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.
What are deviled eggs
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 eggs 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 you'll love it
- Fool-proof and easy - It's so easy to make, like ridiculously easy. Whether serving for Easter or the perfect summer picnic this is an easy recipe for deviled eggs to take to a potluck.
- Simple healthy ingredients - This deviled eggs recipe only consists of a few simple and healthy ingredients that bring fresh goodness to the table and can be whipped together at moments notice. If you want to get fancy, add crispy cooked bacon bits on top.
- Gourmet texture - this recipe for deviled eggs calls for whipping the filling and it has a dash of baking powder added to provide an extra fluffy texture that melts in your mouth.
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 - provides additional flavor and color.
- Baking powder (use this Paleo Baking Powder for a grain-free deviled eggs recipe or omit) - this activates with the vinegar to provide and ultra soft and cloud-like whipped texture.
Recommended tools for this recipe
- Knife. I love this paring knife for cutting fruits and vegetables.
- Cutting Board. A good cutting is always an essential kitchen item.
- Mixing Bowl. I love this set with lids. Perfect for mixing and storing recipes.
How to make the best deviled eggs
- Start by making the perfect hard boiled 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.
- Peel the eggs and then slice each in half horizontally. Then remove the yolk and place it in a large bowl and set the whites on a plate.
- With an electric hand mixer, cream together the cooked egg yolk with mayonnaise, apple cider vinegar, turmeric, mustard, garlic powder, baking powder, salt and pepper 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.
Recipe FAQs
You can make the hard boiled eggs and deviled eggs filling 2 days in advance, but keep them separate. Store them wrapped tight in plastic so there is less air around the eggs. Fill them just before serving.
You can use Dijon mustard in place of yellow mustard or hummus mixed with 1 teaspoon of lemon juice.
You can make the hard boiled eggs up to 2 days in advance. Boil the eggs and let them cool. Then peel them, slice them in half and remove the yolk and store them separate in the fridge. This makes preparing a deviled egg recipe super simple!
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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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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