Imen This Ina Garten Deviled Egg Recipe is a creamy and tangy appetizer, which uses Greek yogurt and Dijon mustard. It’s a classic, foolproof recipe, ready in about 35 minutes.
Ina Garten Deviled Egg Recipe Ingredients
- 6 large eggs
- 3 tbsp plain Greek yogurt (or mayo)
- 1 tsp Dijon mustard
- 1/4 tsp Worcestershire sauce
- 1 tbsp sweet pickle relish
- Salt and pepper, to taste
- Smoked paprika (for garnish)
- Fresh chives, chopped (for garnish)
How To Make Ina Garten Deviled Egg Recipe
- Boil the eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 12 minutes.
- Cool the eggs: Transfer eggs to an ice bath and chill for 10 minutes. Peel once cooled.
- Prep the filling: Slice the peeled eggs in half and remove the yolks. Place yolks in a bowl.
- Mix the filling: Add Greek yogurt, Dijon mustard, Worcestershire sauce, relish, salt, and pepper to the yolks. Mash until smooth.
- Fill the eggs: Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish and chill: Sprinkle with smoked paprika and chopped chives. Chill before serving, if desired.
Recipe Tips
- How long to boil eggs for deviled eggs: Let them sit in hot water for 12 minutes after bringing to a boil—this ensures firm, bright yellow yolks.
- What can I use instead of Greek yogurt?: Mayonnaise is a classic substitute if you prefer a richer flavor.
- How to peel eggs easily: Use an ice bath to cool them quickly—this helps separate the shell from the egg white.
- How far ahead can I make deviled eggs?: You can prep them up to 1 day in advance and store covered in the fridge.
- How to make the filling extra smooth: Mash yolks thoroughly and stir well, or blend for a super creamy texture.
What To Serve With Deviled Eggs
These deviled eggs are a versatile appetizer that pairs well with:
- Charcuterie boards
- Crisp veggie platters
- Mini quiches or finger sandwiches
- Fresh fruit salad
- Sparkling wine or lemonade
How To Store Deviled Eggs
Refrigerate: Store deviled eggs in an airtight container in the fridge for up to 2 days. Keep them chilled until ready to serve.
Freeze: Not recommended. The texture of the egg whites changes and becomes rubbery when frozen.
Deviled Eggs Nutrition Facts
- Calories: 78
- Protein: 6g
- Fat: 5g
- Carbohydrates: 1g
- Fiber: 0g
- Sugar: 0g
- Sodium: 120mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use mayo instead of Greek yogurt in deviled eggs?
Yes, mayo is a traditional option and will give a richer flavor.
Why are my deviled eggs lumpy?
Make sure to mash the yolks well and stir the filling until smooth. Using a food processor helps too.
Can I make deviled eggs the day before?
Yes, prep them a day ahead and store in the fridge. Add garnishes just before serving for freshness.
How do I prevent deviled eggs from tipping over?
Slice a tiny bit off the bottom of each egg white half to create a flat base.
Are deviled eggs healthy?
They can be! Using Greek yogurt lowers the fat and adds protein compared to mayo.
Try More Recipes:
- Ina Garten Summer Minestrone Soup
- Ina Garten Cream of Broccoli Soup
- Barefoot Contessa Black Bean Soup Recipe
Ina Garten Deviled Egg Recipe
Description
A lighter, tangier take on classic deviled eggs—perfect for parties, brunch, or an easy make-ahead snack.
Ingredients
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, remove from heat, cover, and let sit for 12 minutes.
- Transfer eggs to an ice bath. Chill for 10 minutes, then peel.
- Slice eggs in half and remove yolks to a bowl.
- Mix yolks with yogurt, mustard, Worcestershire sauce, relish, salt, and pepper until smooth.
- Spoon or pipe the mixture back into the egg whites.
- Garnish with paprika and chives. Chill before serving.
