Easy Dijon Deviled Eggs

Dijon Deviled Eggs
Diana Rattray
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 12 servings
Nutrition Facts (per serving)
52 Calories
4g Fat
0g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12
Amount per serving
Calories 52
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 5%
Cholesterol 94mg 31%
Sodium 93mg 4%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 3g
Vitamin C 1mg 3%
Calcium 16mg 1%
Iron 0mg 3%
Potassium 41mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Deviled eggs are always a hit. Not only does this recipe feature the distinct taste of Dijon mustard, but it's also super easy to prepare. You'll simply hard-boil the eggs and mix the yolks with a few simple ingredients, then stuff the mixture back into the egg halves. While the recipe makes a dozen deviled eggs, it's easily scaled up for a party or larger gathering.

For a special occasion, line a serving platter with kale or greens. Arrange the deviled eggs on the greens and scatter small grape tomatoes or cherry tomatoes among the greens along with large ripe olives and cornichons or gherkins.


  • 6 large eggs

  • 2 tablespoons mayonnaise

  • 1 1/2 teaspoons Dijon mustard

  • 1 green onion, very thinly sliced, greens reserved

  • 3 to 4 leaves fresh parsley, finely chopped, divided

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • Paprika, optional

Steps to Make It

  1. Gather the ingredients.

  2. Put eggs in a saucepan and cover with water to a depth of about 1 inch above eggs. Bring water to a full boil over medium-high heat. Remove saucepan from heat and cover pan.

  3. Let stand for 15 minutes. Drain and cool eggs with cold water. Eggs are generally easiest to peel right after they are cooled.

  4. Cut eggs in halves or quarters. Scoop yolks into a small bowl.

  5. Mash yolks and add mayonnaise and Dijon mustard. If desired, moisten with more mayonnaise and mustard until desired consistency is reached.

  6. Stir in white and light green part of sliced scallion and most of the chopped parsley. Add salt and pepper to taste.

  7. Using a small teaspoon or pastry bag, fill egg white halves or quarters with yolk mixture. Sprinkle with reserved sliced green onion and remaining parsley. Sprinkle lightly with paprika, if desired.


  • According to the American Egg Board, eggs may be safely eaten two to three weeks beyond the "sell by" date.
  • If you aren't sure of the freshness of your eggs—local eggs might not have a sell-by date or the packaging might have been discarded—fill a bowl with cold water. Place the eggs in the water. If they sink to the bottom of the bowl, they're quite fresh. If they bob a bit and stand on one end on the bottom of the bowl, they are a few weeks old, but still fine to eat. If they float to the surface, they should be discarded.
  • If you cook eggs too long or at too high a temperature, you might find they have a greenish ring between the yolk and the white. While the discoloration is unattractive, it's harmless.