The most delicious homemade Scones couldn’t be easier to make, with a few basic ingredients. You can adapt them to add any mix-ins you like.

If you’re a fan of easy baked goods you must try our Cinnamon Roll Biscuits, Homemade English Muffins, Cranberry Orange Muffins, or Lemon Blueberry Bread!

How to make Scones:

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Make Dough: Whisk together flour, sugar, baking powder, baking soda and salt. Grate the frozen butter and add to dry mixture. Use a fork or pastry blender to cut in the butter. Combine yogurt, cream, egg, and vanilla until well blended. Add to dry mixture along with craisins (or other add-ins) then use a rubber spatula to fold the ingredients in until it starts to come together in large clumps. 

Cut and Bake: Gently knead mixture by hand (in the mixing bowl) just a few times until it comes together in a ball. Try not to handle the dough too much (we want the butter to stay cold, and the scones to be tender and not tough). Dust a clean surface with a little flour then gently pat and shape into an 8-inch circle. Cut into 8 wedges then transfer to a parchment lined baking sheet. Bake at 400°F for 16-18 minutes.

Enjoy: Make glaze by combining powdered sugar and 1 Tbsp milk and stirring until smooth. Cool on a wire rack for 10 minutes before drizzling the glaze on top. These are best served the day they are prepared.

Make Ahead and Freezing Instructions:

To Make Ahead: The dough for scones can be made one day in advance, covered and refrigerated. When ready to bake, place cold scones on lined baking sheet and bake as instructed.

To Freeze Scones Dough: place cut scones in freezer to flash freeze for 1 hour, then place partially frozen scones in a freezer safe container for 2-3 months. Thaw completely overnight in the refrigerator before baking. To Freeze Baked Scones, cool completely then store in a freezer safe container for 2-3 months. Thaw completely, or warm 20 seconds in the microwave before eating.

Add-Ins and Variations:

• Mix-ins: Add 1 cup of fresh or frozen blueberries, chocolate chips, coconut, pecans, dried cranberries or raisins.
• Orange Scones: Replace vanilla with fresh orange juice and add 1 tsp of orange zest to the glaze.
• Peach Scones
• Vegan Scones: Substitute vegan butter, vegan yogurt, flax egg, and replace heavy whipping cream with coconut milk.
• Gluten-Free Scones: Substitute gluten free flour.

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Classic Pastry Scones

These easy Homemade Scones are light, fluffy, and moist and you can add whatever mix-ins you like!

Course Breakfast, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 360kcal

Author Lauren Allen

Cost $4

Ingredients

Scones:

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1/4 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup frozen unsalted butter
• 1/3 cup plain Greek yogurt
• 1/3 cup heavy whipping cream
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup favorite mix-ins like Craisins, fresh or frozen blueberries, chocolate chips, coconut, pecans, dried cranberries or raisins

Glaze:

• 1 cup powdered sugar
• 1-2 Tablespoons milk

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• Mix Dry Ingredients: flour, sugar, baking powder, baking soda and salt in a mixing bowl.
• Grate in frozen butter to dry mixture. Use a fork or pastry blender to cut in the butter.
• Wet Ingredients: In a separate bowl, whisk together yogurt, cream, egg, and vanilla until well blended. 
• Combine: Add to the dry mixture along with craisins (or other add-ins) and use a rubber spatula to fold the ingredients in until it starts to come together in large clumps. Gently knead mixture by hand (in the mixing bowl) just a few times until it comes together in a ball. Try not to handle the dough too much.
• Shape and cut: Dust a clean surface with a little flour and drop dough on top. Gently pat and shape into an 8-inch circle. Cut into 8 wedges then transfer to a parchment lined baking sheet. 
• Bake in preheated oven until golden, about 16 – 18 minutes. 
• Cool on a wire rack for 10 minutes before drizzling the glaze on top. These are best served the day they are prepared.
• Glaze: Add powdered sugar to a mixing bowl with 1 Tbsp milk and stir until smooth. Add additional milk, if needed. Drizzle over scones.

Video

Notes

Orange Scones: Replace vanilla with fresh orange juice and add 1 tsp of orange zest to the glaze.

Peach Scones

Vegan Scones: Substitute vegan butter, vegan yogurt, flax egg, and replace heavy whipping cream with coconut milk.

Gluten-Free Scones: Substitute gluten free flour.

Make Ahead Instructions: The homemade scones dough can be made one day in advance. Prepare the recipe through step 5, cover, and refrigerate for up to one day.

Freezing Instructions: To Freeze Dough: place cut scones in freezer to flash freeze for 1 hour, then place partially frozen scones in a freezer safe container for 2-3 months. Thaw completely overnight in the refrigerator before baking. To Freeze Baked Scones, cool completely then store in a freezer safe container for 2-3 months. Thaw completely, or warm 20 seconds in the microwave before eating.

Nutrition

Calories: 360kcal | Carbohydrates: 55g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 58mg | Sodium: 307mg | Potassium: 78mg | Fiber: 1g | Sugar: 29g | Vitamin A: 428IU | Vitamin C: 0.1mg | Calcium: 94mg | Iron: 2mg

I first shared this recipe January 2014. Updated March 2020 and May 2024.

This healthy Protein Waffles recipe has cottage cheese and protein powder to make high protein, delicious waffles while still helping you achieve your health goals. They are macro friendly and ready in just 10 minutes!

Want more high protein recipes? Try Chicken Street Tacos, Vanilla Protein Shake, Sheet Pan Chicken Fajitas, or Hot Honey Salmon Bowls!

How to make Protein Waffles:

Make Batter: Blend oats and flour into a powder. Add remaining ingredients and blend until smooth.

Cook: Pour batter in a waffle iron and cook until golden brown. Top with fresh berries, syrup, or your favorite toppings.

Freezing Instructions:

Make a big batch of high protein waffles and cool completely before transferring to a freezer safe. Freeze for up to 2 months. Warm in toaster, microwave or air fryer.

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Protein Waffles

This healthy Protein Waffles recipe has cottage cheese and protein powder to make high protein, delicious waffles while still helping you achieve your health goals. They are macro friendly and ready in just 10 minutes!

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4 waffles

Calories 260kcal

Author Lauren Allen

Ingredients

• 3/4 cup old-fashioned rolled oats
• 1/4 cup whole wheat flour
• 1 cup cottage cheese
• 3 eggs
• ½ cup Vanilla Protein Powder
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• ½ teaspoon baking soda

US Customary – Metric

Instructions

• Blend oats and flour into a powder.
• Add remaining ingredients and blend until smooth.
• Cook batter in a waffle iron until golden brown. Top with fresh berries, syrup, or your favorite toppings.

Video

Notes

Makes 4 waffles

Freezing Instructions: Make a big batch and let cool completely. Transfer to a freezer safe bag and keep in the freezer for up to 2 months. Take out and reheat in toaster or air fryer.

Nutrition

Calories: 260kcal | Carbohydrates: 24g | Protein: 27g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 159mg | Sodium: 438mg | Potassium: 239mg | Fiber: 2g | Sugar: 3g | Vitamin A: 252IU | Calcium: 171mg | Iron: 2mg

I enjoy this healthy homemade Granola recipe almost every morning for breakfast because it’s packed with all the good stuff, with the big granola clusters I love, and the perfect flavor and crunch.

How to Make Granola:

Mix Dry Ingredients in a bowl: whole grain oats, sliced almonds, sunflower seeds, raw sesame seeds and raw unsweetened coconut flakes.

Make Syrup: Combine the butter, sugar, honey, salt, and vanilla in a saucepan. Cook the mixture until it boils, then remove it from heat and stir in baking soda.

Combine:  Pour the syrup over the oat mixture then toss everything to evenly coat it.

Bake: Pour the mixture out onto a parchment lined or greased baking sheet and bake for about 18-20 minutes, tossing once during baking.

Serve: Allow the healthy granola to cool completely in the pan to allow it to harden up and create those clusters of granola that we love.

Recipe Variations:

• Vegan: Substitute coconut oil for butter and agave nectar for honey.
• Add Dried Fruit: Reduce oats by about ½ cup and add a heaping ½ cup raisins, craisins or dried cherries, mango or fruit of choice.
• Nut Free: Substitute seeds (like pumpkin or sunflower), or dried fruit.
• Gluten Free: Use gluten-free oats. 

Give Granola as a gift!

If you’re like me and enjoy spreading love in the form of homemade goodies, I’ve got you covered with the details you need to package this granola for gift giving. these up cutely.

My TBFS amazon storefront contains all of the items needed, including the labels and bags I used.

FREE Printable Granola Labels: Front Side / Back Side

Christmas Granola Gift Labels: Front Side / Back Side

More Healthy Snack Ideas:

• Applesauce Oat Muffins
• Granola Bites
• Protein Bars
• Kale Chips
• Strawberry Banana Smoothie
• Crispy Bean and Cheese Burritos

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Healthy Granola

Our Healthy Granola recipe yields the big crunchy granola clusters we love, and it's incredibly easy to make. At just 100 calories per serving it's a delicious snack and my favorite for my morning yogurt.

Course Breakfast, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 32

Calories 102kcal

Author Lauren Allen

Cost 10

Ingredients

• 4 1/2 cups old-fashioned rolled oats (not quick-cook or steel cut)
• 1/2 cup raw sunflower seeds
• 1 cup unsweetened flaked coconut (I like Bob's Red Mill)
• 1 cup sliced raw almonds
• 1/3 cup raw brown sesame seeds , or flax seeds

For the Syrup:

• 1/3 cup butter or coconut oil
• 1/3 cup light brown sugar
• 1/3 cup honey
• 1/4 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 3/4 teaspoon baking soda

US Customary – Metric

Instructions

• Preheat oven to 325 degrees and spray a large sheet pan with cooking spray, or line with parchment paper.
• Mix dry ingredients: Add oats, sunflower seeds, coconut, almonds, and sesame seeds to a large bowl and stir to combine.
• Make Syrup by adding butter to a large saucepan over medium heat. Stir in brown sugar, honey and salt. Bring the mixture to a boil and once boiling, remove from heat and stir in baking soda and vanilla.
• Combine: Pour syrup over the dry oat mixture and mix well until everything is evenly coated.
• Bake: Pour mixture onto prepared pan and spread into an even layer. Bake for 8 minutes. Remove from oven and toss mixture, then gently press down on it with your spatula to flatten it back into the pan. Bake for another 8-12 minutes until golden brown.
• Press and Cool: Remove pan from oven and use the back of a metal spatula to press the hot granola firmly down into the pan. Allow granola to cool completely in the pan before stirring or breaking it up (this will yield clusters that stick together).

Video

Notes

Yields: about 8 cups granola.

Serving Size: ¼ cup

Vegan Granola: Substitute coconut oil for butter and agave nectar for honey.

To Add Dried Fruit: Reduce oats by about ½ cup and add a heaping ½ cup Craisins, or freeze dried fruit.

Nut Free: omit almonds and add pumpkin or sunflower seeds, or dried fruit.

Gluten Free: Use gluten-free oats 

Storage Instructions: Store granola in an air-tight container in a cool, dry location for 4-6 weeks.

Freezing Instructions: Store granola in a freezer safe container or ziplock bag and freeze for 2-3 months. 

Nutrition

Calories: 102kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 61mg | Potassium: 68mg | Fiber: 2g | Sugar: 5g | Vitamin A: 60IU | Vitamin C: 0.05mg | Calcium: 26mg | Iron: 1mg

I originally shared this recipe January 2019. Updated June 2020 and April 2024.

This recipe is adapted from a family friend from many years ago–thank you Glinda Straddeck!

A breakfast plate of Gallo Pinto pinto and some eggs on the side takes me right back to Costa Rica. This dish is so beloved there, that it’s considered the country’s national dish, and I got help from locals to share this traditional Gallo Pinto recipe with all of you!

Cooking International recipes is a fun way to “travel” right from your home kitchen. Try my Chilaquiles, Spanish Paella, or Pad Thai.

Why I Love this Recipe:

• Transports me back to Costa Rica where I enjoyed this Galllo Pinto recipe daily. I knew immediately I wanted to make it regularly from home and I even chatted with TBFS followers from Costa Rica to make sure I did the recipe justice.
• Family Favorite: Gallo Pinto (meaning “spotted rooster”, in spanish, because of the speckled look of the rice) is made with basic ingredients that even the pickiest eaters will love: rice, beans, diced vegetables, and salsa lizano.
• Meal Prep: I like to make a big batch because it reheats well for a quick and easy breakfast or meal on busy days. We also love to make it into a burrito with leftover shredded meat, scrambled eggs, cheese and hot sauce folded into a tortilla.

Pura Vida!

Ingredients Needed:

• Vegetables: Red Bell Pepper, Onion, Celery, and Fresh Cilantro.
• Butter and Vegetable Oil
• Black Beans
• Cooked Rice: Leftover cold rice works best. Or cook rice and pour it onto a baking tray and refrigerate or freeze it until cool.
• Salsa Lizano: Purchase from Amazon, an International Foods Market, or try this homemade version.
• Seasonings: Garlic, Chicken Bouillon and Cumin.

How to make Gallo Pinto:

Sauté Vegetables: Heat pan and oil over medium heat. Once hot, add butter, bell pepper, onion and celery and sauté for 5 minutes. Add garlic and cook 1 minute.

Combine: Add salsa lizano, drained black beans, ¼ cup bean broth from the can, chicken bouillon and cumin. Simmer for 5-8 minutes, until most of liquid evaporates.

Add Rice: Gently fold in rice. Cook on low for 10 minutes, only tossing occasionally using a spatula to scrap from the bottom of the pan and flip rice.

Taste and season with salt and pepper, if needed. Add cilantro and toss in to combine. Serve with a warm tortilla on the side, fried or scrambled eggs, or fried plantains.

Make Ahead and Freezing Instructions:

To Make Ahead: Store gallo pinto the fridge for up to 5 days. To reheat, sprinkle a little water, cover and re-steam on the stove or in the microwave until warmed through.

To Freeze: Place in a freezer safe bag or container and freeze for up to 3 months. Thaw completely in refrigerator before reheating.

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Gallo Pinto

This Gallo Pinto recipe is a Costa Rican staple made with rice, beans, diced vegetables, and seasonings. Enjoy it for breakfast with eggs, or inside a burrito with your favorite meat.

Course Breakfast, Main Course, Side Dish

Cuisine central american, Costa Rica

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 237kcal

Author Lauren Allen

Cost 5

Ingredients

• 1 Tablespoon vegetable oil
• 1 Tablespoon butter
• 1 red bell pepper , finely diced
• 1 yellow onion , finely diced
• 2 ribs celery , finely diced
• 2 cloves garlic , minced
• 2 15 oz cans black beans , undrained
• 2 teaspoons chicken bouillon paste
• ½ teaspoon ground cumin
• 3 cups cold leftover cooked white rice
• 1/3 cup salsa lizano
• 1/4 cup finely chopped cilantro

For Serving (Optional):

• warm corn tortillas
• Eggs – scrambled or fried
• fried plantains

US Customary – Metric

Instructions

• Drain black beans, but reserve the bean broth from the can, and set aside.
• Sauté Veggies: Heat a skillet over medium high heat. Add oil. Once hot, add butter, bell pepper, onion and celery and sauté for 5 minutes. Add garlic and cook 1 minute.
• Add salsa lizano, black beans, ¼ cup bean broth from the can, chicken bouillon, and cumin. Simmer for 5-8 minutes, until most of liquid evaporates.
• Add rice and gently fold in to combine. Cook on low for 10 minutes, tossing occasionally by scrapping up from the bottom of the pan and gently flipping it. Taste and season with salt and pepper, if needed. Add cilantro and toss in to combine.
• Serve with a warm tortilla on the side, fried or scrambled eggs, or fried plantains.

Video

Notes

Make Ahead Instructions: Store in the fridge for up to 5 days. To reheat, sprinkle a little water, cover and re-steam on the stove or in the microwave until warmed through.

Freezing Instructions: Place in a freezer safe bag or container and freeze for up to 3 months. Thaw completely in refrigerator before reheating.

Nutrition

Calories: 237kcal | Carbohydrates: 39g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 284mg | Potassium: 218mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1180IU | Vitamin C: 42mg | Calcium: 37mg | Iron: 1mg

I originally shared this recipe May 2022. Updated April 2024.

Yeasted Waffles are one of my favorites because the batter is made the night before (convenient for a quick breakfast on busy mornings or when entertaining) and the yeast in the waffles helps yield the most delicious flavor, perfect crispy exterior and light and soft interior.

Some of my other make-ahead breakfast favorites include my Perfect Cinnamon Rolls, Breakfast Casserole, or Brioche French Toast.

Why I love these waffles:

• Flavor and Texture: Yeasted waffles achieve that perfect light and fluffy interior, and crisp exterior that you’d expect from fancy restaurant waffles, because they contain yeast, whipped eggs whites, and baking soda. Each of those ingredients plays an important role in texture and rise of the waffles, and the yeast also adds a rich flavor.
• Make Ahead – Only takes a few minutes of prep the night before, for a quick and easy breakfast the next morning.
• Pantry Ingredients – No trips to the store; you probably have everything on hand to make them.

How to Make Yeasted Waffles:

Make Batter – Add milk and butter to a large microwave safe bowl and warm until butter has melted. Cool to lukewarm. Add flour, salt, sugar, and yeast to a mixing bowl and stir. Whisk in milk mixture.

Refrigerate yeasted waffle batter in a covered bowl overnight (6-24 hours).

Finish batter the next morning: Separate egg yolks and whites. Mix the yolks, baking soda, and vanilla then add to the batter. Beat egg whites to stiff peaks then fold into the batter.

Spoon batter onto greased and preheated waffle iron. Cook until golden and crisp.

Serve crispy yeasted waffles immediately with homemade syrup, whipped cream, and fresh berries. They can be kept warm in a 200 degree oven until ready to serve.

Storage and Freezing Instructions:

Store cooked waffles in an airtight container in the fridge for up to 2 days. Reheat in 250 degrees F oven, or in the toaster or air fryer.

To Freeze: yeasted waffles may be frozen in a freezer safe bag or container for up to 2 months. Reheat in 250 degrees F oven for about 10 minutes.

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Yeasted Waffles

This overnight Yeasted Waffles recipe creates the perfect crunchiness on the outside and a light and soft texture in the middle. The batter is made the night before for quick breakfast; great for busy mornings, holidays, or entertaining!

Course Breakfast, brunch

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Refrigerate Overnight 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 6

Calories 442kcal

Author Lauren Allen

Cost 3

Equipment

• Waffle Iron
• Hand mixer

Ingredients

• 2 1/2 cups milk (whole or 2% preferred)
• 1/2 cup unsalted butter , cut into pieces
• 1 Tablespoon granulated sugar
• 2 ¾ cups all-purpose flour
• 1 teaspoon salt
• 1 package instant yeast (2 ¼ teaspoons)
• 2 large eggs , separated
• ¼ teaspoon baking soda
• 1 teaspoon vanilla extract

US Customary – Metric

Instructions

• Add milk and butter to a large microwave safe bowl (or pot on the stove) and warm until butter has melted. Allow to cool until lukewarm.
• Add flour, salt, sugar and yeast to a mixing bowl and stir to combine. Gradually whisk in milk mixture.
• Cover bowl and refrigerate batter overnight (6 to 24 hours).
• Preheat waffle iron. Separate egg yolks and whites. Mix the yolks, baking soda and vanilla and add to batter. Beat the whites until stiff peaks, then fold into the batter.
• Spoon batter into greased waffle iron. Cook until golden and crisp.
• Serve waffles immediately or keep warm in a 200-degree oven until ready to serve.
• Serve with homemade syrup, whipped cream, and fresh berries

Video

Notes

Store cooked waffles in an airtight container in the fridge for up to 2 days. Reheat in 250 degrees F oven, or in the toaster or air fryer.

To Freeze: yeasted waffles may be frozen in a freezer safe bag or container for up to 2 months. Reheat in 250 degrees F oven for about 10 minutes.

Waffle Iron: This article ranks several good options, for anyone’s budget. 

Nutrition

Calories: 442kcal | Carbohydrates: 51g | Protein: 12g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 499mg | Potassium: 254mg | Fiber: 2g | Sugar: 7g | Vitamin A: 729IU | Vitamin C: 0.003mg | Calcium: 148mg | Iron: 3mg

I originally shared this recipe December 2021. Updated July 2022 and March 2024.

This delicious and easy Deviled Eggs recipe is a total classic, made with simple ingredients including pickle relish, mayonnaise, mustard, salt, and pepper.

I always have a platter of these for Easter and Thanksgiving, but I would happily eat them anytime and they’re one of my favorite appetizers from a restaurant!

Why I love this recipe:

Nostalgia: my Grandma would specifically bring these for me to our family parties growing up because she knew how much I loved them.

Make Ahead: they’re easy to make ahead of time so they’re ready to serve guests.

Tons of Variations: you can take our classic recipe and adapt them to highlight different flavors. See my notes below, for ideas.

Start with Hard Boiled Eggs:

• Stovetop Method: My favorite way to boil eggs is to cover eggs in a pot of cold water and heat them till boiling. Then add 1 teaspoon of baking soda to the water (this is the best trick for helping the eggs to peel really easily), cover them, and take them off the heat. Let them sit for 12 minutes in the hot water. That’s it!
• Instant Pot Method: To make hard boiled eggs in the instant pot, add one cup of water to the Instant Pot. Add the wire rack insert then lay your eggs on top of it.  Cook the eggs on high pressure for 5 minutes, with a 5 minute natural release. Remove the eggs and place them in an ice water bath for 5 minutes.
• Oven Method: Preheat oven to 325 degrees F. Place each egg in the cup of a standard muffin tin then bake for 30 minutes. Remove the eggs and place them in an ice water bath for 10 minutes.

How to make Deviled Eggs:

Peel and Slice Eggs: Once your eggs are cooked, remove the shells. Use a knife to slice them in half, lengthwise.

Make the filling. Use a small spoon to gently remove the egg yolk from each egg then add it to a mixing bowl. Add mayonnaise (I like to use plain greek yogurt and mayonnaise), relish, mustard, then salt and pepper. Mix everything together until it’s relatively smooth. Add a little more relish, mustard, mayo or yogurt, to your liking. Add some more salt or pepper, until it tastes just right.

Fill Egg White: Add a generous spoonful of the mixture back into the egg halves then refrigerate. I like to sprinkle these homemade deviled eggs with paprika right before serving.

Deviled Egg Variations:

• Avocado Deviled Eggs: Add 1 or 2 large avocados and mash with egg yolk mixture.
• Bacon: Add cooked and diced.
• Chives: Finely dice them and mix them in egg mixture.
• Herbs:  Add a little fresh or dried dill or basil to the egg mixture.
• Spicy: Season with cayenne, cajun spices, or hot sauce.

Recipes to use Leftover Hard Boiled Eggs:

• Egg Salad Sandwich
• Empanadads
• Potato Salad
• Chicken Casserole
• Cobb Salad

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Deviled Eggs

This Classic Deviled Eggs recipe is always a winner, made with simple ingredients including pickle relish, mayonnaise, mustard, salt, and pepper.

Course Appetizer, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 12

Calories 89kcal

Author Lauren Allen

Cost 2

Ingredients

• 12 large eggs
• 1/3 cup mayonnaise , or use half mayo and half plain Greek yogurt
• 2 Tablespoons pickle relish , or diced dill pickle
• 1 1/2 teaspoons dijon mustard , or yellow mustard
• salt and freshly ground black pepper , to taste
• paprika for garnish

US Customary – Metric

Instructions

• Hard Boil Eggs:

  Stovetop Method: Add eggs to a saucepan and cover eggs with cold water. Heat until water comes to a boil. Stir in 1 teaspoon of baking soda (trick for helping the eggs to peel easily), apply lid to cover, and remove from heat. Rest with the lid on for 12 minutes. Remove eggs to an ice water bath to cool.

  Instant Pot Method: Add 1 cup of water to Instant Pot. Add wire rack and place eggs on top. Cook on high pressure for 5 minutes, with a 5 minute natural release. Remove eggs to an ice water bath for 5 minutes.

  Oven Method: Preheat oven to 325 degrees F. Place each egg in the cup of a standard muffin tin and bake for 30 minutes. Remove eggs to an ice water bath to cool.
• Peel and cut eggs: Slice peeled eggs in half, lengthwise. Carefully remove the yellow yolks and place yolks in bowl.
• Filling: To the bowl with the egg yolks add mayonnaise, pickle relish, and mustard. Mash with a fork until smooth. Add salt and pepper, to taste. Add more mayo, mustard, or seasonings to taste, if needed.
• Assemble: Add a big spoonful of filling back into each egg white. Use a spoon, or a pastry bag to pipe the filling in. garnish with paprika or chives, just before serving.
• Store in the fridge for 2-3 days (depending on the freshness of eggs).

Video

Notes

Leftovers: mash leftover deviled eggs and make Egg Salad Sandwiches.

Variations:

• Avocado Deviled Eggs: Add 1 or 2 large avocados and mash with egg yolk mixture.
• Bacon: Add cooked and diced.
• Chives: Finely dice them and mix them in egg mixture.
• Herbs:  Add a little dried dill or basil to the egg mixture.
• Spicy: Add cayenne, cajun spices, or hot sauce.

Nutrition

Calories: 89kcal | Carbohydrates: 2g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 187mg | Sodium: 157mg | Potassium: 74mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 279IU | Vitamin C: 0.03mg | Calcium: 29mg | Iron: 1mg

I originally shared this recipe March 2013. Updated April 2021 and March 2024.