Creamy Dijon Deviled Eggs Recipe Is the Perfect Bite (4 Ingredients, 20 Minutes) by Donna John
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Deviled eggs don't have to be complicated. Elevated with Dijon mustard and smoked paprika, these deviled eggs are a little bite of heaven. Make this deviled egg recipe your new family tradition on Memorial Day, July 4th, Labor Day, Thanksgiving, Christmas or Easter.
The simple four-ingredient deviled eggs are made with mayonnaise, Dijon mustard and a touch of cayenne for a little (very little) spice. If you're not into cayenne, leave it out. Mash the egg yolks with the mayonnaise, mustard and cayenne to create the deviled egg filling. Stuff it back into the egg whites and dust with smoked paprika, if you'd like. Store the eggs in the refrigerator until ready to serve.
If you're like me and get frustrated trying to peel some hard-boiled eggs, you need to try cooking the eggs in your Instant Pot™. It is the only way I make hard-boiled eggs anymore. The shells almost fall off! If you've never cooked eggs this way, here's how to cook hard-boiled eggs in the Instant Pot™.
These creamy Dijon deviled eggs are the perfect appetizer, side dish or snack. Plus, the deviled eggs are high in protein. (Check out the health benefits of protein and the health benefits of eggs.)
Be sure to make enough for everybody!
What's your favorite ingredients in deviled eggs?
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24
Ingredients
- 1 dozen eggs, hard-boiled
- 1/2 cup mayonnaise
- 3 teaspoons Dijon mustard (or to taste)
- 1/4 teaspoon cayenne pepper (or to taste)
- smoked paprika, for garnish (optional)
Here’s how to make it:
- Cut the hard-boiled eggs in half and scoop the yolks into a bowl. Mash the eggs with a fork.
- Add the mayo, Dijon, cayenne and salt and pepper, to taste. Mix until smooth and creamy. (If you don't like Dijon mustard, use your favorite style of mustard. If you like sweet deviled eggs, you can use sandwich spread instead of mayonnaise.)
- Fill the egg whites with the filling. Sprinkle with the smoked paprika. Refrigerate until ready to serve. Store the eggs in an airtight container in the fridge.
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