Classic Creamy Deviled Eggs (Full Recipe)
Ingredients
- 14 hard-cooked eggs
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon black pepper
- Salt, to taste (about 1/4 teaspoon, adjust as needed)
Optional garnish: paprika, chopped chives, parsley, or green onions
Instructions
- Prepare the eggs
- Peel the hard-cooked eggs carefully.
- Slice each egg lengthwise in half.
- Remove yolks
- Gently scoop out the yolks and place them in a medium bowl.
- Arrange the egg white halves on a serving platter.
- Make the filling
- Mash the egg yolks with a fork until smooth.
- Add mayonnaise, sour cream, Dijon mustard, lemon juice, black pepper, and salt.
- Mix until creamy and well combined.
- Taste and adjust seasoning if needed.
- Fill the egg whites
- Spoon or pipe the yolk mixture into the egg white halves.
- (For a neat look, use a piping bag or a zip-top bag with the corner snipped.)
- Garnish & chill
- Sprinkle lightly with paprika or your favorite garnish.
- Refrigerate for at least 30 minutes before serving for best flavor.
Tips for Perfect Deviled Eggs
- For extra smooth filling, mix with a hand mixer or food processor
- If the filling feels too thick, add 1–2 teaspoons of milk or lemon juice
- Best eaten within 24 hours
Easy Variations (Optional)
- Spicy: add a pinch of cayenne or a few drops of hot sauce
- Garlic lovers: mix in 1/4 teaspoon garlic powder
- Fresh & herby: add finely chopped dill or parsley
If you want, I can also give you a viral-style caption, grandma-style version, or a party tray version 🥚✨