Deviled Eggs Recipe


Learn how to make scrambled eggs with this classic scrambled egg recipe that's always a favorite with the crowd. The options below for how to make mayonnaise or Greek yogurt, plus loads of ideas for fun add-ons!


You knew where yesterday's post about boiled eggs is headed.


I am finally sharing with you today my favorite classic devil egg recipe!


For years and years, I have meant to post an easy devil egg recipe right here on the blog. And for years and years, I've always inadvertently distanced themselves (whoops). But with Easter approaching, I figured today was the perfect time to share my back pocket, tried and true, classic with a few modern tweaks, always a crowd favorite and with you the best devil eggs!


It's very easy to make (plus I've also included tips on how to prepare it days in advance, if you like). They can be made with traditional mayonnaise if you prefer, or you can dilute it by switching on Greek yogurt if you are not a fan of mayonnaise like me. I also like to make it with a squeeze of fresh lemon juice instead of vinegar, which helps lighten it up a bit. But more than anything, I just love this devil egg recipe because these little guys are irresistibly good. They always disappear instantly when I offer them Easter dinner or spring brunch, and people always ask what makes them so light and delicious.


So today, I am delighted to finally share my best tips and secrets on how to make the best creature eggs. Let's go to it!


* Ingredients :


° 12 boiled eggs (made on the stove or in an instant bowl)

° 1/3 cup plain Greek yogurt (or mayonnaise)

° 1 tablespoon fresh lemon juice (or vinegar)

° 2 teaspoons Dijon mustard

° 1/2 teaspoon garlic powder

° Sea salt and fresh black pepper

° Toppings: smoked paprika and freshly chopped chives


* Instructions :


Cut the boiled eggs in half lengthwise. Scoop out the egg yolks and transfer to a small mixing bowl .

Using a fork, mash the egg yolk completely until it forms a fine powder. Add Greek yogurt (or mayonnaise), lemon juice, Dijon, garlic powder, a pinch of salt and pepper and stir until completely combined. Taste the mixture and season with additional salt and pepper if needed. Or if the mixture seems too thick, just add more Greek yogurt or a little water.

Fill the inside of the egg white with the yolk mixture, using a spoon, small biscuit scoop, or piping bag. Sprinkle each egg with a pinch of paprika and chives, and serve immediately.

+ Notes

* For an extra-smooth egg yolk filling, you can add egg yolks, Greek yogurt (or mayonnaise), lemon juice, dijon, garlic, salt, and pepper to your food processor and blend until completely smooth.


Enjoy !