Eggs are one of the simplest yet most versatile foods, and that’s because of all the ways that you can make them. Many people like scrambled or fried eggs for breakfast, and there’s no doubt that a soft-boiled egg goes so well in ramen noodles. But if you want to serve eggs as an appetizer, these easy deviled eggs could be just what you’re looking for. From start to finish, these deviled eggs take just over 20 minutes to make, and much of that time simply involves cooking the eggs.
Recipe developer Michelle McGlinn comes up with plenty of amazing recipes and even though this one is easy, it’s still incredibly delicious. "I like making deviled eggs because they look so fancy but take no time at all to prepare," McGlinn explains. "Plus, they are endlessly customizable! This recipe is creamy and tangy with a fresh taste of dill and earthy black pepper. It’s a simple recipe, but each flavor is so independent that each one stands out against the other." McGlinn adds that she loves to enjoy these eggs on Easter with family and on a few other occasions. "This recipe also works well for summertime soirees because it is so fresh and tangy," McGlinn notes. And, we’d go as far as to say that they work pretty well for fall, winter, and springtime soirees as well!
Gather the ingredients for these easy deviled eggs
Kick things off by making a list and heading to the grocery store. For this recipe, you will need eggs, crème fraîche, mayonnaise, Dijon mustard, salt, cracked black pepper, and small dill fronds.
Boil the eggs
Select your favorite small saucepan and add the eggs. Fill the saucepan with water, making sure to cover the eggs so they are fully submerged. The water should cover the eggs by 1 inch.
Place the saucepan on your burner and turn the heat to medium-high. Bring the water to a boil, and when you see bubbles reach the water’s surface, remove it from the heat, cover, and let sit for 10 to 12 minutes.
Add eggs to the ice bath and remove the shells
When your timer goes off, remove the eggs from the hot water immediately and transfer them to a bath of ice and water. Allow the eggs to cool off in the ice bath for about 5 minutes.
Once cooled, remove the egg shells and slice the eggs in half lengthwise. Take out the yolks and put them in a small bowl. Repeat these steps for each of the eggs.
Mash the yolks and add the mayonnaise, crème fraîche, Dijon, and salt
Using a fork, mash the egg yolks in a bowl until they are very finely mashed. Then, you can add the other ingredients for the filling including mayonnaise, crème fraîche, dijon, and salt. Be sure to stir vigorously to combine and make a smooth, creamy filling. You can also add a little more salt to taste.
"Crème fraîche is a little bit like sour cream and yogurt combined; slightly tangy, but not sour, and super creamy," McGlinn notes of her special ingredient. "It makes an amazing filling for deviled eggs because it adds more depth and tang than the standard mayonnaise."
Pipe the filling into the eggs
For this step, you can use either a spoon or a pipe to fill the empty halves of the eggs with the yolk mixture. After you fill each one, add a little black pepper on top and then top with dill fronds.
Serve your easy deviled eggs
This part of the recipe calls for a little bit of celebration, because it means that you can finally dig in! These eggs are great as a solo act, but McGlinn provides a few great serving suggestions. "I really like having deviled eggs with tea, hot or iced," McGlinn shares. "They are also good on a crudite platter, or alongside appetizers like blini and smoked salmon and strawberry crostinis. And if having for brunch hors d’oeuvres, they go great with mimosas!"
Anything left? Don’t sweat it. "To save, you can put them on a deep plate and cover carefully with plastic wrap or store in an airtight container and place in the refrigerator," McGlinn shares.
- 6 eggs, rinsed and dried
- 3 tablespoons crème fraîche
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon cracked black pepper
- 12 small dill fronds, for topping
- Add the eggs to a small saucepan and cover with water. Water should cover the eggs by 1 inch. Bring to a boil over medium-high heat, then remove from the heat and cover for 10 to 12 minutes.
- Immediately remove the eggs from the hot water and place them into a bath of ice and water. Allow the eggs to cool completely, about 5 minutes.
- Once cooled, remove the egg shells and slice in half lengthwise. Remove the yolks and place into a small bowl.
- Mash the yolks with a fork until very finely mashed, then add mayonnaise, crème fraîche, Dijon, and salt, and stir vigorously to combine into a smooth, creamy filling. Add more salt to taste, if desired.
- Spoon or pipe the filling into the empty egg halves until all 12 halves are filled. Crack black pepper on top of filling, then top with dill fronds to serve.