Creamy Deviled Eggs with Green Onions

Looking for a reliable party appetizer that won’t leave you stressed in the kitchen? We’ve all been there – trying to juggle multiple dishes while getting ready for guests, or scrambling to find something crowd-pleasing to bring to a potluck. Sometimes the simplest classics are exactly what we need, especially when time isn’t on our side.

These deviled eggs with green onions are just what you’re looking for: they’re easy to prepare ahead of time, always disappear from the plate first, and have that perfect balance of creamy filling with a fresh crunch from the green onions.

What Kind of Eggs Should I Use?

For the best deviled eggs, older eggs are actually better than super fresh ones. Eggs that are about 1-2 weeks old will peel more easily after boiling, saving you time and frustration in the kitchen. While any large chicken eggs will work, I recommend using grade AA or A eggs since they’ll have the most consistent whites and centered yolks. If you’re buying eggs specifically for this recipe, take a quick peek in the carton to make sure none are cracked, and consider checking the pack date – those slightly older eggs really will make your life easier when it comes to peeling time.

Options for Substitutions

Need to switch things up with your deviled eggs? Here are some helpful substitutions you can try:

• Mayonnaise: If you’re not a fan of mayo or don’t have any, you can use Greek yogurt instead. Just know that the filling will be a bit tangier. You could also use mashed avocado for a different twist, though this will change the color.
• Sour cream: Plain Greek yogurt works perfectly in place of sour cream. You can also just use extra mayonnaise if you’re out of both.
• Pickle relish: No relish? Finely chopped pickles work just as well. You can also use finely diced celery for crunch, or skip it altogether if you’re not a pickle fan.
• Yellow mustard: Feel free to swap in Dijon mustard or whole grain mustard – just remember that Dijon is stronger, so start with less and adjust to taste.
• Green onions: Chives make a perfect substitute for the topping. You could also use finely diced red onion or even fresh dill.
• Smoked paprika: Regular paprika works fine for topping, or try a tiny pinch of cayenne if you want to add some heat.

Watch Out for These Mistakes While Cooking

The biggest challenge with deviled eggs is getting perfectly cooked yolks without that dreaded green ring – start with eggs in cold water, bring to a boil, then remove from heat and let stand covered for exactly 12 minutes before plunging into an ice bath.

When it comes to peeling, fresh eggs are your enemy since they tend to stick to the shell, so use eggs that are at least 7-10 days old and gently crack them all over before peeling under running water.

Another common mistake is over-mixing the yolk filling, which can make it too loose and paste-like – instead, mash the yolks thoroughly first, then gently fold in your mayo mixture until just combined.

For the best presentation, chill your filled eggs for at least 30 minutes before serving to help the filling set up properly, and wait to add your paprika and green onion toppings until just before serving to keep them looking fresh.

What to Serve With Deviled Eggs?

Deviled eggs are a classic party appetizer that pairs wonderfully with other finger foods and casual dishes. I like to serve them alongside some crispy bacon-wrapped appetizers or a platter of fresh veggies with ranch dip. For a summer gathering, they’re perfect next to some cold fried chicken, potato salad, or a fresh macaroni salad. If you’re hosting a brunch, try placing them near some fresh fruit and mini sandwiches – this combo always gets lots of compliments from my guests!

Storage Instructions

Keep Fresh: These tasty deviled eggs will stay good in an airtight container in the fridge for up to 2 days. Pro tip: wait to add the paprika and green onion toppings until right before serving – this keeps them looking fresh and prevents the garnishes from getting soggy.

Make Ahead: Want to prep these in advance? You can boil the eggs and make the filling up to 2 days ahead. Keep the egg whites and filling separate in the fridge, then pipe the filling and add toppings just before your event. This makes party prep so much easier!

Transport: Taking these to a potluck? Use a deviled egg carrier or place them in a container with a tight-fitting lid. If you don’t have a special carrier, line your container with paper towels to keep the eggs from sliding around. Remember to keep them cold with an ice pack!

Preparation Time	10-15 minutes
Cooking Time	0-5 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 75-85 g
• Fat: 90-100 g
• Carbohydrates: 20-30 g

Ingredients

• 12 hard-boiled large eggs
• 1/4 cup mayonnaise
• 3 tablespoons sour cream
• 2 tablespoons pickle relish
• 1 1/2 teaspoons yellow mustard
• Salt and pepper to taste
• 1/2 teaspoon smoked paprika (or plain for topping)
• 2 tablespoons diced green onions (for topping)

Step 1: Prepare the Eggs

Start by cutting the hard-boiled eggs in half, length-wise.

Carefully remove the yolks and place them into a medium-sized bowl.

Arrange the egg whites on a serving platter and set them aside for filling later.

Step 2: Make the Deviled Egg Filling

Add mayonnaise, sour cream, pickle relish, mustard, and a pinch of salt and pepper into the bowl with the egg yolks.

Use a fork to mash everything together until the mixture reaches a smooth consistency, ensuring all the ingredients are well combined.

Step 3: Fill and Garnish the Eggs

Spoon the deviled egg filling into the hollow centers of the egg whites.

For a decorative touch, sprinkle the tops with smoked paprika and chopped green onions.

This will add both color and flavor.

Step 4: Serve and Enjoy

Once all the eggs are filled and garnished, serve them on the platter.

These deviled eggs are perfect as an appetizer or a light snack.

Enjoy!