Best Deviled Eggs Recipe
The best deviled egg recipe-creamy, light, and perfect every time.
Servings 24 Deviled Eggs
- 12 eggs*
- ½ cup mayonnaise
- 2 tbs mustard*
- ½ tsp lemon juice
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp dill
- Pinch of salt
- Pinch of pepper
- Paprika for garnish
How to hard boil eggs?
Place eggs in a medium-large pot. Fill the pot with water so that the eggs are covered by about an inch of water. Bring water to a boil and let the eggs boil for 15 minutes.
Remove from heat and place eggs in cold water adding ice if you have it. Let the eggs cool completely and then peel.
How to make the best deviled eggs?
Once peeled, cut the hardboiled eggs in half, separating the white from the yolk. In a medium sized bowl mash all the yolks.
Add the mayonnaise, mustard, lemon juice, Italian seasoning, garlic powder, dill, salt, and pepper to the yolks and stir until creamy. If the mixture doesn’t look fluffy enough you may need to add more mayo or a little mustard. Taste it and add more of what it needs. I usually start with adding a little more mayo if I need more volume.
Then refrigerate for at least 20 minutes.
Put a dollop of the yolk mixture into each egg white and sprinkle with paprika.
Tips and Tricks
I usually like to hard-boil 14 eggs, that way if some don’t peel nicely I don’t have to use them.
*You can use yellow or Dijon mustard- both work great!
Instant Pot hard boiling eggs method: If using an instant pot to hard boil the eggs, place the eggs on top of the trivet, add 1 cup of water, then set the instant pot to cook on High Pressure for 5 minutes, allow it to naturally release for 5 minutes, and then cool in an ice bath for 5 minutes.
Calories: 65kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 84mg | Sodium: 75mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg