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Homemade Deviled Eggs with green onions and bacon

Best Ever Deviled Eggs

Deviled Eggs are the perfect appetizers that can be enjoyed at Easter, potlucks, tailgates, and summer suppers. 
Course Appetizer
Cuisine American, European
Keyword Deviled Eggs
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 servings, 2 egg white boats per serving
Calories 110kcal
Author Catalina Castravet


  • 12 large eggs
  • 1/4 cup mayonnaise
  • 1/4 cup cream cheese softened to room temperature
  • 1 teaspoon Dijon mustard
  • 1 teaspoon stone ground mustard
  • 2 tablespoons pickle relish or 1 dill pickle, diced
  • 2 tablespoons pickle juice
  • 1 tablespoon hot sauce optional
  • 1/2 teaspoon smoked paprika plus extra for garnishing
  • 1 teaspoon sugar optional
  • 2 tablespoons green onions finely diced
  • Kosher salt and ground black pepper to taste


  • Bacon Crumbs
  • Diced green onions or chives
  • Paprika


  • Place eggs in a single layer in a saucepan and cover with enough water. Boil for about 13-15 minutes, then remove from heat and place or rinse under cold water for at least 5 minutes.
  • Peel the eggs and then cut them in half, lengthwise. Carefully remove the yolks and place in a bowl.
  • Stir together with a fork the yolks and the rest of the ingredients till smooth.
  • Use a spoon to add a portion of the mixture back into the hole of each egg white. Or add the mixture to a piping bag fitted with the star tip and pipe into the egg white wells.
  • Sprinkle on paprika, diced green onion and bacon crumbs for garnish.



Calories: 110kcal | Carbohydrates: 2g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 168mg | Sodium: 218mg | Potassium: 73mg | Fiber: 0g | Sugar: 0g | Vitamin A: 315IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 0.8mg