Quick and Easy Orange Deviled Eggs Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
