Broccoli & Mayonnaise Easy Deviled Eggs
Easy deviled eggs recipe filled with finely chopped broccoli, creamy mayonnaise, and tangy mustard. A delicious appetizer perfect for Easter, brunch, potlucks, and any party!
One of the best appetizers you can make for your party are these bite-sized deviled eggs that everyone will love. They’re stuffed with a delicious mixture of finely chopped broccoli, egg yolks, creamy mayonnaise, and Dijon mustard, then topped with fresh green onions for extra flavor. For a spicy twist, check out my Jalapeño Spicy Deviled Eggs recipe for a delicious variation with extra heat. Perfect for holidays, brunches, potlucks, or any celebration!
Easy Deviled Eggs Recipe
Texture: smooth, soft.
Taste: savory with a little mustard flavor.
Simplicity: very easy to make, boil eggs, then remove yolks and mix them with stuffing.
Meal Type: brunch, breakfast, appetizer and savory party ideas.
Ingredients Needed
- Eggs – hard-boiled eggs are the base of the dish. The whites form the “cups” for the filling, while the yolks are mashed and mixed with other ingredients to create the creamy stuffing.
- Broccoli Florets – adds texture, color, and a mild vegetable flavor to the filling. They make the deviled eggs more nutritious and visually appealing.
- Mayonnaise – provides creaminess and helps bind the yolks and broccoli together. It balances the flavors and gives the filling a smooth, rich texture.
- Dijon Mustard – adds a tangy, slightly sharp flavor that keeps the filling from being bland. It enhances the overall taste and complements the eggs and broccoli.
- Garlic Powder – adds a subtle savory depth to the filling without overpowering the other flavors. It gives the deviled eggs a gentle hint of spice and aroma.
How to make Deviled Eggs
- (Complete printable recipe below). Prepare the ingredients: hard-boiled eggs, cooked broccoli florets, mayonnaise, Dijon mustard, garlic powder, and green onion.
- Peel the boiled eggs and cut them in half lengthwise. Carefully remove the yolks and transfer them to a large bowl.
- Mash the yolks with mayonnaise, Dijon mustard, and garlic powder until smooth. Stir in the finely chopped broccoli.
- Spoon or pipe the filling back into each egg white half. Top with chopped green onion and serve.
Tips to make Easy Deviled Eggs
- First, hard-boil the eggs, peel them, and slice them in half lengthwise. If you need tips, check out my –> Mayonnaise Perfect Hard Boiled Eggs recipe for a foolproof method.
- Cook the broccoli florets until tender, then allow them to fully cool. Adding hot broccoli to the mayonnaise and mustard mixture could cause the filling to separate, so make sure it’s cooled before mixing.
- If you don’t have Dijon mustard, feel free to use any mustard you have on hand. You can also omit the mustard entirely if preferred, but Dijon adds a great tangy flavor to the filling.
- Use a small spoon (or a piping bag for a cleaner look) to remove the egg yolks and later fill each egg white half with the creamy mixture.
- Taste the filling before stuffing the eggs and add a pinch of salt if needed. Then, top with chopped green onion for extra freshness and flavor.
Eggs Appetizer FAQ’s
Eggs and mustard are the key ingredients in classic deviled eggs. Mustard adds a tangy flavor that keeps the filling from tasting bland. Dijon mustard works especially well because it brings a smooth, slightly sharp flavor that pairs perfectly with the creamy yolk mixture. You can also personalize your deviled eggs by adding ingredients like mayonnaise, herbs, or even spicy toppings.
You can prepare deviled eggs 2–3 days ahead of time. They stay fresh and delicious when stored in a tightly sealed airtight container in the refrigerator. It’s normal for a little moisture to form inside the container—just gently blot excess moisture before serving. For best results, add garnishes such as green onions or paprika right before serving.
Yes! You can boil the eggs a day or two in advance and store them in the refrigerator. You may peel them immediately after cooking or wait until the day you assemble the appetizer. Just keep in mind that very fresh eggs can sometimes be harder to peel the next day, so using slightly older eggs usually makes peeling easier.
Deviled eggs use the same method as hard-boiled eggs. Place the eggs in a pot, cover them with cold water, and bring to a boil. Once the water reaches a rolling boil, turn off the heat, cover the pot, and let the eggs sit for about 10–12 minutes. This timing ensures fully cooked yolks without any gray ring around them. After cooking, immediately transfer the eggs to an ice bath to cool quickly and make them easier to peel.
Other Appetizer Recipes
- Jalapeno Spicy Deviled Eggs
- Spinach Egg Muffins
- Scrambled Egg Muffins
- Stuffed Mushrooms
- Deep Fried Pickles
- Baked Zucchini Fries with Garlic Dipping Sauce
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Broccoli and Mayonnaise Easy Deviled Eggs
Ingredients
- 8 eggs hard boiled
- 3/4 cup broccoli florets cooked and chopped
- 1/2 cup mayonnaise
- 2 tsp. dijon mustard
- 1/8 tsp. garlic powder
Instructions
- Cut the hard-boiled eggs lengthwise in half and carefully remove the yolks.8 eggs
- In a large bowl, mash the yolks and combine them with finely chopped broccoli florets, mayonnaise, Dijon mustard, and garlic powder until smooth and well mixed.3/4 cup broccoli florets, 1/2 cup mayonnaise, 2 tsp. dijon mustard, 1/8 tsp. garlic powder
- Spoon or pipe the filling back into the egg white halves.
- Garnish and season with optional salt as desired and serve.
Notes
- First you need to boil eggs, peel them and cut lengthwise in half. Learn how to properly hard boil eggs –> Mayonnaise Perfect Hard Boiled Eggs recipe.
- Cook the broccoli florets until tender, then allow them to fully cool. Adding hot broccoli to the mayonnaise and mustard mixture could cause the filling to separate, so make sure it’s cooled before mixing.
- If you don’t have Dijon mustard, feel free to use any mustard you have on hand. You can also omit the mustard entirely if preferred, but Dijon adds a great tangy flavor to the filling.
- Use a small spoon (or a piping bag for a cleaner look) to remove the egg yolks and later fill each egg white half with the creamy mixture.
- Taste the filling before stuffing the eggs and add a pinch of salt if needed. Then, top with chopped green onion for extra freshness and flavor.
Nutrition
Update Notes: The recipe was originally posted in March 2016, it was updated with new tips in June, 2020.
WOW! This looks delicious. Thank you.
Thank you!
These look so yummy!
Thank you Elle!
The recipe doesn’t ever add the mayo to the yolk mixture, obviously it should be added with the other stuffing ingredients, but I wanted to note that the mayo is never added in the recipe… Otherwise looks yummy!
It’s fixed now. Thanks
That’s such a lovely Easter tradition. I have so many wonderful memories of painting eggs with my sisters, that I really treasure. I’m sure your kids will too when they grown up!
These look fantastic, and definitely not something I’ve ever seen before. I love deviled eggs and bet that broccoli is a fantastic addition.
Thank you so much Tracy!
I love Easter and coloring eggs! These look delicious, packed with spring flavors!
Thanks Mira!
This is a great way to eat Broccoli , if you don’t care for broccoli . I have been wanting a way to eat it for the health benefits . I just can’t make myself like it. I will try your recipe. Thanks
I hope you’ll like it:) I know it’s hard to enjoy food that we don’t like. I added garlic powder to these eggs, so the taste is better and stronger. So it makes broccoli to taste even better. Try to add less broccoli to the recipe or mash them very well if you don’t like them that much.