These creamy deviled eggs are a classic party appetizer made with hard-boiled eggs, mayonnaise, Dijon mustard, chives, paprika, and a little cayenne. A small amount of softened butter gives the filling an extra smooth, rich texture.
Why You’ll Love These Deviled Eggs
Deviled eggs are easy to make ahead, easy to serve, and work for holidays, cookouts, potlucks, brunches, and parties. This version keeps the classic flavor but adds a little butter to make the filling especially creamy.
What Are Deviled Eggs?
Deviled eggs are hard-boiled eggs that are peeled, sliced in half, and filled with a seasoned egg yolk mixture. The filling is usually made with mayonnaise, mustard, seasonings, and a garnish such as paprika or fresh herbs. The word “deviled” refers to foods made with bold or spicy seasonings, which is why deviled eggs often include mustard, paprika, pepper, or cayenne.
Ingredients for Creamy Deviled Eggs:
These deviled eggs use the classic mayonnaise and Dijon mustard base, plus a small amount of softened butter for an extra creamy filling.
- Large Eggs
- Mayonnaise, Dijon mustard, and butter – Mayonnaise gives the filling body, Dijon adds tang, and a small amount of softened butter makes the filling smoother and richer.
- Seasonings – Cayenne pepper, salt, black pepper, and paprika add flavor without overpowering the eggs.
- Garnish – Paprika and fresh chives add color and flavor before serving.
How to Make Deviled Eggs
Start by hard-boiling the eggs, then cool and peel them. Slice the eggs in half lengthwise, remove the yolks, and mash the yolks with mayonnaise, Dijon mustard, softened butter, chives, salt, pepper, and cayenne. Pipe or spoon the filling into the egg whites, then garnish with paprika and extra chives.
Tips for Creamy Deviled Eggs
For the smoothest filling, mash the yolks well before adding the mayonnaise, Dijon mustard, softened butter, and seasonings. If the filling looks lumpy, press it through a fine mesh sieve or mix it with a hand mixer until smooth. If it feels too thick, add mayonnaise 1 teaspoon at a time until it pipes easily.
For the best texture, the yolks should be fully set but still yellow and creamy, not dry or gray around the edges. The stovetop method in the recipe card works well, but steamed eggs, Instant Pot eggs, or an egg cooker can also work as long as the eggs are fully cooked and cooled before peeling.
Make-Ahead and Storage
- Make-ahead: The egg whites and filling can be prepared up to 2 days ahead. Store the egg whites covered and keep the filling in a separate airtight container or piping bag in the refrigerator. Fill the eggs shortly before serving.
- Storage: Store leftover deviled eggs in a single layer in an airtight container in the refrigerator for up to 2 days.
Creamy Deviled Eggs
- Total Time: 40-45 min
- Yield: 24 deviled eggs 1x
- Diet: Gluten-Free, Keto
Description
These creamy deviled eggs are made with mayonnaise, Dijon mustard, butter, chives, paprika, and cayenne for a smooth, fluffy filling.
Ingredients
- 12 large eggs
- ⅓ cup mayonnaise
- 1 ½ tablespoons Dijon mustard
- 1 tablespoon unsalted butter, softened
- 2 tablespoons finely chopped fresh chives, plus more for garnish
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- Paprika, for garnish
Instructions
- Place the eggs in a large pot and cover with cold water by 2 inches. Bring the water just to a boil over high heat. Cover the pot, remove it from the heat, and let the eggs sit for 12–15 minutes. Transfer the eggs to an ice bath or rinse under cold water to stop the cooking. Chill if not peeling immediately.
- Peel the eggs, then cut them in half lengthwise.
- Scoop the yolks into a bowl and mash with a fork until crumbly.
- Add the mayonnaise, Dijon mustard, softened butter, chives, cayenne, salt, and black pepper. Mix until smooth. Taste and adjust salt or mayonnaise as needed.
- Spoon the filling into a piping bag or zip-top bag. Cut off one corner and pipe the filling into the egg white halves.
- Garnish with paprika and extra chives, then refrigerate until ready to serve.
Notes
- If the filling is too thick, add mayonnaise 1 teaspoon at a time until it reaches your preferred texture.
- For easier peeling, transfer the cooked eggs to an ice bath and let them cool before peeling.
- Prep Time: 15 min
- Cooling Time: 10-15 min
- Cook Time: 15 min
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
I bring my eggs to boil. Turn off heat, leave covered for 10 minutes. Then put directly in an ice bath. I fill a large bowl with ice and water. ( My bff said haha we can’t fill the bathtub with ice? I think we must’ve had a few cocktails that Easter before dying the kids eggs! 😉 Lol) Then to get a clean peel I crack, roll on counter to crack all over then push firmly as I peel. It usually comes off in a few pieces. NOTE : OLDER EGGS PEEL EASIER. I buy mine a few weeks in advance. If they float they will peel.nicely.
Another fun and healthy deviled egg idea– fill eggs with your own homemade guacamole and garnish with slivered organic grape tomatoes and cilantro from the garden. Yummy!
Hi .. I know how most people feel about small appliances, but you will never be sorry if you purchase an egg cooker. I’m old now and only cook for two but I’ve worn out two in 40 years and never been sorry to have one. Don’t need to add anything to the water, but using 4 – 5 day old eggs (or older) does help. My cooker turns itself off when the measured amount of water finishes evaporating and I put the eggs straight into very cold water, Not iced, just very cold wait a minute then crack the egg shells together in the bowl so that they break, nothing violent, just so that the shells are cracked, and start peeling from the most pointed end of the egg, while holding under cool water, or your bowl of cold water. You’ll feel the shell start slipping, if it seems to adhere to the egg again which it might if you take to long to remove the shell, just put it back in the cold water for a second and do it again. DO NOT wait until the eggs cool naturally, be ready to put straight in the cold water and peel when they come out of the hot cooker or water that you’ve boiled them in. Don’t return them to the hot water ever. If the eggs are not hot when placed in the cold water this won’t work. You can get the cookers now days on EBay. I also suggest that either way you cook them, hot water or egg cooker, never let them sit in the hot water (or cooker) once they’re cooking time is up. My cooker does 7 eggs at a time and if you need more, you can use it right away to do another batch by refilling it with cold water and waiting a few minutes for it to cool before starting it again. Takes about 10 – 12 minutes each batch. I hope I haven’t made this sound a lot more complicated than it is and that it might help some one. If anyone is thinking about an egg cooker and is undecided, I vote YES. Have a great rest of the Holidays and New Year.
The secret to peeling eggs is in the cooking. Bring eggs to room temp., place a steamer basket in the pan add enough water to the pan but not so much that the eggs touch the water. Bring water to a boil. Place eggs in steamer basket and cover, lower heat a bit & steam for 12 – 14 minutes. Remove eggs and drop in ice water. The eggs peel perfectly every time. The important thing is to not get the eggs wet. You will be surprised how well this works every time.
I’ve never heard of deviled eggs being a summer food, it’s a staple for my family’s winter holidays. We add a bit of dill to ours, and put the paprika on top so the color isn’t diluted.
We like a bit of horseradish in ours.
I just couldn’t make deviled eggs without a splash of sweet pickle juice!!! Oh YUM!
I never thought to do that Sheryl! I’ll try it next time, thanks!
I love it the same way. Although I like to put 1tsp sweet relish in and a 1/4 tsp of tobasco… I’ve never added butter to it before… Will def have to try!!
U can put a couple of tsp full of baking soda in your boiling water & it makes for easy peeling. sometimes the whole shell will come off in 1 or 2 pieces. Works like a charm!
great tip Missy! I’ll give that a try.
I have tried this but I couldn’t tell any difference. Maybe because I didn’t have a problem with them before?
The real secret to easy peeling eggs is to use old eggs! I plan my deviled egg making and purchase my eggs at least 2 weeks in advance. Simply Iit gives the shell time to detach from the egg. The membrane will separate from the shell because oxygen permeates the shell and seperates the membrane from the shell. Vinegar is good when cooking poached eggs to keep the egg together.
To ease peeling add vinegar to boiling water. Put boiled eggs directly into ice water. Peel under running water. Voila!
I cannot peel a hard-boiled egg nicely to save my life! These sound good; I’ve never thought of using butter, and butter makes everything better, doesn’t it? I’m not a big egg-eater, but my husband and kids are crazy about deviled eggs. I’ll have to give your recipe a try!
🙂 These sound good! My secret ingredient is a splash of apple cider vinigar – just a splash!
ooh I never heard of that shelly. I’ll have to try it! Thanks for your comment!