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!
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
Step 3 - fill!
⭐️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!
PrintRecipe
Southern Deviled Eggs with Dijon Mustard (No Mayo)
- Total Time: 35 minutes
- Yield: 12 1x
- Diet: Gluten Free
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
- 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
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
Disclosure. Some of the links below are affiliate links, which means that if you click on a product link, I may receive compensation. This compensation comes at no additional cost to you, and as always I only recommend products I trust! Heather Bilyeu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
You said, "sad I missed out...of my life without deviled eggs. I wasn’t a fan...But my mom’s classic southern deviled eggs made me a lover overnight'..."
That makes no sense. Either you had them as a kid or not. Are you trying to say you were an adult before you realized mom made good deviled eggs? C'mon, quit being disingenuous by making up silly lead in stories - we're not that stupid...
Yes! Exactly....I did not like deviled eggs growing up as a kid but love them now! I would love to hear some of the foods that you didn't like as a kid but enjoy now as an adult. I know we all have some. Thanks for reading the post!