With a filling of egg yolks, mayo, and plain yogurt, our recipe for deviled eggs is light, creamy, and has all the flavor of the classic version.

Closeup of a deviled egg on a plate garnished with paprika.

Deviled eggs aren’t just for Easter celebrations. They’re a great choice for picnics and backyard barbecues too. Our recipe is easy to make, lighter than most, and includes an exciting flavor variation made with curry powder.

How To Make this Recipe

Deviled eggs are not hard to make, but they do take a little bit of time.

  • Cut your hard-cooked eggs in half lengthwise, remove the yolks and place them in the work bowl of a food processor or blender. A food processor give the yolks a silky smooth texture.
  • Add mayonnaise, plain yogurt, white wine vinegar, Dijon-style mustard, dried dill, celery seed, and a dash hot sauce.
  • Process until smooth and creamy, then season to taste with salt and pepper.
  • Spoon the mixture into a zip-top freezer bag, cut the corner of the bag, and fill the egg white halves with the yolk mixture.
  • Sprinkle with paprika for garnish.
Serving plate of deviled eggs with a swirled, piped-in filling and sprinkling of paprika on top.

Recipe Variation: Curried Deviled Eggs

To make Curried Deviled Eggs, omit the white wine vinegar, Dijon-style mustard, dried dill, celery seed, and hot sauce and replace with the following (see the printable recipe for quantities):

  • Curry powder
  • Cumin
  • Pinch of cayenne

How to Make Perfect Hard-Cooked Eggs on the Stove

Making perfect hard-cooked eggs is simple and if you follow this method, you shouldn’t get that unsightly (albeit harmless) gray ring around the yolk.

  • Gently place the eggs in a saucepan large enough to hold them in one layer.
  • Add cool water to the pan to cover them by about 1 inch.
  • Bring the water to a boil, then immediately remove the pan from the heat, cover and let stand for 15 minutes (for large eggs).
  • Drain and cool by running cold water into the pan until the eggs are cool enough to handle for peeling.

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Classic Deviled Eggs

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With a filling of egg yolks, mayo, and plain yogurt, our recipe for deviled eggs is light, creamy, and has all the flavor of the classic version.

Ingredients

  • 12 large eggs, hard-cooked and peeled (see tips)
  • 1/4 cup mayonnaise
  • 1/4 cup plain yogurt
  • 2 teaspoons white wine vinegar
  • 2 teaspoons Dijon-style mustard
  • 3/4 teaspoon dried dill
  • 1/4 teaspoon celery seed
  • Dash of hot sauce
  • Salt and freshly ground black pepper
  • Paprika for garnish

Instructions

  • Cut the hard-cooked eggs in half lengthwise, remove the yolks and place them in the work bowl of a food processor or blender.
  • Add the mayonnaise, yogurt, vinegar, mustard, dill, celery seed and hot sauce and process until smooth and creamy. Season to taste with salt and pepper.
  • Spoon the mixture into a zip-top freezer bag, snip off one corner, then fill the egg white halves with the yolk mixture. Sprinkle with paprika for garnish.

Tips for Making This Recipe

Recipe Variation: Curried Deviled Eggs

Curry powder is a terrific way to season deviled eggs. To make this variation, omit the white wine vinegar, Dijon-style mustard, dried dill, celery seed, and hot sauce and replace with:
  • 3/4 teaspoon curry powder (or more to taste)
  • 1/2 teaspoon ground cumin
  • A pinch of cayenne.

How to Make Perfect Hard-Cooked Eggs on the Stove

Making perfect hard-cooked eggs is simple and if you follow this method, you shouldn’t get that unsightly (albeit harmless) gray ring around the yolk.
  • Gently place the eggs in a saucepan large enough to hold them in one layer.
  • Add cool water to the pan to cover them by about 1 inch.
  • Bring the water to a boil, then immediately remove the pan from the heat, cover and let stand for 15 minutes (for large eggs).
  • Drain and cool by running cold water into the pan until the eggs are cool enough to handle for peeling.
Calories: 99kcal, Carbohydrates: 1g, Protein: 6g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 166mg, Sodium: 104mg, Potassium: 74mg, Fiber: 1g, Sugar: 1g, Vitamin A: 250IU, Vitamin C: 1mg, Calcium: 34mg, Iron: 1mg
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