Classic Deviled Eggs are loaded with a creamy yolk filling that is made with mayonnaise, mustard, fresh dill, and paprika. This quick, low-carb and keto appetizer recipe is made from homemade hard-boiled eggs and can easily be made Paleo, too!
Classic Deviled Eggs, Please
Whenever I see deviled eggs on a restaurant menu, I cannot help but order them!
Whether they’re classic, Paleo, or candied maple bacon deviled eggs (Yes! Those are at a restaurant here in Austin!)…
These tiny bites of creamy bliss are normally the first appetizer I want to order.
Is this a Southern thing or is everyone else obsessed with deviled eggs, too?
For years I have been intimidated by the process of making these cute little appetizers.
It always seemed like so much work to hard-boil the eggs, peel them, make the creamy filling, and then pipe them into the egg white.
Only for them to be quickly gobbled up in less time than it took to make them.
But after learning how easy it is to make Instant Pot hard-boiled eggs, making deviled eggs was not nearly as overwhelming or time-intensive as I thought!
The ingredients that you will need for this Southern deviled eggs recipe are super easy to find. In fact, you probably already have most (if not all!) of them in your kitchen:
- Eggs – Large eggs are used and the correct size for this recipe. Feel free to use organic or conventional eggs.
- Mayonnaise – A regular mayonnaise, such as Duke’s or Hellman’s, is what I use. You can also try Miracle Whip or a Paleo mayonnaise instead.
- Mustard – Dijon mustard is the best type to use, but yellow or stoneground mustard may also be substituted.
- Dill – Fresh dill, not dried, is the most classic herb used in deviled egg recipes. However, if you’d like to experiment you can always try using fresh parsley or basil instead.
- Paprika – A little kick is added by this spice.
- Salt and Pepper – Adjust these to your taste preference!
How to Make Southern Deviled Eggs
The basic process of making classic deviled eggs is relatively simple and consists of these steps:
- Hard-boiling eggs
- Removing the yolks
- Making the filling
The first step in the process for making classic deviled eggs is to hard-boil them.
There are a few easy ways you can do this:
- Instant Pot – Hands down my favorite method since you can set it and forget it. They’re also SO incredibly easy to peel once they’re cooked!
- Place eggs in a steamer basket and place in an Instant Pot.
- Set pressure cooker to manual cook or pressure cook mode.
- Cook eggs for 5-6 minutes and allow a 5 minute natural pressure release.
- Learn more about Instant Pot hard-boiled eggs.
- Stove Top – The most classic way to hard-boil eggs, but you will have to keep your eye on them.
- Place eggs in a large pot and cover with cool water by 1 inch.
- Bring pot to a rolling boil.
- Set timer for 6-7 minutes.
- Learn more about stove-top hard-boiled eggs.
- Vegetable Steamer – A bit of an untraditional method, but some friends swear by it!
- Fill pot with about 1 inch of water and place steamer basket.
- Bring pot of water to a boil. Turn off heat and add eggs.
- Turn heat back onto medium and cook eggs for 10-12 minutes.
- Learn more about steaming hard-boiled eggs.
Now that your eggs are fully cooked, it’s time to peel them.
The best and easiest way to do this is to add them to an ice water bath and let sit for at least 5 minutes, or until they have cooled to room temperature.
- Tap the rounded bottom of the egg on a hard surface.
- Roll the egg, placing medium pressure as you do.
- Once the entire shell has cracked, peel and remove the egg shell.
Removing the Yolk
Once you have peeled a dozen eggs, you will need to remove the yolks to make that creamy dill filling.
- Using a sharp knife, cut each hard-boiled egg in half lengthwise.
- Make sure you do this step once the eggs are completely cooled!
- A dull knife will not cut your eggs cleanly and you will end up with ragged edges.
- Place a small spoon between the yellow yolk and the white part of the egg. Scoop out the yolk and add it to a large bowl. (It should pop out with ease.)
- Alternatively, you can squeeze the white slightly and the yolk will pop out.
Creamy Yolk Filling
Now it’s time to start making that creamy dill filling!
- Using a pastry cutter, mash the yolks until they form a coarse crumb.
- (You can also use a large fork if that is what you have on hand.)
- Add mayonnaise, mustard, chopped dill, paprika, salt, and pepper.
- Mix together until smooth.
Piping and Garnish
And lastly, the most fun part – piping the filling into the egg whites!
However, you can also use a ziplock bag with about 1/4-1/2 inch of the corner cut off to use as a piping bag.
Place the piping tip into the center of the egg white cavity, and pipe yolk filling in a circular motion as you pull up.
Top each deviled egg with a sprinkle of paprika and a sprig of fresh dill.
Are deviled eggs Paleo?
The simple answer is… they CAN be, as long as you have Paleo mayonnaise.
Is Mayo Paleo?
Some, but not all, mayonnaise can be Paleo-friendly. The main culprit found in most mayo brands is soybean oil. Since soy is not allowed on the Paleo diet, these mayonnaises aren’t either.
However, recently there have been a number of Paleo mayonnaise brands that have come out with some incredible products. Here are a few of my favorites to use when making these classic deviled eggs:
Serving, Storing, Prepping
When serving deviled eggs, it is best to keep them chilled by placing on an ice block or putting back into the refrigerator between servings.
If keeping at room temperature, make sure all eggs are consumed within 2 hours of removing from the refrigerator.
Deviled eggs will keep well in the refrigerator for up to 2-3 days. Since eggs are a somewhat hazardous food, do not eat them after 72 hours of making.
You can prepare deviled eggs up to 36-48 hours in advance.
Store the egg whites and yolk filling separate. Pipe filling into the eggs whites, and garnish on the day of serving.
Classic Deviled Eggs Recipe
Classic Deviled Eggs are loaded with a creamy yolk filling that is made with mayonnaise, mustard, fresh dill, and paprika. This healthy, quick, low-carb and keto appetizer recipe is made from homemade hard-boiled eggs and can easily be made Paleo, too!
- 12 hard-boiled eggs
- 2 tsp. Dijon mustard
- 6 Tbsp. mayonnaise can also use Paleo mayonnaise
- ½ tsp. dill fresh
- ¼ tsp. salt
- ⅛ tsp. pepper
- ⅛ tsp. paprika
Peel hard-boiled eggs and cut each one in half.
Scoop out the yolk and place in a medium-sized bowl.
Place whites on a serving tray.
Mash yolks with a fork until a fine crumble forms.
Add mayo, dill, salt, pepper, and paprika. Mix until smooth.
Pipe one tablespoon of yolk mixture into each egg white.
Garnish deviled eggs with additional paprika and fresh dill. Serve immediately or refrigerate until ready to serve.
- If Paleo, use an avocado-based mayonnaise.