Easter Deviled Eggs

Prep Time:

30 mins

Additional Time:

25 mins

Total Time:

55 mins

Servings:

Yield:

24 servings

Nutrition Profile:

Low-Carb Diabetes-Friendly Nut-Free Low-Sodium Soy-Free Heart-Healthy Vegetarian Gluten-Free Low-Calorie

The recipe only takes three main steps, making it fast and easy to follow.
Eggs are a great protein source, with all 9 essential amino acids supporting your body's needs.
A food processor ensures your deviled egg filling turns out super creamy and smooth.

Our Easter Deviled Eggs will become your go-to deviled egg recipe any time of year. Start with a flawless method for making protein-packed hard-boiled eggs that are easy to peel—the secret is in the cold water bath. We kept the filling simple with mayo, mustard and relish. The hot sauce adds the most subtle kick that pairs perfectly with the creamy yolks. Top it with fresh oniony chives for bright flavor and color. Keep reading for our expert tips, including how to get the creamiest filling and different flavor combos.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

For a super-creamy filling, use a food processor. For a rustic look, mash the ingredients together with a fork.
For the best presentation, add the filling using a piping bag with a ridged tip and trim a small sliver from one side of the egg whites to keep them steady on the serving platter.
Allow the egg whites to cool before adding the filling; otherwise, they may tear. Additionally, warm yolks can cause the mayonnaise to separate.
Eggshells are easier to peel before refrigeration and when submerged in cool water.

Nutrition Notes

Eggs are a nutritious protein source; they are the standard for measuring all other dietary protein quality. They are a complete protein, meaning they have all 9 essential amino acids. Protein is found in the white and in the yolk. Eggs are also an important source of choline, essential for brain health. And don't think you have to skip the eggs if you have high cholesterol—research now indicates that dietary cholesterol doesn't have a huge impact on blood cholesterol.

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Ingredients

12 large eggs
6 tablespoons mayonnaise
4 teaspoons dill pickle or sweet relish
1 ½ tablespoons yellow mustard
2-4 dashes hot sauce
2 tablespoons chopped fresh chives, plus more if desired

Directions

Place 12 eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out the hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle.
Peel the eggs and halve lengthwise with a sharp knife. Gently remove the yolks and place in a food processor (see Tip). Add 6 tablespoons mayonnaise, 4 teaspoons relish, 1 1/2 tablespoons mustard and 2 to 4 dashes hot sauce to taste; process until smooth. Add 2 tablespoons chives and pulse until just combined.
Spoon about 1 tablespoon of the filling into each egg white half. Just before serving, sprinkle with more chives if desired.

To make ahead

Make the eggs and filling up to 1 day ahead. Store separately in the refrigerator; fill the egg whites right before serving.

Frequently Asked Questions

Should I use old or new eggs for deviled eggs?

While fresh eggs may be slightly more difficult to peel, they tend to provide the best-looking deviled eggs with a centered yolk.
Why do my hard-boiled eggs smell?

The bad smell is from overcooking the eggs—when they are heated at excessive temperatures for extended periods. You can tell they are overcooked if you notice a sulfur smell or you see a green ring around the yolk.
Why are my deviled eggs dry and flavorless?

It could be that they were made too far in advance, or they've been out of the refrigerator for too long.
How long can deviled eggs be left out of the refrigerator?

If the room temperature exceeds 90°F, the eggs can sit out for a maximum of 1 hour. If the temperature is lower than that, it's up to 2 hours. However, for any perishable food, it's always safer to return it to the refrigerator as soon as you finish serving it.
What are some alternative toppings?

We kept it simple with just a sprinkle of chives, but feel free to be as extravagant as you like. Some options include adding cilantro or parsley, cayenne pepper or paprika. You could also incorporate small pieces of smoked salmon or crabmeat, bacon, chile peppers or fried onions. Additionally, you can enhance the flavor with sweet relish or hot sauce.

EatingWell Magazine, April 2019

Nutrition Facts (per serving)

60	Calories
5g	Fat
0g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 24
Serving Size 1 egg
Calories 60
% Daily Value *
Total Carbohydrate 0g	0%
Total Sugars 0g
Protein 3g	6%
Total Fat 5g	6%
Saturated Fat 1g	6%
Cholesterol 94mg	31%
Vitamin A 149IU	3%
Vitamin C 0mg	0%
Folate 12mcg	3%
Sodium 84mg	4%
Calcium 15mg	1%
Iron 1mg	3%
Magnesium 4mg	1%
Potassium 37mg	1%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Additional reporting by

Sarah Pflugradt, Ph.D., RDN, CSCS

and

Linda Frahm