Deviled Eggs

Table of Contents

Servings: 6-12 as an appetizer (the recipe can be scaled up or down)


12 eggs (preferably from pastured poultry, which produce eggs with the yellowest yolks), hard boiled and peeled
1/3 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
1/4 cup green or white onion or chives, diced fine
Salt and pepper to taste
Chopped fresh herbs (dill, chives, parsley, thyme, tarragon, basil or a mix), paprika, cayenne pepper, pickled relish, caviar, bacon bits, etc. for garnish


Combine the mayonnaise, mustard, lemon juice and onion in a bowl and mix well with a fork. Half the peeled eggs, placing the cooked yolks in the mayonnaise mixture and the halved egg whites on a serving platter.
Using a fork, a whisk or an immersion blender, mash and mix the yolks into the mayonnaise sauce until smooth. Salt and pepper to taste. Use a teaspoon to mound the yolk mixture into the halved egg whites. Or, for a fancier presentation, pipe the mixture in through a pastry bag with a fluted tip. OPTIONAL: Sprinkle chopped herbs, paprika (traditional) or other garnish on top of eggs.
Keep refrigerated until serving and leave out no longer than two hours, one hour if the temperature exceeds 90°F.
  • Boil two or three extra eggs and add the yolks to the mixture (reserving the whites for a healthy snack) in order to ensure you have enough to fill your halved egg whites generously.
  • Add extra garnish to the yolk mixture before filling the egg whites to put your own spin on this classic recipe.
Platter of deviled eggs with dill garnish
Deviled eggs spiced up with herbs from your garden, fresh or dried, will make this dish uniquely yours. Find out more about how to harvest and preserve your homegrown herbs for this and other recipes.


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