Quick and Easy Orange Deviled Eggs Recipe

Introduction

Quick and Easy Orange Deviled Eggs are a flavorful twist on a classic appetizer, perfect for gatherings and holidays like Thanksgiving. These creamy, tangy bites are elevated with smoked paprika and fresh herbs, making them both elegant and delicious.

Ingredients

• 6 large hard-boiled eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh lemon juice
• 2 tablespoons crème fraîche (or substitute soft cream cheese or sour cream)
• 1/2 teaspoon smoked paprika (not hot)
• Sea salt (kosher salt), to taste
• Ground black pepper, to taste
• Fresh sage leaves, for garnish
• Fresh thyme leaves, for garnish
• Finely diced chives, for garnish

Instructions

1. Step 1: Prepare the hard-boiled eggs by boiling them on the stove, using an Instant Pot, or steaming. Once cooked, peel the eggs and slice them in half lengthwise.
2. Step 2: Carefully remove the yolks by gently pushing from the back of each egg half to avoid tearing the whites. Place the yolks in a medium bowl.
3. Step 3: Add mayonnaise, Dijon mustard, lemon juice, crème fraîche, smoked paprika, salt, and pepper to the yolks. Use a hand mixer to blend until smooth and creamy.
4. Step 4: Transfer the yolk mixture into a large zip-top bag fitted with a large star piping tip, or use a piping bag if available.
5. Step 5: Pipe the mixture evenly back into the egg white halves.
6. Step 6: Garnish each deviled egg with small sprigs of fresh sage, thyme, or a sprinkle of finely diced chives for a fresh herbal touch.
7. Step 7: Keep the deviled eggs refrigerated until ready to serve to maintain freshness and flavor.

Tips & Variations

• For a creamier filling, use a hand mixer to whip the yolk mixture instead of mixing by hand.
• Try swapping smoked paprika for sweet paprika if you prefer a milder flavor.
• Make deviled eggs ahead of time by boiling and slicing eggs, keeping them covered in the fridge, then assembling just before serving.
• Use fresh herbs like dill or parsley for a different garnish option.

Storage

Store deviled eggs covered in an airtight container in the refrigerator for up to 2 days. For best texture and flavor, consume within this time. Reheating is not recommended; serve chilled straight from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make deviled eggs without mayonnaise?

Yes, you can substitute mayonnaise with sour cream, Greek yogurt, or extra crème fraîche for a different but still creamy texture.

How do I prevent a green ring around my hard-boiled egg yolks?

Avoid overcooking the eggs and cool them quickly in ice water after boiling to prevent the greenish-gray ring from forming around the yolks.

Quick and Easy Orange Deviled Eggs Recipe

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Quick and Easy Orange Deviled Eggs are a delightful twist on the classic appetizer, featuring creamy yolks blended with mayonnaise, Dijon mustard, fresh lemon juice, and crème fraîche, then beautifully garnished with fresh herbs and a sprinkle of smoked paprika. Perfect for Thanksgiving or any party, these deviled eggs combine simplicity with elegance, delivering a creamy, tangy, and subtly smoky flavor in every bite.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 12 deviled egg halves 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Hard Boiled Eggs

• 6 large eggs

Filling

• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh lemon juice
• 2 tablespoons crème fraîche (or substitute with soft cream cheese or sour cream)
• 1/2 teaspoon smoked paprika (not hot)
• 1/4 teaspoon sea salt (or kosher salt)
• 1/4 teaspoon ground black pepper

Garnish

• Fresh sage sprigs
• Fresh thyme sprigs
• Finely diced chives

Instructions

1. Make Hard Boiled Eggs: Place the large eggs in a large saucepan and cover with cold water. Bring to a boil on the stovetop, then reduce heat and simmer for about 10-12 minutes. Alternatively, use an Instant Pot or steam method for perfectly cooked eggs. Once cooked, transfer eggs to an ice bath to cool, then peel the shells.
2. Prepare the Filling: Slice the peeled eggs in half lengthwise. Carefully remove the yolks by gently pushing from the back of the egg to avoid tearing the white. In a medium bowl, combine the egg yolks, mayonnaise, Dijon mustard, fresh lemon juice, crème fraîche, sea salt, black pepper, and smoked paprika. Use a hand mixer to blend until the mixture is smooth and fluffy.
3. Assemble the Deviled Eggs: Transfer the yolk mixture into a large zip-top bag fitted with a large star piping tip (or use a piping bag). Pipe the creamy filling evenly back into the egg white halves. Be sure to fill each egg generously and neatly.
4. Garnish and Chill: Garnish each deviled egg with a small sprig of fresh sage, thyme, or a sprinkle of finely diced chives. Place the assembled eggs on a serving plate and refrigerate until ready to serve.
5. Serving Tips: Keep the deviled eggs cold and serve them directly from the fridge. They make an elegant and delicious appetizer for any holiday or party occasion.

Notes

• To remove egg yolks without tearing the whites, gently push from the back of the egg.
• A hand mixer creates a fluffier, creamier texture that pipes beautifully, but whisking by hand also works.
• Use a large gallon zip-top bag with a star tip for professional-looking piping.
• Make ahead: boil and peel eggs, slice and keep covered until ready to fill and garnish just before serving.
• Serve on a decorated platter or use creative serving pieces to level your appetizer display.

Keywords: deviled eggs, appetizer, Thanksgiving appetizer, easy deviled eggs, party snacks, orange deviled eggs, creamy deviled eggs, hard boiled eggs