My Favorite Deviled Eggs

By Laura Mack
March 29, 2018

My Favorite Deviled Eggs are creamy, tangy, tender, and studded with fresh chives. Deviled eggs are great for an appetizer, snack, or just about any time and, even though they’ve been around forever, they’re still much loved and forgiven for being “old-fashioned.” I’ve yet to be an event where deviled eggs are served that they aren’t among the first items to be gobbled up.

While deviled eggs are welcome all throughout the year, there’s something about springtime that makes them feel fresh and new. Perhaps because the yellow yolks remind me of daffodils, or perhaps because many of us, here in the US at least, associate them with the abundance of hard-boiled eggs from decorating Easter eggs. The reappearance of fresh chives in my garden after a long winter inspires me as well since eggs and fresh chives are a match made in heaven.

As I mentioned in my post for Instant Pot Hard Boiled Eggs, I’ve rarely encountered a deviled egg that I’d refuse, but some recipes are better than others. The variations are endless and, although I’m not opposed to the addition of avocado, bacon, pesto, or the like, My Favorite Deviled Eggs are fairly straightforward.

In addition to the eggs and mayonnaise in most recipes, I like to add sour cream, spicy brown mustard, and dill pickle juice for tang and to balance the richness. My final additions include Old Bay Seasoning and a healthy dose of black pepper to taste before folding in a generous quantity of minced fresh chives, plus more for garnish. I’m a huge fan of fresh chives because they add a subtle onion and garlic flavor that does not overpower other delicate flavors. While you could substitute green onions, I find their flavor too pronounced for eggs. As far as a garnish is concerned, there are few savory dishes that don’t benefit from the eye appeal of a dusting of fresh green chives.

Being a mom, I’m well-aware of the aversion to any green vegetation possessed by many children (and some adults). In that case, of course, you should feel free to leave the chives out some of the deviled eggs — they’ll still be delicious. The rest of us will thank you, though, for including them. I once had a catering client tell me that these were the best-deviled eggs she’d ever eaten.

Every deviled egg begins with a hard-boiled egg, and you can get there any way you’d like: boiled, steamed, pressure cooked (Instant Pot), or even ready-to-eat boiled and peeled eggs in a bag from the grocery store. I won’t judge.

As far as mustard is concerned, I like to use a spicy brown version, such as Gulden’s brand, but the plain yellow variety, dijon, or stoneground will work, depending on your taste preferences and what you have on hand. I will admit that the turmeric in the plain yellow mustard will add an extra sunny glow to the yolk filling that is appealing. For a bit of extra acid, I like to use a splash of dill pickle juice, but a little white wine vinegar will work (start with half the amount and adjust to taste).

For seasoning, being the daughter of New Englanders, Old Bay Seasoning blend (which has celery salt, and assorted other spices) is my go-to, plus ground black pepper. Of course, you can substitute regular salt (start with less and adjust to taste) and a dash of paprika or whatever else suits your fancy. Keep in mind that only the filling will have salt, not the white, so it should be well seasoned. If in doubt, scoop some of the filling into a white, taste test, and adjust seasoning as needed. Someone has to take one for the team, because no one likes a flat-tasting deviled egg!

For filling the egg whites, a spoon will work, although I use a pastry bag (no star tip that the chives will clog) because it’s faster for me and looks nice. A plastic bag with the corner snipped off will also do the trick.

Deviled eggs are great any time, but they are a brilliant low carb choice to bring to a potluck because they are popular with nearly everyone (except my husband, who hates eggs). Just be sure to get a few for yourself before they’re gone! Yes, I learned that lesson the hard way.

While eggs may be one of nature’s perfect foods in terms of nutrition, My Favorite Deviled Eggs may be among the perfect foods in terms of taste. Give them a try and let us know what you think in the comments section! And feel free to tell us about your favorite deviled egg.

My Favorite Deviled Eggs

Author: Laura Mack
Recipe type: Appetizer
Prep time:  10 mins
Total time:  10 mins
Serves: 24 halves

Print the Recipe

Creamy, tangy, tender, and studded with fresh chives.


12 large eggs, hard boiled and peeled

3 tbsp / 1.5 oz / 42 g mayonnaise

3 tbsp / 1.5 oz / 42 g sour cream

2 tsp / 10 g dill pickle juice

1 tsp / 5 g mustard: spicy brown, yellow, or dijon

⅜ tsp Old Bay Seasoning, more or less to taste

¼ tsp ground black pepper, more of less to taste

2-3 tbsp minced fresh chives (reserve 1 tbsp for garnish)


  1. Slice the eggs in half lengthwise. Remove yolks to a medium bowl and arrange whites on serving platter.
  2. Using a fork, mash the yolks as finely as possible by pressing the fork against the bottom and sides of the bowl. Add remaining ingredients, except for chives, and blend well with a spatula. Reserving 1 tbsp of chives for garnish, fold in 1-2 tbsp of chives into the filling. Taste filling and adjust seasonings to taste. Keep in mind that the filling should be well-seasoned to compensate for the lack of seasoning on the egg whites.
  3. Using a spoon or pastry bag, and dividing evenly among the cavities of the egg whites, mound the filling. If you don't have a pastry bag, a disposable plastic bag with the corner snipped off will also do the trick. Sprinkle with reserved chives and serve. If making ahead, or storing left-overs, cover well and refrigerate for up to 5 days.


Nutritional info* for one half egg serving: 49 cal, 3.6 g total fat (65%), 1.1 g sat fat, 0.8 g total carbs, 0 g fiber, 0.8 g net carbs, and 3.2 g protein.

*I use Living Cookbook 2015, along with package information and data from, to calculate the nutritional information for my recipes. Thus, I can make no guarantees as to the accuracy.

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