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Bright, Punchy, Dijon Deviled Eggs

These easy, bright, punchy, dijon deviled eggs are delicious, creamy, and easy to make. They’re perfect for a simple appetizer, lunch with the family, or a holiday cookie tray. They have just the right amount of spice, with smoked paprika and pepper to give them a kick.

rich tasty, dijon deviled eggs appetizer served on a plate and garnished with paprika and scallion

Dijon Deviled Eggs Recipe

One of the best ways to make an egg taste great is to make them into deviled eggs. They are usually served as a side dish or appetizer.

Deviled eggs are made from hard-boiled eggs, with yolks mashed with mayonnaise and mustard, vinegar, salt, pepper, and many more ingredients.

Whether you’re hosting a party, bringing a dish to a potluck, or just looking for a quick and easy snack, deviled eggs are perfect. They are also the perfect addition to any Easter buffet.

Why you should try this recipe:

  • They are a creamier and tastier version of regular boiled eggs.
  • They are a great source of protein 
  • They are quite easy to make  
Dijon Deviled eggs on a platter garnished with paprika and green onions

How to boil eggs perfectly for deviled eggs

Hard-boiled eggs are the main ingredient in deviled eggs and are easy to make. 

All you need t do is boil the eggs for 10 to 12 minutes, then place them in an ice bath or cold water to let them cool. Peel and use for the perfect deviled eggs.

  • Boil your eggs for at least 10 to 12 minutes to be well-boiled. 
  • When eggs are hard-boiled, remove them from the hot water and put them into the cold icy water. 
  • Allow the eggs to stay in cold/icy water for at least 5 minutes before trying to peel them. Putting the eggs in cold/icy water after boiling makes the eggs easier to peel. 
  • Another thing to note is that putting hard-boiled eggs into cold water helps separate the egg membrane from the shell.

Click this link to learn more about how to boil eggs perfectly.

Ingredients for making Dijon Deviled eggs

The ingredients for making deviled eggs are simple. You’ll need hard-boiled eggs, mayonnaise, dijon mustard, lemon/white wine vinegar, hot sauce, salt and pepper to taste. Smoked paprika for garnish! You can also add some pickles or olives for a unique flavor.

  • Eggs: Don’t forget the most crucial part of your preparation— Eggs! You will need to boil them until they are hard-boiled. 
  • Egg yolks: You will get egg yolks from the hard-boiled eggs.
  • Mayonnaise: does a good job making egg yolk creamy. 
  • Dijon Mustard: gives the egg a tangy punch taste; you cannot go wrong with this. 
  • Vinegar: helps to heighten that tangy taste needed to balance out the dish’s creaminess. You can use lemon juice if you don’t have vinegar.
  • Hot sauce: for more spice!
  • Salt and pepper: add to taste
  • Smoked Paprika: This is needed to add the much-needed garnish t the finished product
Ingredients for making deviled eggs

How to make Deviled eggs

  • Boil the eggs and peel them.
  • Slice them and separate the yolk from the egg white.
  • Mash the yolks and add other ingredients to them.
  • Mix everything together with a fork until it’s smooth.
  • Stuff the egg whites with the mixture
  • Sprinkle some smoked paprika for garnish if desired.
  • Serve and enjoy!

What do you eat deviled eggs with?

Deviled eggs are the perfect appetizer, and they’re great served with chips, crackers, or vegetables. You can also serve them with a side dish such as potato salad or coleslaw.

Here are some of my favorite options to eat it with.

Deviled egg served on a white individual plate. Garnished with paprika and scallions.

How long are Dijon deviled eggs good for?

Deviled eggs are good for up to 3 to 4 days when stored in the refrigerator in an airtight container.

Can you make deviled eggs ahead?

Yes, deviled eggs can be made ahead of time since deviled eggs are served cold. They can be prepared, filled, and refrigerated for up to 24 hours before serving.

In fact, you can prepare them up to two days ahead of time; just remember to preserve the egg whites and yolk filling separately. Cover the eggs with plastic wrap or store them in an airtight container to keep them fresh.

Storage tips for leftovers

You are unlikely to have leftovers for deviled eggs but if you do, you can refrigerate any leftover and enjoy them another time.

Deviled eggs can last up to four days if refrigerated properly. Make sure you keep them in an airtight container or cover them tightly with plastic wrap. However, try to finish them up before the four days are over for the fresh, creamy, and tangy taste you had on the first day. 

Other Recipes you should try:

Deviled Eggs

Satisfy your taste buds with these classic deviled eggs recipe. Creamy yolks mixed with tangy mustard and mayonnaise make the perfect party appetizer or lunchtime treat.
5 from 2 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: deviled eggs, Eggs
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 6 Eggs
Calories: 111.7kcal


  • 6 eggs large size
  • 3 tablespoon mayonnaise
  • 1-1/2 teaspoon dijon mustard
  • 1/4 teaspoon garlic powder
  • 1-1/2 lemon juice or white wine vinegar
  • dash of hot sauce I love Tobasco
  • salt and black pepper to taste
  • smoked paprika for garnish


  • Heat water in a saucepan over high heat until it comes to a rolling boil.
  • Reduce the heat to low, then gently place the eggs in a single layer into the bottom of your pot using a tong or a skimmer.
  • Increase the heat to medium-high and let the eggs boil for 12 minutes.
  • When time is up, carefully lift your eggs with a tong or slotted spoon from the heat and place them into a bowl almost filled with cold water (ice bath) to stop the cooking process until it is cool enough to handle – about 5 minutes.
  • Peel the eggs and slice them in half lengthwise, then remove the yolk from the egg whites and place them in a small bowl. Keep the egg whites on a large plate.
  • Mash the yolks with a fork. Add the mayonnaise, mustard, lemon juice, hot sauce, salt, and pepper.
  • Mix everything together with a fork until it’s smooth.
  • Pipe the egg yolk mixture into a piping tube or piping bag. Then pipe into the hole of each egg white or use a spoon to distribute the mixture into the egg white.
  • Sprinkle some smoked paprika for garnish if desired.


Calories: 111.7kcal | Carbohydrates: 0.6g | Protein: 5.7g | Fat: 9.4g | Saturated Fat: 2.2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2.8g | Trans Fat: 0.03g | Cholesterol: 166.6mg | Sodium: 111.6mg | Potassium: 66.8mg | Fiber: 0.04g | Sugar: 0.3g | Vitamin A: 242.6IU | Vitamin C: 1mg | Calcium: 25.7mg | Iron: 0.8mg

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