Ingredients
- 1 dozen hard boiled and peeled eggs
- ½ cup of mayonnaise
- 1 teaspoon mustard (yellow, Dijon, or spicy brown)
- 1 teaspoon vinegar white wine vinegar, or apple cider vinegar
- 2 teaspoon lemon juice
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- Salt to taste
- Black pepper to taste optional
- Chives as a garnish or a sprinkle of paprika optional
Instructions
- Slice the hard boiled eggs in half lengthwise with a sharp knife. Remove the yolks into a separate large bowl. Place the egg whites with the openside facing up on a serving dish. Add to the yolks: mayonnaise, mustard, vinegar, lemon juice, garlic powder, onion powder, salt and pepper. Use an immersion blender until the egg yolk mixture is completely smooth. Use a spoon to fill each of the white halves. Garnish with chopped chives. Serve at room temperature as a finger food, or a meal. Enjoy!
- Place in an airtight container in the fridge to store for 4 days.
Notes
Tips For Making the Best Deviled Eggs
- Don’t over cook your hard boiled eggs! I like to time my eggs for 9 minutes after dropping them into a boiling pot of water. This will give you the best results for making the perfect hard-boiled eggs by giving you those creamy yolks for the best deviled eggs. The best part is it will help in making the filling rich and creamy. Some people have luck using the instant pot or pressure cooker to hard boil their eggs, but for me the stove top is the best way to control the cooking process.
- Place the boiled whole eggs in an ice bath in the fridge until completely cooled. It will make peeling the shells off a lot easier.
- Slice the egg whites down long ways. This will help them be more stable on a dish when serving. You can even shave off a slice on the underside so they do not rock like a boat.
- Always feel free to make this recipe your own by substituting out the mayonnaise for homemade yogurt, kefir, cream cheese, sour cream, or clabber.
- You can mash the egg yolk mixture together with a fork or potato masher, however I like to use an immersion blender. It makes for a decadent creamy filling.
- I only use my mayonnaise recipe whenever I make this deviled egg recipe. It’s super tasty and adds that extra nutritional benefit to it! (Find the recipe here and try adding it to a low carb snack!) If not, store bought mayonnaise can be used.
- I like to use a cookie dough scooper to divvy up the filling for the center of the egg whites. You can also use a small spoon, a piping bag or zip-top bag with the corner snipped off if you want the filling to look a little more decorative than it does with a cookie scoop.