Best deviled eggs recipe that is easy and healthy with a creamy gourmet whipped filling. Double the recipe, these deviled eggs go fast!
Try my Shrimp Deviled Eggs or Cloud Eggs recipes next. Setting out a holiday appetizer tray? Deviled eggs sit perfectly next to a simple charcuterie board.
Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 1 minute boil plus 15 minutes covered off the heat
- ⏳ Total Time: about 30 minutes with eggs boiled ahead
- 🍽️ Serving: 24 deviled egg halves
- ⚡ Calories: 64kcal per deviled egg half, per the recipe card
- 🥣 Ingredients: large organic eggs, olive oil mayonnaise or 2% plain Greek yogurt, yellow mustard, apple cider vinegar, baking powder, garlic powder, turmeric, black pepper and salt, with paprika and fresh chives
- 🌶️ Flavor Profile: Creamy, fluffy and tangy with classic mustard zing
- ✋ Difficulty: Boil, whip, pipe
Quick Answer
Add 12 large eggs to boiling salted water, cover and cook 1 minute, then turn off the heat and let them sit covered for 15 minutes. Chill the eggs in the refrigerator, peel them and slice each in half. Scoop the yolks into a bowl and whip them with an electric hand mixer for about 1 minute with ½ cup olive oil mayonnaise (or 2% plain Greek yogurt), 1 tablespoon yellow mustard, 2 teaspoons apple cider vinegar, ½ teaspoon baking powder, ⅛ teaspoon each garlic powder, turmeric and black pepper, and salt to taste. Spoon or pipe the filling into the whites and garnish with paprika and chives. It makes 24 halves.
Jump to:
Deviled eggs, also known as stuffed eggs and angel eggs, are hard boiled eggs that are shelled then cut in half and filled with the hard boiled egg yolk mixed with a delicious creamy mayonnaise filling and dressing ingredients. Deviled eggs are most commonly served at Easter brunch as a side dish or appetizer and also for spring and summer picnics or BBQ's.
Why This Deviled Egg Filling Is So Fluffy
Click to see why it works
- Whip it. Creaming the yolks with an electric hand mixer for about 1 minute gives a gourmet whipped texture instead of a dense mash.
- A dash of baking powder. It activates with the vinegar to provide an ultra soft and cloud-like texture that melts in your mouth.
- The gentle boil. One minute of boiling and 15 minutes covered off the heat steams the yolks through without overcooking.
- Cold eggs peel clean. Warm egg whites tend to tear easier, so chill the eggs before handling them.
- Turmeric and mustard give the filling its gorgeous bright color.
Why You'll Love These Deviled Eggs
- Fool-proof and easy. It's so easy to make, like ridiculously easy, and an easy recipe for deviled eggs to take to a potluck.
- Simple healthy ingredients that bring fresh goodness to the table and can be whipped together at a moment's notice.
- Gourmet texture. The whipped filling melts in your mouth.
- Make ahead. Boil the eggs and make the filling up to 2 days in advance.
- Want to get fancy? Add crispy cooked bacon bits on top.
What You'll Need
- Organic eggs - when they are organic the eggs lend more nutrients. To tell if an egg is high in nutrients the color of the egg yolk should be bright orange.
- Olive oil mayonnaise or Greek yogurt - this type of mayonnaise typically contains no hydrogenated corn syrup solids or extra additives and oils that are unhealthy. For added protein and a healthier version you can use 2% plain Greek yogurt.
- Apple cider vinegar - this type of vinegar is gluten-free and contains fermented probiotics that are good for gut health.
- Yellow mustard - provides gorgeous color and a punch of mustard zing.
- Turmeric, garlic powder, salt, and pepper - provide additional flavor and color.
- Baking powder - use this Paleo Baking Powder for grain-free deviled eggs or omit it. It activates with the vinegar to provide an ultra soft and cloud-like whipped texture.
- Paprika and fresh chives - for garnish.
See recipe card for quantities.
Recommended Tools for This Recipe
- Knife. I love this paring knife for cutting fruits and vegetables.
- Cutting Board. A good cutting board is always an essential kitchen item.
- Mixing Bowl. I love this set with lids. Perfect for mixing and storing recipes.
- An electric hand mixer for whipping the filling, and a spoon or piping bag for filling the whites.
How to Make the Best Deviled Eggs
1Boil the eggs. Start by making the perfect hard boiled eggs. Boil the water and add the eggs to salted water, then cover and allow the eggs to cook for 1 minute.
2Steam and chill. After the eggs have boiled for 1 minute covered, turn off the heat and let them set in the water for 15 minutes covered (steaming to finish cooking the yolk). Then carefully remove the eggs and let them cool in the refrigerator before peeling.
3Peel and halve. Peel the eggs and then slice each in half horizontally. Remove the yolks and place them in a large bowl, and set the whites on a plate.
4Whip the filling. With an electric hand mixer, cream together the cooked egg yolks with the mayonnaise, apple cider vinegar, mustard, baking powder, garlic powder, turmeric, pepper and salt to taste for about 1 minute until fluffy.
5Fill and garnish. Using a spoon or piping bag, fill each halved egg white with the filling. Garnish the filled deviled eggs with paprika and chives.
As always, be sure to check out the full recipe details in the recipe card below.
Expert Tips
- Boil the eggs the day before. To speed the recipe to 30 minutes, hard boil the eggs the day before so they are chilled and ready to use.
- Store the parts separately. Once chilled, peel and cut the eggs in half and store the yolks and whites separately in plastic with the air removed, up to 48 hours in advance.
- Chill before peeling. Cooling the eggs first is an important step. Warm egg whites tend to tear easier.
- No yellow mustard? Use Dijon mustard, or hummus mixed with 1 teaspoon of lemon juice.
- Fill them just before serving so the whites stay fresh and the filling stays fluffy.
Related Recipes
More egg recipes: Shrimp Deviled Eggs, Turkey Sausage Cloud Eggs, Breakfast Quiche and Spinach and Egg Baked Phyllo Cups.
Building a bigger party spread? These homemade sushi rolls (no bamboo mat needed) sit perfectly on the tray next to deviled eggs, along with cucumber feta mint bites and tuna melt crostini.
More to make: Gourmet Grilled Cheese With Ham, Gouda, Spinach and Peaches, Spinach Salad Recipe with Honey Mustard Dressing and Edible Chocolate Chip Cookie Dough.
Deviled Eggs FAQs
You can make the hard boiled eggs and the deviled egg filling 2 days in advance, but keep them separate. Store them wrapped tight in plastic so there is less air around the eggs, and fill them just before serving.
You can use Dijon mustard in place of yellow mustard, or hummus mixed with 1 teaspoon of lemon juice.
Yes. You can make the hard boiled eggs up to 2 days in advance. Boil them, let them cool, peel and halve them, and store the yolks and whites separately in the fridge.
Cold. Cooling the eggs first is important because warm egg whites tear easier, so make sure the eggs are chilled before handling them.
A dash of baking powder activates with the vinegar to give the filling an ultra soft, cloud-like whipped texture. Use paleo baking powder or leave it out for grain-free deviled eggs.
Yes. Use 2% plain Greek yogurt in place of the olive oil mayonnaise for added protein.
More Party Appetizers
Round out the spread with Shrimp Deviled Eggs, a Holiday Charcuterie Board, Vegetarian Potsticker Appetizers and Pumpkin Hummus. I hope you enjoy the best deviled eggs recipe! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to leave a comment below!
Deviled Eggs Recipe
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Equipment
- mixing bowl
Ingredients
- 12 large organic eggs
- ½ cup olive oil mayonnaise or 2% plain Greek yogurt
- 1 tablespoon yellow mustard
- 2 teaspoons apple cider vinegar
- ½ teaspoon baking powder (use paleo baking powder or omit for grain-free deviled eggs)
- ⅛ teaspoon garlic powder
- ⅛ teaspoon turmeric
- ⅛ teaspoon black pepper
- salt to taste
- paprika garnish
- fresh chives garnish
Instructions
Hard boil the eggs
- Boil the water and add eggs in salted water then cover and allow the eggs to cook for 1 minute. After the eggs have boiled for 1 minute covered, turn off the heat and let them set in the water for 15 minutes covered (steaming to finish cooking the yolk). Then carefully remove the eggs and let them cool in the refrigerator before peeling.
Make the deviled eggs
- Peel the eggs and slice each in half horizontally. Then remove the yolk and place it in a bowl and set the whites on a plate. With an electric hand mixer, cream together the cooked egg yolk with mayonnaise, apple cider vinegar, mustard, baking powder, garlic powder, turmeric, pepper, and salt to taste- for about 1 minute until fluffy.
- Using a spoon or piping bag, fill each halved hard boiled yolk with the egg filling. Garnish the filled deviled eggs with paprika and chives.
Notes
- To speed the recipe to 30 minutes, hard boil the eggs the day before so they are chilled and ready to use. Once chilled peel and cut the eggs in half and store the yolk and whites separate in plastic with air removed until ready to use. You can do this up to 48 hours in advance.
- You can use Dijon mustard in place of yellow mustard or hummus mixed with 1 teaspoon of lemon juice.
- Cooling the eggs first is an important step to the success of making deviled eggs. Warm egg whites tend to tear easier, so make sure the eggs are chilled before handling them.
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