A platter of creamy deviled eggs garnished with paprika and fresh herbs.

Creamy Deviled Eggs are a timeless classic, the perfect blend of elegance and comfort in one bite-sized appetizer. Whether hosting a sophisticated soirée or a casual backyard barbecue, these creamy deviled eggs will surely be a hit. With their smooth, rich filling and a touch of mild spice, they strike the right balance between indulgent and refreshing. Ideal for anyone looking for a quick and easy yet utterly delightful addition to their menu, this recipe is great for cooks of all levels. Not only are they delicious, but they’re also visually appealing, adding a touch of class to any spread.

A platter of creamy deviled eggs garnished with paprika and fresh herbs. Creamy Deviled Eggs Creamy Deviled Eggs Creamy Deviled Eggs 1024x538

Creamy Deviled Eggs


  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika, plus extra for garnish
  • Fresh chives, finely chopped for garnish


  1. Place the eggs in a single layer in a saucepan and cover with enough water to cover them an inch above the eggs. Heat on high until the water begins to boil, then cover, turn the heat to low, and cook for 1 minute.
  2. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
  3. Crack eggshells and carefully peel under cool running water. Gently dry with paper towels.
  4. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.
  5. Mash the yolks into a fine crumble using a fork. Add mayonnaise, sour cream, Dijon mustard, vinegar, salt, pepper, and paprika. Mix well.
  6. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and chives for garnish.
  7. Chill before serving.

How to Prepare:

  • For smooth filling, ensure all ingredients are at room temperature before mixing.
  • When filling the egg whites with the yolk mixture, use a piping bag with a star tip for an elegant presentation.
  • If you don’t have a piping bag, a zip-top bag with the corner snipped off will work as a makeshift one.

Preparation Time:

  • Prep: 30 minutes (includes boiling and cooling eggs)
  • Cooking Time: 15 minutes
  • Total Time: 45 minutes

Servings: 24 deviled egg halves

Kcal: Approximately 65 kcal per deviled egg half

Kitchen Equipment Needed:

  • Saucepan
  • Mixing bowl
  • Fork
  • Piping bag with star tip (optional)
  • Knife
  • Cutting board
  • Serving platter


Store any leftovers in an airtight container in the refrigerator for up to 3 days. It’s best to keep the whites and filling separate if possible and fill them before serving again.

Food or Drink Pairings:

Creamy deviled eggs pair wonderfully with a crisp white wine such as Sauvignon Blanc or a light, refreshing lager to complement their richness.

Nutrition Facts:

Calories: 65 | Total Fat: 5g | Saturated Fat: 1g | Cholesterol: 95mg | Sodium: 95mg | Total Carbohydrates: 0.6g | Dietary Fiber: 0g | Sugar: 0.6g | Protein: 3g


  • For a healthier version, substitute mayonnaise with Greek yoghurt or avocado.
  • Add a pinch of cayenne pepper or a few drops of hot sauce to the yolk mixture for an extra kick.
  • Experiment with different garnishes, such as bacon bits, capers, or diced pickles, to add a unique twist to your deviled eggs.

As a professional cook and food blogger, I often adore simple recipes. These creamy deviled eggs are no exception. They are a delightful nod to tradition yet versatile enough to be customized to your taste. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe will impress your guests and satisfy your cravings for a creamy, savoury treat.


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