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Creamy Deviled Eggs Recipe – Easy Party Appetizer with Fresh Herbs

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These creamy deviled eggs are a crowd-pleasing party appetizer featuring a silky-smooth filling, tangy Greek yogurt, and a burst of fresh herbs. Perfect for entertaining, they’re quick to make and look stunning on any platter.

Ingredients

Scale
  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 2 tablespoons plain Greek yogurt (full-fat preferred)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar or white wine vinegar
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • Smoked paprika or sweet paprika, for garnish
  • Extra chopped herbs, for garnish
  • Optional: thinly sliced radish or microgreens for garnish

Instructions

  1. Place eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch.
  2. Bring to a rolling boil over medium-high heat, then immediately cover, turn off the heat, and let sit for 10–12 minutes.
  3. Transfer eggs to a large bowl of ice water using a slotted spoon and cool completely for about 5 minutes.
  4. Gently tap and roll each egg to loosen the shell, then peel under running water.
  5. Slice eggs in half lengthwise with a sharp knife. Scoop out yolks into a mixing bowl and place whites on a serving tray.
  6. Mash yolks with a fork until crumbly. Add mayonnaise, Greek yogurt, Dijon mustard, vinegar, salt, and pepper. Mash and mix until ultra-smooth.
  7. Fold in chopped dill, chives, and parsley. Taste and adjust seasoning as needed.
  8. Spoon or pipe the creamy filling into each egg white half.
  9. Garnish with paprika, extra herbs, and optional toppings like radish or microgreens.
  10. Serve immediately or chill for up to 2 hours before serving.

Notes

For easier peeling, use eggs that are 7–10 days old and cool them in an ice bath. If the filling is too thick, add a teaspoon of yogurt or splash of milk; if too thin, mash in extra yolk or a spoonful of crushed cracker crumbs. You can boil and peel eggs up to 2 days ahead and store uncut in the fridge. Variations include using avocado, sriracha, or smoked salmon in the filling.

Nutrition

Keywords: deviled eggs, creamy deviled eggs, party appetizer, fresh herbs, Easter, brunch, easy deviled eggs, picnic, potluck, gluten-free

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