Ina Garten Deviled Egg Recipe

I used to think deviled eggs were more nostalgic than good—something people ate because they always had, not because they actually wanted to.

Then I tried Ina Garten’s version—with Greek yogurt instead of all mayo, a restrained hand on the mustard, and just enough relish to keep things interesting. Suddenly they were bright, creamy, and elegant, not picnic-potluck relics.

Here’s how I made them Ina-level—and why I’ll never go back.

What Surprised Me Most (In a Good Way)

It’s the yogurt. Greek yogurt doesn’t just make the filling feel lighter—it gives it a lovely tang and smoothness that mayo alone can’t touch. And because Ina keeps the other ingredients simple, you actually taste the yolks, not just the mix-ins.

Also: Worcestershire sauce. It’s a whisper in the background, but it gives just enough depth to keep these from tasting flat.

My Ingredient Notes

• 6 large eggs – I prefer eggs that are 5–7 days old. They peel cleaner than fresh ones, every time.
• 3 tbsp plain Greek yogurt (or mayo) – Greek yogurt gives the filling a creamy, almost whipped texture. I use full-fat Fage.
• 1 tsp Dijon mustard – I once used dried mustard here and regretted it. Dijon adds acidity and a slight bite—don’t skip it.
• 1/4 tsp Worcestershire sauce – Adds subtle umami. It’s the “why is this so good?” factor.
• 1 tbsp pickle relish – Sweet relish adds contrast to the tangy yogurt. I drained mine slightly to avoid a runny filling.
• Salt + freshly ground pepper – Season generously. Undersalted filling is the downfall of many deviled eggs.
• Smoked paprika (optional) – For garnish and a hint of smokiness.
• Fresh chives (optional) – Adds color and a mild oniony lift.

Swaps That Actually Worked

• Mayo instead of yogurt – Classic and richer, but heavier. A 50/50 split is a nice middle ground.
• Cornichons instead of relish – Gives a sharper crunch. I minced them fine and added a pinch of sugar to mimic the relish balance.
• Hot paprika instead of smoked – Great if you want a little heat without changing the base flavor.

Fixes That Mattered

What Went Wrong	Why It Happens	How to Fix It
Yolk mixture was runny	Too much relish liquid	Drain the relish or pat it dry before adding
Whites tore during peeling	Eggs were too fresh	Use slightly older eggs and chill in an ice bath
Filling tasted flat	Underseasoned yolk mix	Salt it after mixing everything—then taste and adjust

How to Make Ina Garten’s Deviled Eggs

1. Boil your eggs: Place eggs in a saucepan and cover with water. Bring just to a boil, then cover and remove from heat. Let sit for 12 minutes.
2. Cool completely: Transfer to an ice bath for at least 10 minutes. This helps the shells release cleanly.
3. Peel gently: Tap each egg all over, roll under your palm, and peel slowly. If the membrane sticks, run it under cold water.
4. Slice and scoop: Halve each egg lengthwise. Pop the yolks into a bowl.
5. Make the filling: Mash yolks with yogurt, mustard, Worcestershire, relish, salt, and pepper until smooth. Taste and adjust.
6. Fill the whites: Use a pastry bag or zip-top bag with the corner snipped to pipe the filling. Or just spoon it in—no shame in that.
7. Garnish: A dusting of smoked paprika and a few snipped chives make them look polished, even if you’re just eating them at the kitchen counter.

Tiny Habits, Better Results

• I mash the yolks with a fine mesh sieve if I want the filling super smooth—takes 30 extra seconds, makes a big difference.
• A piping bag makes the eggs prettier, yes, but also cleaner and faster to fill. Worth it.
• I chill the filled eggs for 20 minutes before serving. The flavors settle, and they hold their shape better.

How I Store It

• Fridge: Covered tightly, these keep for up to 3 days. I store them in a single layer with plastic wrap pressed lightly on top.
• Freezer: Skip it. The whites turn spongy and the filling separates.
• To serve again: Let them come to room temp for 10–15 minutes, or serve cold from the fridge—they’re great either way.

Quick Questions, Real Answers

Q: Can I make these ahead?
A: Yes. I often boil and peel the eggs the night before, then fill them the day of. You can also make the filling in advance and store it separately.

Q: How do I keep them from sliding around when transporting?
A: Use a deviled egg tray if you have one. If not, a rimmed baking dish lined with a damp paper towel holds them steady.

Q: Can I double the recipe?
A: Absolutely. Just taste as you go—doubling the quantity doesn’t always mean doubling the salt or mustard exactly.

Try More Recipes:

• Ina Garten Lamb Sausage In Puff Pastry
• Ina Garten Crab Rangoon Dip
• Ina Garten Sausage Balls