Deviled Eggs

Deviled Eggs Recipe

This is a recipe for beautiful deviled eggs, but before we get to it, I'll ask that you let me tell you about the last couple of days first. I know the eggs are distracting, I mean, look at them! If I could give you one right through the screen, I would.

Deviled Eggs Recipe

These deviled eggs were part of a Saturday night dinner spread - leftover from Friday's lunch. They made the trip north with me, to visit friends in Bolinas. We had a tasty dinner of mostly leftovers and the eggs were a hit! Let's talk about what makes them great. The main thing is they're classic-inspired, simple to make, and updated at the same time.

A box with a platter of deviled eggs, flowers, and salad greens.

Above is my leftover box packed for Bolinas - soup, eggs, Josey Baker Bread, various toppings and condiments.

How to Make Deviled Eggs

The concept is straight-forward, but there are a couple of pitfalls to avoid. The main thing, boil your eggs properly. This is so you don't ended up with dreaded grey yolks. An ice bath after boiling is your friend here. Cool, peel, halve, make a beautiful filling from the yolks, and you're on the home stretch.

The Best Filling

It's all about getting the flavor and texture right here, and I use a little trick. The filling is mixed, mashed, and fluffed into a light herb-flecked dollop. Toasted almonds add the crunch, chive flowers bring the pretty. They're not technically deviled, as there is no paprika or mustard in this version, but you can always tweak the filling to your liking with a few pinches of either.

Deviled Eggs Recipe

Tasty Variations!

A number of you have made these over the years, and have noted variations and suggestions that I wanted to highlight.

Allyson:  "I just made these for Easter. Coincidently, it was the first time I’ve ever made, or actually eaten, deviled eggs. They were fantastic. I used pistachios instead of almonds, and couldn’t find chervil or dill seed, but they were so much better than I had imagined. My fiance, who loves deviled eggs, declared them the best he’s ever eaten."

Berndy said, "I make my deviled eggs with pickled eggs for a more interesting taste." Love this idea, and think they'd be great using these pickled turmeric eggs!

Deviled Eggs Recipe

4.89 from 9 votes

Ingredients
  • 1 tablespoon dill seed
  • 1 dozen eggs
  • 1/4 cup Greek yogurt
  • 1 teaspoon extra-virgin olive oil plus more to serve
  • scant 1/2 teaspoon fine-grain sea salt
  • 3 tablespoons finely snipped chives
  • 2 tablespoons finely chopped chervil
  • 1 tablespoon finely chopped dill
  • 1/4 cup sliced almonds toasted
  • smoked paprika (optional)
Instructions
  1. Toast the dill seeds in a dry pan over medium heat until they deepen in color, a few minutes. Remove the seeds from the heat and allow them to cool, then gently crush them in a mortar and pestle.
Hard-boil the Eggs
  1. Place the eggs in a pot and cover with cold water by half an inch or so. Bring to a gentle boil, then turn off the heat and cover. Let the pot sit for ten minutes. In the meantime, prepare a large bowl of ice water. When the eggs are done cooking, use a slotted spoon to place them into the ice bath. When the eggs are cool, remove them and crack and peel.
Make the Filling
  1. Cut each egg in half and use a spoon to carefully scoop the yolks into a bowl. Set the empty white aside. Mash and fluff the yolks with a fork. Add the Greek yogurt, olive oil, and salt. Continue to mix and mash until the yolk mixture is as smooth and creamy as possible. This takes a bit of time, but the result is worth it--the yolks become creamy, light, and airy. Add the toasted dill seed and the chives, chervil, and dill to the creamed yolks, reserving a bit of each for garnish. Mix well to incorporate.

Assemble the Deviled Eggs
  1. Use a spoon to gather small balls of yolk, then use your finger to gently slide them into the whites. Garnish each egg with the reserved herbs, dill seed, chive flowers (if available), almonds, and a finishing drizzle of olive oil. For classic deviled appearance, sprinkle with a few pinches of smoked paprika.

Serves
12
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
 
If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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Comments

  • I make my Deviled eggs with pickled eggs for a more interesting taste.

    Berndy
  • Living in Petaluma, I take the drive thru Pt Reyes National Seashore as often as possible in spring, just to experience those "purple and yellow, misty morning vistas" (and eat at some wonderful little places along the way...). You've lifted deviled eggs to another realm here. Thank you; you never fail to open my eyes to new vistas in the culinary world as well.

    Teresa
  • I love deviled eggs. So underrated!

    Chrissy
  • This post has me yearning for a return to California. I visited once back in 2007 and it absolutely floored me. I has a misconceived idea that the US was full of fast food and void of fresh produce. Silly me. I think it (san fran) is the only place, other than my home here in Melbourne, that I would be happy to live the rest of my life! Gorgeous photos Heidi. X

    jade o'donahoo
  • A timely reminder for Easter, with an old fashioned and simple recipe. The addition of chive flowers adds colour. A good idea.

    Francesca
  • I just love deviled eggs and this recipe adds some more delicious ingredients than my original. Thanks as I will enjoy this new deviled egg recipe.

    Leeman
  • And it's all presented in a carton that held the most splendido wine: Domaine Tempier, so hope you were the lucky consumer of that too!

    ;) good eye Carol.

    Carol
  • thank you for the reminder about my childhood. My mom used to make them with all different toppings and stuffing. They were simply delish! Have a happy Easter!

    Marina
  • Love using Greek yogurt rather than mayo, and the herb combination sounds divine. Chive flowers came home today from new Asian market. Yum!!

    Anonymous
  • Hello. I make deviled eggs without salts, but with anchovies /small slat fish.

    Elita
  • My favourite holiday because it means Spring!

    Arthur in the Garden!
  • Heidi, you always manage to paint the most inspiring pictures of your weekend trips in California. These deviled eggs look delicious; I love how well eggs, chive, and dill complement each other.

    Katie @ Whole Nourishment
  • Yum to all of this! xx

    Emma Galloway
  • I will for sure be making these tonight, thanks Heidi!!!

    Lisette
  • My favorite part of this post is what the person holding the eggs is wearing!

    Shannon
  • I could totally eat deviled eggs all day! Love them.

    Katrina @ WVS
  • Heidi! I love your food! Coincidentally, I made deviled eggs on Sunday, and have been enjoying a couple every day. No fresh herbs yet in Cleveland (snow again today)...but soon! Can't wait!

    Penny P.
  • these remind me of my grandmother who made famous deviled -- or as she called them dressed -- eggs! thanks!

    Benjamin
  • The "devilled" eggs look more like heavened eggs, they sound delicious, the perfect treat! x

    Jules @ WolfItDown
  • Every time my husband and I drive from vancouver to the States we always stop to get gas and devilled eggs at a little gas station in Blaine, Washington, just over the border. I also made some for the royal wedding to eat in the middle of the night, although I added too much oil and had to squeeze the filling through a piece of linen!

    Delyth Ambler
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