These Classic Deviled Egg are easy and delicious! They are excellent for holidays like Easter and summer backyard gatherings – you can double or triple the recipe if you’re serving a crowd.
Classic Deviled Eggs
Deviled eggs are perfect if you’re looking for an inexpensive, low-carb appetizer or snack, especially if you need something keto-friendly. This classic deviled egg recipe is one of my favorites, but if you want to try some with a twist, you may also like these Instant Pot Deviled Eggs, which are slightly different, Deviled Guacamole Eggs, and Deviled Tuna Eggs.
Deviled Egg Ingredients
- Eggs: Hard boil four eggs.
- Mayo: Use two tablespoons of light, regular, or whole30 approved mayonnaise.
- Dijon: The Dijon mustard adds a little tang to the mixture.
- Seasoning: Paprika, salt, pepper
- Herbs: Top with chopped fresh chives.
How to Make Deviled Egg
- Boil the eggs on the stove or in the Instant Pot. Let the eggs cool and slice them in half lengthwise.
- Egg Yolk Mixture: Remove the yolks and put them in a bowl, mash with a fork along with the mayo, mustard, salt, and pepper.
- Pipe the Yolks and Garnish: Mash the mixture until it has a creamy texture and transfer it to a plastic bag or piping bag. Snip the corner and pipe it into the egg whites. Place on a serving platter and top with chives, sprinkle with paprika.
How Do You Boil Eggs So They Peel Easy?
- Fast results with the Instant Pot: I think the easiest way to peel eggs is to make them in the pressure cooker – they literally pop out of their shells. Check out my Instant Pot Hard Boiled Eggs recipe to find out how to do it.
- No Instant Pot? If you don’t have a pressure cooker, and prefer to make them in a saucepan, make sure your eggs aren’t too fresh. Eggs are easier to peel when they are at least 10 days old.
- When to Peel: For best results, once the eggs are cooked, transfer them to a medium bowl with ice and peel your eggs right after they are cool enough to handle. Fully chilled eggs will not peel well.
- Make-Ahead Hard Boiled Eggs: You can peel your eggs ahead of time and store them in the refrigerator for up to seven days.
Variations and Tips
- Mayo: Substitute Greek yogurt for mayonnaise.
- Pickles: For extra flavor, add your favorite sweet pickle relish, chopped dill pickles or pickle juice to the yolk filling.
- Vinegar: Stir in a little red wine vinegar for a bit of acidity.
- Bacon: Top them with chopped bacon before eating.
- Fresh Herbs: Swap chives for fresh dill, parsley or finely chopped scallions.
- Make it Spicy: Add horseradish, hot sauce, cayenne pepper or jalapeño.
- Spices: Sub chili powder for paprika.
- How to Pipe Deviled Eggs: A star-tipped piping tip (affiliate link) will give you the prettiest eggs, but if you don’t have one, you can use a zip-locked bag with the end snipped off.
How Far In Advance Can You Make Deviled Eggs?
This easy deviled egg recipe is perfect for meal prep and making for parties since you can do some of the work in advance. You can boil the eggs up to two days early, and keep the whites and egg yolk filling separate. Wrap the egg white halves tightly with plastic wrap, and put the yolk mixture in a resealable plastic bag.
If you’re serving them at a party, do not leave them at room temperature for more than two hours, or you will need to throw them out. Leftover deviled eggs last up to four days refrigerated.
More Egg Recipes You May Like:
- Lentil and Rice Bowls with Eggs and Bacon
- Tuna Egg Salad
- Asparagus Salad with Eggs and Bacon
- Protein Egg Quinoa Jars
- Guacamole Deviled Egg
Classic Deviled Eggs
Ingredients
- 4 large hard boiled eggs, cooled and peeled
- 2 tablespoon light mayonnaise, regular for Keto
- 1 teaspoon Dijon mustard
- paprika, for garnish
- Kosher salt and fresh black pepper, to taste
- 2 tablespoons chopped fresh chives
Instructions
- Hard boil the eggs using this stove top hard boiled eggs recipe or this instant pot hard boiled eggs recipe.
- Peel and cut the eggs in half lengthwise. Remove yolks and put them in a bowl.
- Add mayonnaise, mustard, salt and pepper to the yolks and mash.
- Transfer them to a plastic bag, snip the corner and pipe them into the egg whites.
- Top with chopped chives and paprika.
Last Step:
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Nutrition
Categories:
- Appetizers
- Breakfast and Brunch
- Budget Friendly Meals
- Dairy Free
- Easter Recipes
- Gluten Free
- Healthy Snacks
- How To Make: Simple Recipes for Beginners
- Keto Recipes
- Kid Friendly
- Low Carb
- Lunch
- Mother's Day Brunch
- No Cook
- One Pan
- Party Apps
- Recipes
- Spring Recipes
- Under 30 Minutes
- Vegetarian Meals
- Weight Watchers – WW Recipes
These are so delicious and dare I say, light? My husband loves them and so do I! I made them for Thanksgiving and Easter, but now I make them every other week. He doesn’t cook and asked me how to make them so he could make them whenever he wanted!
Deviled eggs are my favorite go-to recipe for a crowd and this recipe is the one I always use, except I grate a little onion into the mix rather than use chives, which I can’t seem to grow.
I have tried a dozen different ways to make peeling boiled eggs not such a chore and I finally found THE way to cook them and have the shells come off almost in one piece. STEAMING!! Just boil some water in the bottom of a steamer or pot with a steamer basket in it, place the eggs in the basket in a single layer, cover and cook for 15 minutes. Then plunge the cooked eggs into a bowl of ice water [I use tongs to transfer them]. When cold, lightly crack the shells and they will come off almost in a single piece! No knicks, no tears, no green yolks — perfectly cooked. When I have a dozen to cook, I do them 6 at a time because I don’t have a large steamer, but you can cook them in a double layer if you cook them a bit longer, but I haven’t tried it yet and can’t tell you how much longer that might take. Try it. You won’t believe how easy it is to peel boiled eggs cooked this way!
Thanks for sharing I will have to try this!!
Love is and will try on Saturday. Thanks for sharing!
I also add mustard but good Dijon, and I add some celery seed (just a little) if I have it and always add quite a bit of sweet pickle relish to mine. I make my egg salad the same way.
Great easy recipe. Thanks for that.
Very good – the ratio of mayo to mustard was perfect & your tip to peel the eggs while still hot was the best tip out there!! I just had to add sweet pickle relish though.
I’m getting one point (Hellman’s light). Still a great snack/breakfast but wondering about the difference in my calculations? Have fun in Florida!
The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.
Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.
This review actually refers to her instant pot deviled eggs, which is a similar recipe except that it also uses some milk and pickle juice and is so good.
Made as is and these are even BETTER than the less healthy traditional versions. Thanks!!
I am confused! I entered everything using the recipe builder. It came up 1 pt for 2 halves for me too. Why is that? I am making these tomorrow regardless….they look fab! EVERYTHING I make from Skinnytaste IS fab!! Been using it for a loooong time and going to buy the cookbooks tomorrow!! ?
I really like using spicy brown mustard.
Question concerning the points. How is this 0 freestyle points when there is mayo in it?
If you eat 5, it won’t be 0. Use recipe builder.
How many Freestyle Points please?
Smart points have been updated to reflect the free style program.
Hi Gina! I built this recipe in my WW app and it came out to be 2sp because of the Light Hellman’s. Is this recipe incorrect as it’s labeled 0sp? (Also, I apologize for asking about the discrepancy – LOVE your recipes nonetheless!)
Are you using the recipe builder?
I’ve put it into the recipe builder and it comes out as 1 point for 2 halves. I’m not sure why the calculation on this one didn’t switch over correctly for the smart points.
Curious how it’s zero points with the mayo
Wouldn’t the mayo in the recipe make these 1pt per serving?
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Just made these and they are absolutely delicious!
I took another reader's advice and did half cottage cheese and half mayo. These were absolutely fantastic!!! Love the simplicity of this recipe. I would always add onion and relish to my recipe but I like it much better without that. This is easy and delish!!!
Does the calories listed count for only one or the serving listed?
I replaced the mayo with plain greek yogurt and it tasted great!
just made this recipe, and can i just say, it's SO DELICIOUS. got the full flavor without the guilt(:
Try making the filling this way – put yolks and other ingredients into a ziploc. Mush them up, then cut off a small corner and pipe them into the whites. Easy clean up, hmm?
Thanks for the recipe
My mom makes these the EXACT same way. They're so good!
b
I tried making these in preparation for Easter, instead of using paprika I add a dash of chipotle powder to each one. YUM!
Great idea!!
you could also add a bit of wasabi instead of the dijon mustard. Gives you the a little horseradish heat, and just a smidge of unusual flavor.
I can make deviled eggs for ONE pt per two halves and it involves replacing about half the yolk mixture with pureed cauliflower. They are delicious and no one knows its in there….basically I use the same binder as you do with the lowfat mayo, but I do add just a bit of horseradish also. YUMMY!
I've never tried it with cottage cheese, thanks for the tip!!
I used to use a sandwich bag all the time… just went out and got a pastry bag!! 🙂 I make DE's alot… sometimes I put bacon bits (REAL BACON) in them YUM-O! Another point saver is try using FF cottage cheese instead of mayo.
I need more of that in my life. You know what else I need more of in my life? Deviled eggs. Made a batch the other day… I ate them in one sitting. I couldn’t eat that many eggs cooked any other way, I’m sure of it, but with deviled eggs, I think I could eat a million of those devils!thank you for shearing your post.
@Sherryl, great idea! @Duo Dishes, I use a sandwich bag to pipe mine, just fill the bag and cut the corner of the bag with a scissor. easy cleanup!
Dear Gina,
I wish you a great trip, enjoy and relax my friend!
Great snack these Deviled Eggs!
Who doesn’t like a deviled egg? Ours are always taste but ugly. Maybe we should try piping the filling in.
I love your site (although not a deviled egg fan!) One more way to save pts though — after my fatherinlaw’s heart surgery, I made deviled eggs with egg beaters and just threw the yolks out. just let the egg beaters set up in a hot pan, and voila! Instant, healthy yolk! Keep up the great site!
Have a great time with your family!
These eggs looks delicious!!! Thanks Gina.
My kids love my deviled eggs, but mine are not low in points, lol! These look delicious Gina. I hope you and your family had a wonderful Easter.
Jodi
Yummy yummy, love deviled eggs!!!
I hope you’re enjoying your break 🙂
I love deviled eggs…these looks scrumptious!
Hope you’ll have a safe vacation and Happy Easter!
P.S. Thank you for taking the time and posting all these awesome recipes.
I love deviled eggs and these look delicious, Gina! Have fun in Florida!