Deviled Eggs

I have here 3 options for their filling but the choices are endless and you can easily improvise by adding your favorite ingredients creating your unique version of this tasty snack!
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Appetizer, Party Food
Cuisine: American
Servings: 24 Halves
Author: Julia


Mustard Filling:

  • 12 Medium Eggs (24 halves)
  • 80 g Butter , soften
  • 2 tsp Mayonnaise
  • 2 tsp Mustard
  • Salt to taste (if using unsalted butter)

Anchovy Filling:

  • 12 Medium Eggs (24 halves)
  • 80 g Unsalted Butter , soften
  • 2 tsp Mayonnaise
  • Anchovies (start with 2-3 and adding more only after you taste it as they are really salty)

Olive & Chili Filling:

  • 12 Medium Eggs (24 halves)
  • 80 g Butter , soften
  • 2 tsp Mayonnaise
  • 10 Olives , pitted
  • Paprika to taste
  • Chili to taste (each chili is different so add only a bit before tasting it first)


  • Hard-boil the eggs. Let them cool down (pour cold water over them to speed up the process) before peeling the shells off.
  • Cut each egg in half, take out the yolks and place them in a food processor. Add the rest of the ingredients and process until smooth. Taste it. Add more seasoning, if required.
  • Fill a piping bag (fitted with a star piping nozzle) with the egg mixture and fill the egg whites.
  • Garnish with parsley (or paprika, olives, …) and serve.
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