Zesty Deviled Eggs with Dijon Mustard

If you ask me, deviled eggs are a party food champion.

These classic appetizers get a little French twist with smooth Dijon mustard mixed into the creamy filling. The combo of tangy mustard and rich egg yolks creates a flavor that’ll make people ask for the recipe.

I stick to the basics here – mayo, mustard, and a sprinkle of paprika – because sometimes the simplest version is the best version. Each bite-sized treat has that perfect balance of creamy and zesty.

It’s a go-to appetizer that works for everything from summer picnics to holiday gatherings – and the plate always comes back empty.

What Kind of Eggs Should I Use?

For the best deviled eggs, you’ll want to start with eggs that are at least a week old – they’ll be easier to peel than super fresh ones. Large eggs are ideal for this recipe since they give you enough filling to work with, though medium eggs can work in a pinch. When it comes to choosing between white or brown eggs, there’s actually no difference in taste or quality – it’s just about the breed of chicken that laid them. The most important thing is to make sure your eggs are fresh enough to use (check the date on the carton) but not so fresh that they’ll be difficult to peel after boiling. A helpful tip: letting your eggs come to room temperature before boiling them can help prevent that dreaded green ring around the yolk.

Options for Substitutions

This classic deviled eggs recipe is pretty flexible and allows for several easy swaps:

• Mayonnaise: Not a fan of mayo or looking for a healthier option? You can use Greek yogurt for all or part of the mayo. Mashed avocado is another good substitute, though it will change the color slightly.
• Pickle relish: If you don’t have pickle relish, finely chopped dill pickles work great. You could also use finely chopped capers or olives for a different but equally tasty tang.
• Dijon mustard: Yellow mustard can easily replace Dijon if that’s what you have on hand. Whole grain mustard is another good option, though you might want to use a bit less since it can be stronger.
• Paprika: Regular paprika is traditional, but you can use smoked paprika for an interesting twist. If you’re out of paprika, a light dusting of cayenne (if you like heat) or dried parsley works for garnish too.
• Eggs: While you can’t substitute the eggs (they’re kind of the point!), both fresh and older eggs will work – though slightly older eggs are usually easier to peel.

Watch Out for These Mistakes While Cooking

The biggest challenge when making deviled eggs is getting perfectly peeled hard-boiled eggs – using eggs that are at least a week old and plunging them into an ice bath immediately after cooking makes peeling much easier. Another common mistake is overcooking the eggs, which leads to that unappetizing green ring around the yolk – set a timer for exactly 11 minutes after the water starts boiling, then transfer them straight to ice water. When making the filling, avoid the temptation to mix everything at once – instead, mash the yolks completely first, then gradually add wet ingredients to achieve that smooth, creamy texture you’re looking for. For the best flavor, let the filled eggs chill in the fridge for at least 30 minutes before serving, allowing the flavors to blend together nicely.

What to Serve With Deviled Eggs?

Deviled eggs are a classic party appetizer that pairs really well with other finger foods and casual dishes. I love serving them alongside a platter of fresh veggies and dip, or as part of a larger spread with cold cuts and cheese. For summer gatherings, they’re perfect next to grilled burgers and hot dogs, potato salad, or a fresh garden salad. If you’re hosting a brunch, try them with bagels and smoked salmon, or keep it simple with some crusty bread and fresh fruit on the side. Just remember to keep them chilled until you’re ready to serve!

Storage Instructions

Keep Fresh: These deviled eggs will stay fresh in an airtight container in the fridge for up to 2 days. Pro tip: place a paper towel in the bottom of your container to absorb any excess moisture and keep the eggs from getting soggy. I like to wait until just before serving to add the paprika garnish to keep them looking their best.

Make Ahead: Want to prep these in advance? You can boil the eggs and make the filling up to 24 hours ahead of time. Keep the egg whites and filling separate in the fridge, then pipe the filling into the whites just before serving. This helps prevent the filling from drying out or forming a crust on top.

Transport: Taking these to a party? Use a specialized deviled egg carrier or place them in a single layer in a container with a tight-fitting lid. If you don’t have either, line a baking sheet with parchment paper, arrange the eggs, and cover with plastic wrap. The eggs should stay level during transport to avoid any mess!

Preparation Time	10-15 minutes
Cooking Time	5-30 minutes
Total Time	15-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 1200-1400
• Protein: 90-100 g
• Fat: 80-90 g
• Carbohydrates: 10-15 g

Ingredients

For the deviled eggs:

• 2 tbsp pickle relish (finely chopped)
• salt (to taste)
• 12 large eggs (hard-boiled and peeled)
• 1.5 tsp Dijon mustard
• 1/3 cup mayonnaise (I prefer Hellmann’s)
• freshly ground black pepper (for best flavor)

For the garnish:

• paprika (for color, optional)

Step 1: Hard Boil the Eggs

Stovetop Method: Place the eggs in a saucepan and cover them with cold water.

Heat the water until it comes to a rolling boil.

Stir in 1 teaspoon of baking soda, then cover the saucepan with a lid.

Remove from heat and let the eggs rest for 12 minutes.

Afterward, transfer the eggs to an ice water bath to cool.

Instant Pot Method: Pour 1 cup of water into the Instant Pot.

Place a wire rack inside and put the eggs on top.

Cook on high pressure for 5 minutes, followed by a 5-minute natural release.

Move the eggs to an ice water bath for an additional 5 minutes.

Oven Method: Preheat your oven to 325 degrees F.

Place each egg in a cup of a standard muffin tin and bake for 30 minutes.

Once baked, swiftly transfer the eggs to an ice water bath to cool.

Step 2: Peel and Prepare the Eggs

Once the eggs have cooled, carefully peel off the shells.

Slice each egg in half lengthwise and gently remove the yellow yolks, placing them in a separate bowl.

Step 3: Create the Filling

In the bowl with the egg yolks, add mayonnaise, pickle relish, and mustard.

Use a fork to mash the mixture until smooth.

Season with salt and pepper to taste.

Adjust the flavor by adding more mayonnaise, mustard, or seasonings if needed.

Step 4: Assemble the Deviled Eggs

Spoon a generous amount of the filling back into each egg white half.

Use either a regular spoon or a pastry bag for a more decorative touch.

Just before serving, garnish the deviled eggs with paprika or chives.

Step 5: Store and Serve

Deviled eggs can be stored in the refrigerator for 2-3 days, depending on the freshness of the eggs.

Serve chilled and delight in this classic appetizer!