Simple Deviled Eggs

April 19, 2019Laura

I can’t believe it’s almost Easter! This year is really flying by! I’ve had a few people request my deviled egg recipe and I wanted to be sure to share it before Easter. It’s pretty basic and the way I’ve made deviled eggs for years. I also shared how I get the perfect hard boiled eggs below.

I use the Instant Pot to make my hard boiled eggs. If you have never tried this method before, you will be amazed by how easily they peel. Here’s how I do it:

  1. Place 1 cup of water into bottom of Instant pot and place trivet/rack inside.
  2. Put eggs on top of trivet. Cook on manual pressure for 5 minutes.
  3. Allow to natural release for 5 minutes, then manually release any remaining pressure.
  4. Carefully remove eggs from Instant Pot and put into ice water. Allow to cool in water for 5 minutes, then peel.


A little tip on the filling, you can put the yolks in a bowl and mash them with a fork. However, a food processor works much better. Just place the yolks and all ingredients into the processor and pulse until smooth. Easy peasy! Hope you have a great Easter!

Print Recipe

Simple Deviled Eggs

  • Total time: 20 minutes
  • Serves: 6 (Serving Size: 2 halves)
  • Calories 120.1


  • 6 large eggs, hard boiled & peeled
  • 3 Tbsp mayo
  • 1 tsp yellow mustard
  • 3 tsp dill pickle juice
  • 1/2 Tbsp dried chives
  • 1/8 tsp each salt & black pepper
  • Paprika, for topping


  • 1)

    Slice hard boiled eggs in half.

  • 2)

    Remove yolks and place in a medium bowl. Mash yolks with forks.

  • 3)

    Add in mayo, mustard, pickle juice, chives, salt & pepper. Stir well until combined.

  • 4)

    Using a piping bag or spoon, fill each egg with mixture. Top with paprika. Refrigerate and enjoy.

Food Processor:

  • 1)

    If using food processor: Add yolks, mayo, mustard, pickle juice, chives, salt & pepper to processor. Pulse until smooth. Fill each egg with mixture and top with paprika.

Nutrition (Per Serving)

Net Carbs0.4g
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