Who can resist creamy, bite-sized goodness? These classic Southern deviled eggs are ultra-creamy, with just the right amount of kick from Dijon mustard. Made with Greek yogurt, and finished with a sprinkle of paprika and chives, they're the perfect party-starting appetizer!

me holding one Classic Southern Deviled Eggs up close.

Heather's Strong Thoughts on Deviled Eggs

Honestly, I am sad I missed out on so much of my life without deviled eggs. They were a no-go for me for most of my life. Like NO THANK YOU - get them away from me. I would much prefer Southern-style sausage balls or SO MANY other Southern snacks and appetizers instead.

But you know what happened? I grew up lol.

My palate changed like lots of ours do when we get older. I decided to try my mom's deviled eggs with Dijon mustard one holiday and WOW! I couldn't believe I had been missing out.

Classic deviled eggs are a Southern appetizer staple. They are at any holiday party from Easter through Christmas. Any bridal or wedding shower. They can be prepped ahead and expected to be amongst the spread of food at big celebrations and gatherings. I even love putting a twist on them now like deviled eggs with BBQ sauce drizzle or deviled eggs with boursin cheese.

They are simple to make too. Hard-boiled eggs, cut in half, pop the yolks out, and mix with a hand mixer to make the filling ultra smooth and creamy, add in the other ingredients like Greek yogurt, cream, dijon mustard, and spices, pipe back into the egg whites and top with paprika and chives. Serve in the designated deviled egg tray every good Southerner has and wha-laa! You now have an easy recipe for deviled eggs!

First Things First, the Egg Prep!

To start you need to prep your eggs first by hard boiling them. Which is easy, but also easy to mess up. After making this recipe tons and tons of times and having hard-boiled eggs in the fridge for snacks - this is how I found it best to do it.

Place 6 eggs in a large pot and cover with water.
Place on burner and turn to high heat.
Once the water comes to a boil, start a timer for 10 minutes.
Once the 10 minutes is up, remove from heat and pour out the hot water. Fill the pot with ice and refill now with cold water.
Leave to cool for 20 minutes until the eggs are completely cool.
Gently crack the shell and peel it completely off.
Store in an airtight container until needed.

⭐️PRO TIP⭐️ - this step can be done 2-3 days in advance if needed.

Step 2 - make the filling

slicing hard boiled eggs on cutting board — Slice each hard-boiled egg down the middle longways.

egg yolks in a clear bowl. — Put the yolks in a bowl and set aside the whites for later.

egg yold, cream, dijon mustard, and yogurt in a clear bowl with a fork. — Using a fork, mash all egg yolks until mostly smooth with no lumps remaining.

egg yolk filling in a clear bowl. — Add in Greek yogurt, cream, and Dijon mustard, with spices, and continue using the fork to mash together - I also like to use a hand mixer to make this process a little faster and get the filling ultra smooth and creamy!

Step 3 - fill!

putting the egg yolk filling for deviled eggs in a piping bag — Spoon the filling into a large piping bag.

egg yolk filling in a disposable pipping bag — Snip the bottom off and twist the top to seal before piping.

piping in egg yolk mixture in egg whites on a white platter. — Pipe the filling into each eggs white - making sure to use all of the filling.

Classic Southern Deviled Eggs on a white platter. — Sprinkle the tops with paprika, freshly chopped chives, a little salt, and freshly cracked black pepper to finish. Serve immediately or pop in the fridge until needed.

⭐️PRO TIP⭐️ - I have filled the eggs a number of different ways. You can use use a spoon to spoon the filling in, you can use a disposable piping bag like above, snip the tip-off, and pipe the filling inside. Or even use a Wilton 1M piping tip to make them a little extra fancy looking if you are feeling up to it. It's a choose your own adventure and do whatever you want kinda situation!

Recipe

Southern Deviled Eggs with Dijon Mustard (No Mayo)

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Author: Heather Bilyeu
Total Time: 35 minutes
Yield: 12 1x
Diet: Gluten Free

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Description

Who can resist creamy, bite-sized goodness? These classic Southern deviled eggs are ultra-creamy, with just the right amount of kick from dijon mustard. Made with Greek yogurt, and finished with a sprinkle of paprika and chives, they're the perfect party starting appetizer!

Ingredients

Scale

6 Eggs
2 Tablespoons Non-Fat Greek Yogurt
3 Tablespoon Cream
2 Teaspoons Dijon Mustard
¼ Teaspoon White Pepper
¼ Teaspoon Salt
Paprika and Chives for Topping

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Instructions

Hard Boil Eggs

Place 6 eggs in a large pot and cover with water. Place on burner and turn to high heat.
Once the water comes to a boil, start a timer for 10 minutes.
Once the 10 minutes is up, remove from heat and pour out the hot water. Fill the pot with ice and refill now with cold water.
Leave to cool for 20 minutes until the eggs are completely cool.
Gently crack the shell and peel it completely off.
Store in an airtight container if prepping beforehand. If not, continue you on below.

Filling

Slice each hard-boiled egg down the middle longways, placing the yolk into a bowl. Set egg whites aside for later.
Using a fork, mash all egg yolks until mostly smooth with no lumps remaining.
Add in greek yogurt, cream, and Dijon mustard, with spices, and continue using the fork to mash together until smooth and creamy.

To Assemble

Using a spoon or a piping bag, fill each egg white with the yolk filling. Making sure to add a large amount to each.
Finish by sprinkling the tops with the remaining paprika, freshly chopped chives, a little salt, and freshly cracked black pepper.
Place on a platter and enjoy!

Notes

You can use mayo in place of the greek yogurt if desired.
Deviled eggs can be made up to a day ahead of time. Store in the fridge tightly covered.
Hardboiled eggs can be made up to 4 days ahead of time, keeping peeled and whole until time to make the filling.

Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 egg
Calories: 60
Sugar: 1.1 g
Sodium: 116.5 mg
Fat: 3.2 g
Carbohydrates: 1.4 g
Fiber: 0.1 g
Protein: 6.1 g
Cholesterol: 96.5 mg

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