A Note on This Recipe
Deviled eggs can be as simple or as elaborate as you like. The part that matters most is the eggs themselves: a clean peel and yolks cooked just right.
Everything else is flexible. Tools like a sieve, hand mixer, or piping bag are optional, depending on the texture or shape you’re after. The filling here is a classic mix of mayo, Dijon, and vinegar, with sour cream for extra creaminess and a spoonful of Chick-fil-A sauce for a touch of smokiness and sweetness. They work as a make-ahead holiday appetizer, a breakfast, or a snack, with whatever toppings you like.
About the Method
Start with hard-boiled eggs. Fully cooked yolks mash up smooth, and firm whites hold the filling well. Lower six eggs into boiling water and cook them for about 10 to 12 minutes over medium-high heat. For eggs that peel cleanly, here’s my easy-peel boiled eggs video.
Mash with a fork and spatula. A smooth, creamy yolk mixture is what makes the filling work. A fine-mesh sieve, hand mixer, or ricer will all do it, but I stick with a fork and spatula. Mash the yolks with the fork, then rub them against the side of the bowl with the spatula. It’s a small arm workout, but it means one bowl, fewer dishes, and no yolk left behind in a sieve.
Fill with two spoons instead of piping. A round tablespoon measuring spoon gives the filling a neat, rounded shape. Fill it generously, then use a small coffee spoon to slide the filling into the egg white. No piping bag to fill or clean.
Add sour cream and a flavor boost to the mayo base. Egg yolks are dense, so sour cream helps make the filling creamier and lighter, with a hint of tang. My favorite shortcut is Chick-fil-A sauce, which adds a subtle smokiness and sweetness that goes surprisingly well with eggs.
How to Make It
Prep the Eggs
Cook the hard-boiled eggs and let them cool completely, then peel. Halve each egg lengthwise with one clean cut of a thin, sharp knife, rather than sawing back and forth. Scoop the yolks into a bowl with a small coffee spoon.
Make the Yolk Mixture
Add the sour cream, mayonnaise, Chick-fil-A sauce, Dijon mustard, vinegar, and salt to the yolks. Mash with a fork, then rub against the side of the bowl with a spatula until smooth and creamy. Go lighter on the salt if your toppings are salty.
Assemble the Eggs
Scoop the filling generously with a round tablespoon measuring spoon, then use a small coffee spoon to slide it onto each egg white in a rounded mound. Finish with a dot of whole-grain mustard, or any topping of your choice. See the topping ideas below for more.
Serve or Store
Serve right away, or make ahead by refrigerating the egg whites and the yolk filling separately in sealed containers. Assemble just before serving so the filling stays fresh and toppings like bacon stay crisp.
Topping Ideas
Deviled eggs are easy to change up with toppings. Here are some of my favorites:
- Air fryer bacon: Crispy and salty. Add it right before serving so it stays crisp.
- Caramelized onions: Sweet and savory.
- Quick-pickled red onions: Tangy and bright, with a nice pop of color.
- Spinach and basil pesto: Fresh and herby.
Whole-grain mustard, sweet relish, and capers are also quick options if you want something from the pantry. Some of these toppings are salty, so use a lighter hand with the salt in the filling.
Ingredients
- 6 hard-boiled eggs
- 2 tbsp sour cream
- 1 tbsp mayonnaise
- 1 tbsp Chick-fil-A sauce
- ½ tsp Dijon mustard
- ½ tsp apple cider vinegar
- ⅛ to ¼ tsp salt
- Whole-grain mustard for topping
Instructions
- Cook six eggs in boiling water over medium-high heat for 10 to 12 minutes. Let cool completely, then peel.
- Halve the eggs lengthwise with one clean cut of a thin, sharp knife. Scoop the yolks into a bowl with a small coffee spoon.
- Add the sour cream, mayonnaise, Chick-fil-A sauce, Dijon mustard, vinegar, and salt to the yolks. Mash with a fork, then rub against the side of the bowl with a spatula until smooth and creamy.
- Scoop the filling generously with a round tablespoon measuring spoon, then use a small coffee spoon to slide it onto each egg white in a rounded mound.
- Top with a dot of whole-grain mustard or a topping of your choice.
Watch the Recipe
Notes
- Salt: Use ⅛ to ¼ tsp, and go lighter if your toppings are salty, like bacon or capers.
- Round spoon: Use a round tablespoon measuring spoon.
- Make ahead: Refrigerate the egg whites and the filling separately in sealed containers. Assemble just before serving so the filling stays fresh and toppings like bacon stay crisp.
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