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5 from 1 vote

French-Style Deviled Eggs

Traditional eggs get a fancy 'French' make over with new ingredients, like shallots, lemon juice, and fresh thyme.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizer
Cuisine: American, French
Servings: 12


  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 tsp red wine vinegar
  • 1 tsp grainy Dijon mustard
  • 1 tsp lemon juice optional
  • 2 tbsp minced shallots or minced red onion in a pinch
  • salt and pepper to taste
  • fresh thyme optional


  • First thing to do, hard boil eggs. Place the eggs carefully in a pot. Fill with cold water about an inch over the eggs. Bring the eggs to a boil. Once water is boiling, cover and remove from heat. Let sit for 12 Minutes. Then transfer the eggs to a colander and rinse with cold water to stop the cooking process.
  • Carefully peel your eggs, and remember it can sometimes be hard and if they don’t peel perfectly that’s OK.
  • Using a sharp knife, cut the peeled eggs in half lengthwise. Use a spoon to carefully remove the yolks, and set them aside in a small bowl. Place the egg whites onto a platter, or other kind of serving dish.
  • Add all ingredients, except the thyme garnish (if using) to the egg yolks. Using a fork, smash and stir all ingredients together until fully incorporated. Lemon juice is optional, because it can make the filling a bit more runny than normal. Make sure to smash the yolks completely.
  • For a fancy, clean look use a clear plastic ziploc bag to pipe the filling into the eggs. Place the filling in the corner of a bag, and cut the edge (about 1/2″) off the bag. Fill each egg. If you don’t want to use a bag, simply spoon in the filling. Garish each egg with a small piece of thyme on each and use extra thyme to decorate the plate. Refrigerate until ready to serve.