Classic Deviled Eggs are actually super easy to make from scratch – if you know the basic steps and a few simple tricks! A creamy egg yolk filling is made from mayonnaise, mustard, paprika, and fresh dill and then piped into hard-boiled egg whites. Your low-carb, keto, and Paleo guests are going to keep going back for seconds of this irresistible appetizer recipe that’s perfect for Easter brunch or holiday parties!
Classic Deviled Eggs Recipe
Whenever I see deviled eggs on a restaurant menu, I cannot help but order them!
Whether they’re the old-fashioned kind and made with mayo, mustard and dill…
A Paleo variation that’s made with no soy products…
Or candied maple bacon deviled eggs (Yes! Those are at a restaurant here in Austin – and OMG are they delicious!)
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 tiny bites of creamy bliss.
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 whites.
Only then for them to be quickly gobbled up in less time than it took to make them.
But after learning how easy it is to cook 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 are the best 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 recommended, but yellow or stoneground mustard may also be substituted.
- Dill – Fresh dill, not dried, is the most classic herb used in most 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
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
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 10-12 minutes.
- Learn more about how to make hard-boiled eggs on the stovetop.
- 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.
Tips for Peeling
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. The longer you leave them in the ice bath the easier they will be to peel.
Once they have cooled sufficiently, it’s time to peel them:
- Tap the rounded bottom of the egg on a hard surface.
- Roll the egg, applying medium pressure as you do.
- Peel and remove the egg shell under cool running water.
Removing the Yolk
Once you have peeled a dozen eggs, you will need to remove the yolks to make that creamy mayonnaise and dill filling.
- Cut each hard-boiled egg in half lengthwise using a sharp knife. (Step 1 above.)
- 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. (Step 2 above.)
- Alternatively, you can squeeze the white slightly and the yolk will pop out. (Step 3 above.)
Creamy Yolk Filling
Now it’s time to start making that creamy dill filling!
- Mash the yolks using a pastry cutter 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 and there are few large lumps remaining.
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 ¼-½ 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.
How long should an egg boil?
Hard-boiled eggs that have been boiled for 10-12 minutes are the best to use when making deviled eggs.
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:
Make Ahead and Storage Tips
Serve: 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.
Prep Ahead: You can prepare deviled eggs up to 2 days in advance. The egg whites and yolk filling must be stored in separate containers. Wrap each of the egg whites with a small piece of plastic wrap to keep them soft. Store the filling in a plastic bag with as much of the air squeezed out of it as possible to maintain its freshness. Pipe the filling into the eggs whites, and garnish on the day of serving.
Store: 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.
Pro Tips & Tricks
- Making hard-boiled eggs in the Instant Pot is the most predictable method. The stovetop method is also relatively easy to do, too.
- Use a combo technique of an ice water bath and lightly tapping the hard-boiled eggs to make them really easy to peel.
- A pastry cutter is the key to a super creamy filling.
- If you’d like Paleo hard-boiled eggs just make sure you get a mayonnaise that does not contain soybean oil.
- A pastry bag with a large 1M piping tip will give you the most impressive looking filling.
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.