OR melted butter)
- 1 teaspoon vinegar (optional but I love it)
- 1/2 teaspoon mustard (or more to taste)
- 1/4 teaspoon Worcestershire sauce
- 1/8 teaspoon salt
- ground black pepper (to taste)
- ground paprika and chives (to garnish)
- Prep eggs:Carefully remove the egg yolks from the egg whites (make sure the whites don't bread!). Set the egg whites aside, place the egg yolks in a bowl.
- Make filling:Mash egg yolks with a fork, then add remaining ingredients (except for garnish) and mix well. Add a little extra mayonnaise if needed to achieve a creamy consistency.
- Pipe into egg whites:Fill egg yolk mix into pastry bag fitted with a star tip. Pipe evenly into egg white halves.
- Finish:Garnish each deviled egg with ground paprika and chives to serve.
- I like to boil the eggs around 10-12 minutes, to make sure the yolks are firm. I also often use leftover dyed Easter eggs to make deviled eggs for a quick supper with a salad on the side!
- The eggs turn out the richest with mayo, but they are also very good and slightly fresh/tangy with sour cream. Greek yogurt makes them the lightest!
- If you don’t have a pastry bag or don’t feel like piping, you can just spoon the filling into the eggs. They won’t look so neat, but are just as delicious!
Storage TipsThe eggs must stay refrigerated. Make sure to cover the plate well, and keep them for no longer than a day.
Deviled eggs are definitely one of my favorite holiday appetizers – so quick and easy to make and everybody loves them.
It’s also one of the only ways I tolerate mayonnaise, but don’t worry: They turn out just as good with sour cream or Greek yogurt!
Happy Easter! 🐰🌷🐣