Why You’ll Love This Recipe

Deviled eggs are a classic appetizer that never goes out of style. This recipe offers a rich and creamy filling with a tangy kick, thanks to the Dijon mustard and lemon juice, perfectly complemented by the smokiness of paprika. Garnished with fresh herbs like sage and thyme, these deviled eggs are as delicious as they are beautiful. Whether you’re preparing them for a holiday, a family gathering, or just a tasty snack, this recipe is sure to be a crowd-pleaser.

Ingredients

For the Deviled Eggs:

6 boiled eggs
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon creme fraiche (or substitute with soft cream cheese or sour cream)
2 tablespoons smoked paprika (not the hot variety)
½ teaspoon sea salt (kosher salt)
½ teaspoon ground black pepper

For Garnish/Decoration:

Fresh sage leaves (for garnish)
Fresh thyme leaves (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Hard Boiled Eggs:

To make the hard-boiled eggs, you can either boil, use an Instant Pot, or steam them. Once cooked, allow them to cool before peeling.
Slice each boiled egg in half, lengthwise.

Deviled Eggs Filling:

Pro Tip: Instead of scooping out the yolks with a spoon (which may tear the egg white), gently push from the back of the egg, allowing the yolk to pop out easily.
Place the yolks in a medium-sized bowl. Add mayonnaise, Dijon mustard, fresh lemon juice, smoked paprika, sea salt, ground black pepper, and creme fraiche (or your chosen substitute).
Using a hand mixer, blend the yolk mixture until smooth and well combined.
Transfer the mixture to a large zip-lock bag or piping bag fitted with a large star tip.
Pipe the yolk filling back into the hollowed-out egg whites, filling each one evenly.

Garnish:

Garnish each deviled egg with a small sprig of fresh sage, thyme, or finely minced chives for an elegant touch.

Servings and Timing

Servings: 12 deviled eggs (6 whole eggs, each cut in half)
Prep Time: 15 minutes
Cook Time: 10 minutes for boiling eggs (depending on method)
Chill Time: Optional, refrigerate for 30 minutes for the best flavor.

Variations

Spicy Deviled Eggs: Add a dash of hot sauce or a pinch of cayenne pepper to the yolk mixture for some heat.
Bacon Deviled Eggs: Top each deviled egg with crispy crumbled bacon for an extra savory flavor.
Avocado Deviled Eggs: Incorporate mashed avocado into the yolk mixture for a creamy, fresh twist.
Herbed Deviled Eggs: Experiment with different herbs like dill or tarragon in place of sage and thyme for varied flavor profiles.

Storage/Reheating

Storage: Store any leftover deviled eggs in an airtight container in the refrigerator for up to 2-3 days.
Reheating: Deviled eggs are best served cold, so avoid reheating them. If you’d like to serve them at room temperature, take them out of the fridge about 30 minutes before serving.

FAQs

1. Can I use store-bought mayonnaise for this recipe?

Yes, you can use store-bought mayonnaise, though homemade mayo can give it a richer flavor if you prefer.

2. What’s the best way to boil eggs for deviled eggs?

The best method is to boil the eggs for about 9-12 minutes, depending on the size of the eggs. You can also use an Instant Pot for easier peeling.

3. Can I make deviled eggs ahead of time?

Yes, deviled eggs can be made a day ahead. Just cover them with plastic wrap and refrigerate them until ready to serve.

4. Can I use something other than smoked paprika?

Yes, regular paprika, chili powder, or even a bit of ground cumin can be used to change the flavor profile.

5. How do I prevent the egg yolks from crumbling?

Make sure the eggs are fully cooled before peeling. Also, using a hand mixer or food processor helps create a smooth filling with no lumps.

6. Can I use sour cream instead of creme fraiche?

Yes, sour cream is an excellent substitute for creme fraiche in deviled eggs. It provides a tangy flavor similar to creme fraiche.

7. Can I prepare the filling without a piping bag?

Yes, you can simply spoon the filling into the eggs, or use a zip-lock bag with the tip cut off as a makeshift piping bag.

8. How do I easily peel boiled eggs?

After boiling, place the eggs in an ice bath or run under cold water. This helps loosen the shell, making them easier to peel.

9. Can I freeze deviled eggs?

Deviled eggs do not freeze well as the texture of the filling can change when frozen. It’s best to enjoy them fresh.

10. What can I garnish my deviled eggs with besides herbs?

Try garnishing with bacon crumbles, pickled onions, paprika, or even a few capers for an extra touch of flavor and color.

Conclusion

Deviled eggs are a timeless appetizer that’s always a hit at parties, gatherings, or even just as a snack. With their creamy, flavorful filling and the option for endless variations, these deviled eggs will elevate any occasion. This recipe is simple to make, yet packs a punch with its combination of creamy, tangy, and smoky flavors. Enjoy them chilled or at room temperature for the best experience!

Ezabella

Deviled Eggs Recipe

Why You’ll Love This Recipe

Ingredients