Deviled Eggs Recipes are a must-have for any Easter party, holiday gathering, or even a casual Thanksgiving cooking session. If you’re looking for the best deviled eggs recipe, you’re in the right place! Whether you love classic deviled eggs or want to try something new, this collection of 19 easy deviled egg recipes will take your appetizer game to the next level.
From creamy, tangy devilled eggs to bold flavors like spicy Sriracha, Cajun shrimp, smoked salmon, and crispy fried deviled eggs, there’s a recipe here for every taste. Whether you’re hosting a Christmas brunch, a summer cookout, or looking for the best deviled eggs for Thanksgiving, these easy deviled eggs will fly off the table in no time.
Before diving into the recipes, here are some quick but essential tips to ensure your deviled eggs turn out perfectly smooth, flavorful, and visually stunning every time:
- Use Slightly Aged Eggs for Easy Peeling: Fresh eggs can be tricky to peel—opt for 7–10-day-old eggs for the best results.
- Chill in an Ice Bath: This step stops the cooking process and makes peeling easier.
- Mash for a Creamy Texture: No one wants lumpy deviled eggs—use a fork or press yolks through a fine sieve.
- Balance the Seasonings: Start with small amounts of mustard, vinegar, and spices and adjust gradually.
- Use a Piping Bag for a Professional Look: Makes your Easter deviled eggs extra eye-catching!
- Garnish with Purpose: Toppings like paprika, bacon, fresh herbs, or jalapeños elevate the flavor and presentation.
- Chill Before Serving: Refrigerating for at least 30 minutes lets the flavors meld beautifully.
- Repurpose Extra Filling: Leftover yolk mixture? Use it as a spread, dip, or sandwich filling!
Now, let’s jump into the 19 best deviled eggs recipes, perfect for Easter, Christmas appetizers, and beyond!
1. Ultimate Classic Deviled Eggs
You can never go wrong with classic deviled eggs—they’re simple, delicious, and always the first to disappear at any party. With their creamy, tangy flavor, these eggs are a staple for Easter, holidays, or any gathering where you want an effortless yet crowd-pleasing appetizer.
Serves: 6 (2 halves per person)
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp white vinegar
- 1/4 tsp salt
- 1/8 tsp black pepper
- Paprika, for garnish
Instructions
1. Boil the Eggs: Place eggs in a pot and cover them with water. Bring to a boil, then reduce the heat and simmer for 10 minutes. Transfer eggs to an ice bath for 5 minutes to cool.
2. Peel the Eggs: Gently tap eggs on a hard surface and peel away the shells. Rinse under water to remove any leftover shell fragments.
3. Prepare the Filling: Slice the eggs in half lengthwise and remove the yolks, placing them in a bowl. Mash until smooth.
4. Mix the Filling: Stir in mayonnaise, Dijon mustard, white vinegar, salt, and black pepper. Mix until creamy and adjust seasoning to taste.
5. Fill the Eggs: Spoon or pipe the yolk mixture back into the egg whites, creating a slight mound.
6. Garnish and Serve: Sprinkle with paprika and serve immediately, or refrigerate until ready to enjoy.
2. Spicy Sriracha Deviled Eggs
Bring the heat and flavor with these spicy Sriracha deviled eggs! Creamy, tangy, and with just the right kick, they add a bold twist to the classic. Perfect for spice lovers, these eggs will stand out on any appetizer or buffet table.
Serves: 6 (2 halves per person)
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1–2 tsp Sriracha (adjust for spice level)
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- Optional garnish: sliced green onions or an extra drizzle of Sriracha
Instructions
1. Boil the Eggs: Place eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer to an ice bath to cool for 5 minutes.
2. Peel the Eggs: Gently tap each egg on a hard surface and peel off the shells. Rinse to remove any shell fragments.
3. Prepare the Filling: Slice eggs in half lengthwise and remove yolks, placing them in a bowl. Mash until smooth.
4. Mix the Filling: Add mayonnaise, Dijon mustard, Sriracha, garlic powder, salt, and black pepper to the yolks. Stir until creamy. Adjust Sriracha to taste.
5. Fill the Eggs: Spoon or pipe the spicy filling back into the egg whites.
6. Garnish and Serve: Drizzle with extra Sriracha or sprinkle with sliced green onions for a fiery finishing touch. Serve immediately or refrigerate until ready to enjoy.
3. Smoked Salmon Deviled Eggs
These elegant deviled eggs take the classic recipe up a notch with the savory richness of smoked salmon. Light, creamy, and packed with delicate flavors, they make the perfect addition to an Easter brunch, holiday spread, or any sophisticated gathering. A touch of lemon and capers brings a bright, balanced taste, making these deviled eggs simply irresistible.
Serves: 6 (2 halves per person)
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 2 tbsp finely chopped smoked salmon
- 1/2 tsp capers, finely chopped
- 1/4 tsp salt
- 1/8 tsp black pepper
- Optional garnish: additional smoked salmon pieces, fresh dill, or capers
Instructions
1. Boil the Eggs: Place eggs in a pot and cover with water. Bring to a boil, then reduce the heat and simmer for 10 minutes. Transfer to an ice bath and let cool for 5 minutes.
2. Peel the Eggs: Gently tap eggs on a hard surface and peel away the shells. Rinse to remove any lingering shell fragments.
3. Prepare the Filling: Slice eggs in half lengthwise and remove the yolks, placing them in a bowl. Mash until smooth.
4. Mix the Filling: Add mayonnaise, Dijon mustard, lemon juice, chopped smoked salmon, capers, salt, and black pepper to the mashed yolks. Stir until creamy and well combined.
5. Fill the Eggs: Spoon or pipe the yolk mixture back into the egg whites, creating a slight mound.
6. Garnish and Serve: Top each egg with a small piece of smoked salmon, a sprig of dill, or a caper for an extra touch of sophistication. Serve immediately or chill until ready to enjoy.
4. Cajun Shrimp Deviled Eggs
Add a bold, spicy kick to your deviled eggs with this Cajun shrimp twist! Creamy, zesty yolk filling meets succulent, seasoned shrimp for a show-stopping appetizer that’s guaranteed to impress. Whether it’s for an Easter buffet, holiday gathering, or game day snack, these deviled eggs are packed with Southern-inspired flavor.
Serves: 6 (2 halves per person)
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp Cajun seasoning (adjust to taste)
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/8 tsp black pepper
- 12 medium shrimp, peeled and deveined
- 1/2 tsp olive oil
- Optional garnish: extra Cajun seasoning or chopped parsley
Instructions
1. Boil the Eggs: Place eggs in a pot and cover with water. Bring to a boil, then reduce the heat and simmer for 10 minutes. Transfer to an ice bath and let cool for 5 minutes.
2. Peel the Eggs: Gently tap eggs on a hard surface and peel off the shells. Rinse to remove any shell fragments.
3. Prepare the Filling: Slice eggs in half lengthwise and remove the yolks, placing them in a bowl. Mash until smooth.
4. Mix the Filling: Add mayonnaise, Dijon mustard, Cajun seasoning, garlic powder, paprika, salt, and black pepper to the yolks. Stir until creamy and well combined.
5. Cook the Shrimp: Toss shrimp with olive oil and a pinch of Cajun seasoning. Heat a skillet over medium heat and cook for 2–3 minutes per side until pink and fully cooked. Let cool slightly.
6. Fill the Eggs: Spoon or pipe the seasoned yolk mixture back into the egg whites, mounding slightly.
7. Garnish and Serve: Top each egg with a cooked shrimp and sprinkle with extra Cajun seasoning or fresh parsley for a vibrant finish. Serve immediately or refrigerate until ready to enjoy.
5. Bacon Deviled Eggs
Take classic deviled eggs to the next level with crispy, smoky bacon goodness! These bacon deviled eggs strike the perfect balance between creamy, savory, and indulgent, making them a must-have appetizer for any gathering. Whether for an Easter brunch, holiday party, or game day snack, these eggs will disappear in no time—because bacon makes everything better!
Serves: 6 (2 halves per person)
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/4 tsp salt
- 1/8 tsp black pepper
- 3 slices bacon, cooked and crumbled
- Optional garnish: extra crumbled bacon, fresh chives, or a sprinkle of smoked paprika
Instructions
1. Boil the Eggs: Place eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer to an ice bath and let cool for 5 minutes.
2. Peel the Eggs: Gently tap eggs on a hard surface and peel off the shells. Rinse to remove any shell fragments.
3. Prepare the Filling: Slice eggs in half lengthwise and remove the yolks, placing them in a bowl. Mash until smooth.
4. Mix the Filling: Add mayonnaise, Dijon mustard, garlic powder, smoked paprika, salt, and black pepper to the yolks. Stir until creamy. Fold in half of the crumbled bacon.
5. Fill the Eggs: Spoon or pipe the yolk mixture back into the egg whites, mounding slightly.
6. Garnish and Serve: Top each egg with the remaining crumbled bacon, a sprinkle of smoked paprika, and fresh chives if desired. Serve immediately or refrigerate until ready to enjoy.
6. Avocado Deviled Eggs
Give your deviled eggs a fresh and creamy upgrade with this avocado-infused twist! The rich, buttery avocado blends seamlessly with the tangy yolk filling, creating a smooth, vibrant bite. Not only are these eggs delicious, but they’re also a healthier alternative, packed with good fats and fresh flavors—perfect for your Easter table, summer brunch, or light appetizers year-round!
Serves: 6 (2 halves per person)
Ingredients
- 6 large eggs
- 1 ripe avocado
- 2 tbsp mayonnaise
- 1 tsp lime juice
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- Optional garnish: diced tomatoes, chopped cilantro, or a sprinkle of paprika
Instructions
1. Boil the Eggs: Place eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer to an ice bath and let cool for 5 minutes.
2. Peel the Eggs: Gently tap eggs on a hard surface and peel off the shells. Rinse to remove any shell fragments.
3. Prepare the Filling: Slice eggs in half lengthwise and remove the yolks, placing them in a bowl. Mash until smooth.
4. Mix the Filling: Scoop the avocado into the bowl with the yolks. Add mayonnaise, lime juice, garlic powder, salt, and black pepper. Mash and mix until creamy and well combined. Adjust seasoning to taste.
5. Fill the Eggs: Spoon or pipe the avocado mixture back into the egg whites, creating a slight mound.
6. Garnish and Serve: Top with diced tomatoes, chopped cilantro, or a sprinkle of paprika for a pop of color and extra flavor. Serve immediately or refrigerate until ready to enjoy.
7. Jalapeño Popper Deviled Eggs
Bring the bold, cheesy, and spicy flavors of a jalapeño popper to your Easter table with these deviled eggs with a kick! Creamy, tangy, and perfectly spiced, they combine rich cream cheese, crispy bacon, and fiery jalapeños for a crowd-pleasing bite. Perfect for spice lovers and anyone who enjoys a little heat in their appetizers!
Serves: 6 (2 halves per person)
Ingredients
- 6 large eggs
- 3 tbsp cream cheese, softened
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 1 small jalapeño, finely diced (remove seeds for less heat)
- 2 slices bacon, cooked and crumbled
- 1/4 tsp salt
- 1/8 tsp black pepper
- Optional garnish: extra bacon crumbles, sliced jalapeños, or smoked paprika
Instructions
1. Boil the Eggs: Place eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer to an ice bath and let cool for 5 minutes.
2. Peel the Eggs: Gently tap eggs on a hard surface and peel off the shells. Rinse to remove any shell fragments.
3. Prepare the Filling: Slice eggs in half lengthwise and remove the yolks, placing them in a bowl. Mash until smooth.
4. Mix the Filling: Add cream cheese, mayonnaise, Dijon mustard, garlic powder, smoked paprika, salt, and black pepper to the yolks. Stir until creamy and well combined. Fold in diced jalapeño and half of the crumbled bacon.
5. Fill the Eggs: Spoon or pipe the yolk mixture back into the egg whites, mounding slightly.
6. Garnish and Serve: Top each egg with the remaining bacon crumbles, a thin slice of jalapeño, or a sprinkle of smoked paprika for an extra pop of flavor. Serve immediately or refrigerate until ready to enjoy.
8. Mexican Deviled Eggs with Chorizo
Spice up your Easter brunch or fiesta-inspired gathering with these Mexican deviled eggs! Loaded with spicy chorizo, smoky paprika, and a hint of lime, these deviled eggs deliver a bold and zesty twist on the classic. Creamy, tangy, and just the right amount of heat—these eggs are a guaranteed hit for any occasion!
Serves: 6 (2 halves per person)
Ingredients
- 6 large eggs
- 2 tbsp mayonnaise
- 1 tbsp sour cream
- 1 tsp lime juice
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 cup cooked chorizo, crumbled
- Optional garnish: chopped cilantro, diced jalapeños, or a sprinkle of queso fresco
Instructions
1. Boil the Eggs: Place eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer to an ice bath and let cool for 5 minutes.
2. Peel the Eggs: Gently tap eggs on a hard surface and peel off the shells. Rinse to remove any shell fragments.
3. Cook the Chorizo: In a skillet over medium heat, cook the chorizo until browned and crumbly. Drain excess grease and let cool slightly.
4. Prepare the Filling: Slice eggs in half lengthwise and remove the yolks, placing them in a bowl. Mash until smooth.
5. Mix the Filling: Add mayonnaise, sour cream, lime juice, smoked paprika, ground cumin, chili powder, and garlic powder to the yolks. Stir until creamy. Fold in half of the cooked chorizo.
6. Fill the Eggs: Spoon or pipe the yolk mixture back into the egg whites, mounding slightly.
7. Garnish and Serve: Top each egg with the remaining chorizo, and garnish with chopped cilantro, diced jalapeños, or a sprinkle of queso fresco for a bold finishing touch. Serve immediately or refrigerate until ready to enjoy.
9. Crab Deviled Eggs
Take your deviled eggs to the next level with this luxurious crab-infused twist! These creamy, flavorful deviled eggs combine the delicate sweetness of lump crab meat with a touch of Old Bay seasoning and lemon juice for a rich yet refreshing bite. Perfect for Easter brunch, holiday gatherings, or any elegant occasion, these deviled eggs are guaranteed to impress!
Serves: 6 (2 halves per person)
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp lemon juice
- 1/4 tsp Old Bay seasoning (or to taste)
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 cup lump crab meat (cooked and picked over for shells)
- Optional garnish: fresh parsley, chives, or a sprinkle of Old Bay
Instructions
1. Boil the Eggs: Place eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer to an ice bath and let cool for 5 minutes.
2. Peel the Eggs: Gently tap eggs on a hard surface and peel off the shells. Rinse to remove any shell fragments.
3. Prepare the Filling: Slice eggs in half lengthwise and remove the yolks, placing them in a bowl. Mash until smooth.
4. Mix the Filling: Add mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, salt, and black pepper to the yolks. Stir until creamy. Gently fold in the lump crab meat.
5. Fill the Eggs: Spoon or pipe the crab-infused yolk mixture back into the egg whites, mounding slightly.
6. Garnish and Serve: Top each egg with a sprinkle of Old Bay seasoning, fresh parsley, or chives for an elegant finishing touch. Serve immediately or refrigerate until ready to enjoy.
10. Bloody Mary Deviled Eggs
Love the bold flavors of a Bloody Mary cocktail? These deviled eggs bring that zesty, savory, and slightly spicy kick—minus the vodka (unless you’re feeling adventurous!). Infused with tomato, Worcestershire sauce, and horseradish, these eggs are a fun and unique twist for any brunch, Easter appetizer spread, or holiday gathering.
Serves: 6 (2 halves per person)
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp tomato paste or tomato juice
- 1 tsp Worcestershire sauce
- 1/2 tsp prepared horseradish
- 1/4 tsp celery salt
- 1/4 tsp smoked paprika
- 1/8 tsp hot sauce (adjust to taste)
- 1/4 tsp black pepper
- Optional garnish: celery leaves, pickled jalapeños, or a cherry tomato slice
Instructions
1. Boil the Eggs: Place eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer to an ice bath and let cool for 5 minutes.
2. Peel the Eggs: Gently tap eggs on a hard surface and peel off the shells. Rinse to remove any shell fragments.
3. Prepare the Filling: Slice eggs in half lengthwise and remove the yolks, placing them in a bowl. Mash until smooth.
4. Mix the Filling: Add mayonnaise, tomato paste, Worcestershire sauce, horseradish, celery salt, smoked paprika, hot sauce, and black pepper to the yolks. Stir until creamy. Adjust spice level to taste.
5. Fill the Eggs: Spoon or pipe the savory, tangy yolk mixture back into the egg whites, mounding slightly.
6. Garnish and Serve: Top with celery leaves, a pickled jalapeño slice, or a cherry tomato wedge for a fun, cocktail-inspired finish. Serve immediately or refrigerate until ready to enjoy.
11. Pink Beet Deviled Eggs
These gorgeous pink deviled eggs get their vibrant color and subtly earthy flavor from beets. Not only are they delicious, but they also make a stunning addition to any Easter appetizer spread, baby shower, or festive gathering.
Serves: 6 (2 halves per person)
Ingredients
- 6 large eggs
- 1 medium beet, peeled and diced
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 1 tsp sugar
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp lemon juice
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- Optional garnish: fresh dill, crumbled feta, or additional beet slivers
Instructions
1. Boil the Eggs: Place eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer to an ice bath and let cool for 5 minutes.
2. Prepare the Beet Pickling Brine: In a small pot, combine diced beet, water, apple cider vinegar, and sugar. Bring to a boil, then reduce heat and simmer for 5 minutes. Let cool completely.
3. Peel and Pickle the Eggs: Peel the eggs and place them in the cooled beet brine. Refrigerate for at least 2 hours (or overnight) until they turn a vibrant pink.
4. Prepare the Filling: Slice the pickled eggs in half lengthwise and remove the yolks, placing them in a bowl. Mash until smooth.
5. Mix the Filling: Add mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and black pepper to the yolks. Stir until creamy.
6. Fill the Eggs: Spoon or pipe the yolk mixture back into the pink egg whites, mounding slightly.
7. Garnish and Serve: Top with fresh dill, crumbled feta, or a beet sliver for an extra pop of color. Serve immediately or refrigerate until ready to enjoy.
12. Spicy Gochujang Deviled Eggs
Take your deviled eggs on a Korean-inspired adventure with this spicy, umami-rich twist! Made with gochujang (Korean red chili paste), rice vinegar, and sesame oil, these bold and creamy eggs are perfect for those who love heat and unique flavors.
Serves: 6 (2 halves per person)
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp gochujang (Korean red chili paste)
- 1 tsp rice vinegar
- 1/4 tsp sesame oil
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- Optional garnish: sesame seeds, sliced green onions, or a drizzle of extra gochujang
Instructions
1. Boil the Eggs: Place eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer to an ice bath and let cool for 5 minutes.
2. Peel the Eggs: Gently tap eggs on a hard surface and peel off the shells. Rinse to remove any shell fragments.
3. Prepare the Filling: Slice eggs in half lengthwise and remove the yolks, placing them in a bowl. Mash until smooth.
4. Mix the Filling: Add mayonnaise, gochujang, rice vinegar, sesame oil, garlic powder, salt, and black pepper to the yolks. Stir until creamy. Adjust gochujang for desired spice level.
5. Fill the Eggs: Spoon or pipe the spicy, umami-rich yolk mixture back into the egg whites, mounding slightly.
6. Garnish and Serve: Sprinkle the tops with sesame seeds, sliced green onions, or a drizzle of extra gochujang for added flair. Serve immediately or refrigerate until ready to enjoy.
13. Everything Bagel Deviled Eggs
If you love everything bagels, you’re going to adore these everything bagel deviled eggs! Combining the savory, garlicky flavors of everything bagel seasoning with the creamy, tangy richness of deviled eggs, this twist on the classic is perfect for brunch, Easter, or a protein-packed snack.
Serves: 6 (2 halves per person)
Ingredients
- 6 large eggs
- 3 tbsp cream cheese, softened
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tsp everything bagel seasoning (plus extra for garnish)
- Optional garnish: extra everything bagel seasoning, chopped chives, or a few sesame seeds
Instructions
1. Boil the Eggs: Place eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer to an ice bath and let cool for 5 minutes.
2. Peel the Eggs: Gently tap eggs on a hard surface and peel off the shells. Rinse to remove any shell fragments.
3. Prepare the Filling: Slice eggs in half lengthwise and remove the yolks, placing them in a bowl. Mash until smooth.
4. Mix the Filling: Add cream cheese, mayonnaise, Dijon mustard, garlic powder, salt, black pepper, and everything bagel seasoning to the yolks. Stir until creamy and well combined.
5. Fill the Eggs: Spoon or pipe the everything bagel-inspired filling back into the egg whites, mounding slightly.
6. Garnish and Serve: Sprinkle with extra everything bagel seasoning and garnish with chopped chives or a few sesame seeds for a delicious finishing touch. Serve immediately or refrigerate until ready to enjoy.
14. Truffle Parmesan Deviled Eggs
Take your deviled eggs to the next level with truffle oil and Parmesan cheese! This elegant, indulgent twist on the classic brings out rich umami flavors, making it perfect for a fancy brunch, holiday gathering, or gourmet appetizer. If you love truffle fries or truffle mac and cheese, you’ll love these truffle Parmesan deviled eggs!
Serves: 6 (2 halves per person)
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp truffle oil (adjust to taste)
- 1 tbsp finely grated Parmesan cheese
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- Optional garnish: shaved Parmesan, chopped chives, or a drizzle of extra truffle oil
Instructions
1. Boil the Eggs: Place eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer to an ice bath and let cool for 5 minutes.
2. Peel the Eggs: Gently tap eggs on a hard surface and peel off the shells. Rinse to remove any shell fragments.
3. Prepare the Filling: Slice eggs in half lengthwise and remove the yolks, placing them in a bowl. Mash until smooth.
4. Mix the Filling: Add mayonnaise, Dijon mustard, truffle oil, Parmesan cheese, garlic powder, salt, and black pepper to the yolks. Stir until creamy and well combined. Adjust truffle oil to taste—it’s potent!
5. Fill the Eggs: Spoon or pipe the luxurious truffle Parmesan filling back into the egg whites, mounding slightly.
6. Garnish and Serve: Top with shaved Parmesan, a drizzle of extra truffle oil, or chopped chives for an elegant finishing touch. Serve immediately or refrigerate until ready to enjoy.
15. Honey Mustard Deviled Eggs
For a sweet and tangy twist, these honey mustard deviled eggs are a must-try! The perfect balance of zesty mustard, creamy yolks, and a hint of sweetness from honey, these eggs are great for Easter, potlucks, or as a fun snack.
Serves: 6 (2 halves per person)
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/4 tsp apple cider vinegar
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- Optional garnish: chopped fresh parsley, paprika, or an extra drizzle of honey
Instructions
1. Boil the Eggs: Place eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer to an ice bath and let cool for 5 minutes.
2. Peel the Eggs: Gently tap eggs on a hard surface and peel off the shells. Rinse to remove any shell fragments.
3. Prepare the Filling: Slice eggs in half lengthwise and remove the yolks, placing them in a bowl. Mash until smooth.
4. Mix the Filling: Add mayonnaise, Dijon mustard, honey, apple cider vinegar, garlic powder, salt, and black pepper to the yolks. Stir until creamy and well combined.
5. Fill the Eggs: Spoon or pipe the sweet and tangy honey mustard filling back into the egg whites, mounding slightly.
6. Garnish and Serve: Sprinkle with fresh parsley, paprika, or a small drizzle of honey for extra flair. Serve immediately or refrigerate until ready to enjoy.
16. Taco-Inspired Deviled Eggs
Bring a Mexican twist to your deviled eggs with bold taco flavors! These zesty, creamy, and slightly spicy deviled eggs feature taco seasoning, sour cream, and cheddar cheese, making them perfect for game day, Cinco de Mayo, or any fiesta-inspired appetizer spread.
Serves: 6 (2 halves per person)
Ingredients
- 6 large eggs
- 2 tbsp mayonnaise
- 1 tbsp sour cream
- 1 tsp taco seasoning
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 tbsp shredded cheddar cheese
- Optional garnish: diced tomatoes, sliced black olives, chopped cilantro, or a dollop of guacamole
Instructions
1. Boil the Eggs: Place eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer to an ice bath and let cool for 5 minutes.
2. Peel the Eggs: Gently tap eggs on a hard surface and peel off the shells. Rinse to remove any shell fragments.
3. Prepare the Filling: Slice eggs in half lengthwise and remove the yolks, placing them in a bowl. Mash until smooth.
4. Mix the Filling: Add mayonnaise, sour cream, taco seasoning, garlic powder, salt, and black pepper to the yolks. Stir until creamy. Fold in shredded cheddar cheese.
5. Fill the Eggs: Spoon or pipe the taco-flavored yolk mixture back into the egg whites, mounding slightly.
6. Garnish and Serve: Top with diced tomatoes, sliced black olives, chopped cilantro, or a small dollop of guacamole for a delicious taco-inspired finish. Serve immediately or refrigerate until ready to enjoy.
17. Kimchi Deviled Eggs
Give your deviled eggs a Korean-inspired twist with tangy, spicy kimchi! These bold and flavorful eggs have just the right amount of heat and umami, making them a unique and exciting appetizer for kimchi lovers.
Serves: 6 (2 halves per person)
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 2 tbsp finely chopped kimchi
- 1 tsp kimchi juice (from the jar)
- 1/2 tsp rice vinegar
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- Optional garnish: sliced green onions, sesame seeds, or a drizzle of sriracha
Instructions
1. Boil the Eggs: Place eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer to an ice bath and let cool for 5 minutes.
2. Peel the Eggs: Gently tap eggs on a hard surface and peel off the shells. Rinse to remove any shell fragments.
3. Prepare the Filling: Slice eggs in half lengthwise and remove the yolks, placing them in a bowl. Mash until smooth.
4. Mix the Filling: Add mayonnaise, chopped kimchi, kimchi juice, rice vinegar, garlic powder, salt, and black pepper to the yolks. Stir until creamy.
5. Fill the Eggs: Spoon or pipe the spicy, umami-rich filling back into the egg whites, mounding slightly.
6. Garnish and Serve: Top with sliced green onions, sesame seeds, or a drizzle of sriracha for extra heat and flavor. Serve immediately or refrigerate until ready to enjoy.
18. Pesto Mozzarella Deviled Eggs
Give your deviled eggs a fresh, Italian-inspired twist with basil pesto and creamy mozzarella! These light yet flavorful eggs are perfect for summer gatherings, brunch, or when you want a fresh take on a classic.
Serves: 6 (2 halves per person)
Ingredients
- 6 large eggs
- 2 tbsp mayonnaise
- 1 tbsp basil pesto
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 tbsp shredded mozzarella cheese
- Optional garnish: fresh basil leaves, extra pesto drizzle, or grated Parmesan
Instructions
1. Boil the Eggs: Place eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer to an ice bath and let cool for 5 minutes.
2. Peel the Eggs: Gently tap eggs on a hard surface and peel off the shells. Rinse to remove any shell fragments.
3. Prepare the Filling: Slice eggs in half lengthwise and remove the yolks, placing them in a bowl. Mash until smooth.
4. Mix the Filling: Add mayonnaise, pesto, garlic powder, salt, and black pepper to the yolks. Stir until creamy. Fold in shredded mozzarella cheese.
5. Fill the Eggs: Spoon or pipe the herbaceous, creamy filling back into the egg whites, mounding slightly.
6. Garnish and Serve: Top with fresh basil, an extra drizzle of pesto, or grated Parmesan for a fresh, vibrant finish. Serve immediately or refrigerate until ready to enjoy.
19. Fried Deviled Eggs
Love deviled eggs? Take them to the next level by frying the egg whites for an extra crispy, crunchy bite! These fried deviled eggs combine classic creamy yolk filling with a golden, crispy shell, making them an irresistible appetizer.
Serves: 6 (2 halves per person)
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp hot sauce
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/2 cup flour
- 1 egg, beaten
- 1/2 cup panko breadcrumbs
- Oil, for frying
- Optional garnish: chopped parsley, paprika, or extra hot sauce
Instructions
1. Boil the Eggs: Place eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer to an ice bath and let cool for 5 minutes.
2. Peel the Eggs: Gently tap eggs on a hard surface and peel off the shells. Rinse to remove any shell fragments.
3. Prepare the Filling: Slice eggs in half lengthwise and remove the yolks, placing them in a bowl. Mash until smooth.
4. Mix the Filling: Add mayonnaise, Dijon mustard, hot sauce, salt, and black pepper to the yolks. Stir until creamy.
5. Bread the Egg Whites:
- Dredge each egg white half in flour, shaking off excess.
- Dip into the beaten egg, then coat with panko breadcrumbs.
6. Fry the Egg Whites: Heat oil in a pan over medium heat. Fry the breaded egg whites for 1–2 minutes per side until golden and crispy. Drain on a paper towel.
7. Fill the Eggs: Spoon or pipe the spiced yolk mixture back into the fried egg whites.
8. Garnish and Serve: Sprinkle with chopped parsley, paprika, or an extra drizzle of hot sauce for added flavor. Serve immediately and enjoy the crispy-creamy contrast!
Are you planning to add these deviled eggs to your Easter menu? Let me know which ones you’re excited to try in the comments below—I’d love to hear your thoughts!