Deviled egg recipes are a must-have for spring and summer. They are perfect for Sunday dinner, but you can make them for springtime brunch or a quick and healthy snack anytime the craving strikes.
Deviled eggs are easy to make and you can mix and match so many ingredients to make them delicious and different all the time. Try out these deviled egg recipes and you’ll see what I mean.
I’m including this one on my list of deviled egg recipes because knowing how to make the classic version makes it much simpler to execute the fancy ones that will follow. Be careful when you peel and fill the eggs because they’re much easier to eat if the whites stay as intact as possible.
6 hard-boiled eggs, peeled
3 tablespoons mayo
½ teaspoon mustard (use ground or liquid)
1/8 teaspoon salt
1/8 teaspoon black pepper
Cut each of the eggs in half and place the yolks in a bowl. Mash the yolks with a fork and add the mayo, mustard, salt, and pepper.
Stir well to combine. Transfer the yolk mixture into the cavities of the whites. Cover and refrigerate until ready to serve.
There’s something about the combination of eggs and salmon that is just so perfect. And it adds a level of decadence and deliciousness to a brunch item that you see all the time.
Smoked salmon is easy to find at most supermarkets so don’t let it scare you off from giving this yummy recipe a try.
8 extra large hard-boiled eggs, peeled
½ cup sour cream
2 ounces room temperature cream cheese
2 tablespoons mayonnaise
1 tablespoon freshly squeezed lemon juice
2 tablespoons fresh chives, minced, plus more for garnish
4 ounces minced smoked salmon
1 teaspoon salt
½ teaspoon black pepper
2 ounces salmon roe
Cut the eggs in half and transfer the yolks to the bowl of an electric mixer with the paddle attached. Add the sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt and pepper and beat until fluffy on medium speed.
Use a spoon to transfer the yolk mixture into the whites. Cover and refrigerate for about a half hour. Garnish with chopped chives, salmon roe, salt, and pepper before serving.
Whether you hail from the south or not, you’re going to love these eggs. The combination of flavors is so wonderful. I have a hard time stopping at one or two and I bet you will too!
8 hard-boiled eggs, peeled and cut in half
2 tablespoons mayo
1 teaspoon yellow mustard
1 teaspoon spicy mustard
Pinch black pepper
1/8 teaspoon white vinegar
1/8 teaspoon sugar
¼ teaspoon sweetened condensed milk
¼ teaspoon paprika
16 black olive slices
Mash the yolks in a bowl with the mayo, both mustards, pepper, vinegar, sugar, and condensed milk. Stir until smooth. Scoop the mixture into the egg whites and garnish with paprika and olives.
I love the flavor of buffalo wing sauce, so imagine how delicious it is in deviled eggs. If you’re a sucker for wings, try out this recipe and you’ll be as hooked as I am.
½ cup crumbled blue cheese
½ cup mayo
3 teaspoons dried parsley
2 finely minced celery stalks
1 teaspoon Tabasco
Salt and pepper, to taste
Cut the eggs in half and put the yolks into a bowl. Stir in the blue cheese, mayo, parsley, celery, and Tabasco and mix well with a fork. Add salt and paper to taste. Spoon the filling into the egg whites and refrigerate until ready to serve.
I love bacon, so this is one of my favorite deviled egg recipes. It’s not really breakfast without bacon and it pairs so well with eggs. This way you can eat it all in one bite. Get ready to be blown away by the taste.
12 hard-boiled eggs, peeled
½ cup mayo
4 cooked and crumbled bacon strips
2 tablespoons cheddar cheese, finely shredded
1 tablespoon honey mustard
¼ teaspoon pepper
Cut the eggs in half and remove the yolks to a bowl. Mash the yolks then add the mayo, bacon, cheese, honey mustard, and pepper. Stir well to combine then put the mixture back into the whites.
Not only does avocado beef up the nutrient content of your deviled eggs, but it also adds a wonderful creamy texture and delicious flavor that can’t be beaten.
4 hard-boiled eggs, peeled and cut in half
2 peeled, pitted and mashed avocados
1 tablespoon cilantro, chopped
1 tablespoon green onion, minced
2 teaspoons jalapeno peppers, minced and seeded
2 teaspoons lime juice
½ teaspoon salt
Dash of hot pepper sauce
1 teaspoon Worcestershire
1 teaspoon Dijon mustard
In a bowl, combine the yolks, avocado, cilantro, green onions, and jalapeno. Add the lime juice and season with salt, hot sauce, Worcestershire and mustard and stir well to combine. Transfer the mixture to the egg whites and chill until serving. Garnish with paprika before serving.
If you want something with an expensive flavor, but without breaking the bank, this is the recipe for you. You get the yummy taste of the crab without having to spend a bunch of cash.
12 hard-boiled eggs, peeled and cut in half
6 ounces crabmeat, drained, flaked and cartilage removed
½ cup mayo
1 finely chopped green onion
1 tablespoon celery, finely chopped
1 tablespoon green pepper, finely chopped
2 teaspoons Dijon mustard
1 teaspoon fresh parsley, minced
½ teaspoon salt
1/8 teaspoon pepper
3 dashes hot pepper sauce
3 dashes Worcestershire
Minced fresh parsley, for garnish
Combine the yolks with the other ingredients. Mix well and transfer back to the white. Garnish with fresh parsley and serve.
Do you love deviled eggs? What’s your favorite way to prepare them?