Deviled Eggs

Deviled eggs are a popular appetizer for Easter or any holiday. It’s one of the easiest things to make and so versatile. You can try changing the add-ins to make them suitable to your taste.

For me, I like adding different herbs to it like parsley, chives, tarragon, and spring onion. Some people put in lemon zest or capers to add a little zing.

The key to beautiful deviled eggs is boiling them perfectly. If you boil the eggs too long, the yolks will have a grayish color on the outside. When undercooked, the yolks become runny. So I let the eggs come to a boil and turn off the heat. The eggs sit in the covered pot for exactly 12 minutes. Then I wash the eggs with cold water to make it easier to crack and peel.

For the filling, it’s a mixture of mayonnaise, dijon mustard, spring onions, parsley and freshly ground pepper. I don’t usually add salt to this because the mustard and mayo are already salted.

This deviled eggs are so much fun to make and there’s no one I know who doesn’t enjoy eating them. It’s definitely a crowd pleaser! And if you serve them on an egg platter, it becomes a show-stopper.

If you want other egg recipes try my Skillet Sweet Potato Hash with Eggs and Sausage for breakfast or Vegetable Frittata with fontina.

Deviled Eggs

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 6 large eggs
  • 1 Tbsp minced Italian parsley
  • 1 Tbsp minced chives
  • 2 spring onion white part only, minced
  • ½ tsp dijon mustard
  • cup mayonnaise
  • ¼ tsp freshly ground pepper to taste


  • Place raw eggs in a pot. Cover it with water. Cover and let boil on medium/high heat. As soon as it comes to a boil, turn off heat. Keep eggs in the covered pot for 12 minutes. After 12 minutes, take eggs out and let it sit in cold water for a few minutes while you crack and peel each one. Cut peeled eggs in half lengthwise. Spoon out all the yolk part and set aside in a bowl. Place whites in an egg plate.
  • Meanwhile, mash the cooked egg yolks with a fork until smooth. Add in mayo, parsley, dijon mustard, spring onion, and pepper. Mix it together until well combined.
  • Use a star tip with a pastry bag or a small freezer bag to pipe the filling onto the whites. Do this in circular motion from the bottom going up. Smoothen the tip with your finger. Top each deviled egg with the minced chives.
Author: Elizabeth Segal
Course: Sides
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