Deviled Eggs With Creative Toppings
These bite-sized delights offer the perfect canvas for culinary creativity, allowing for endless variations while maintaining their familiar comfort-food appeal. Whether you're hosting a backyard barbecue, attending a potluck, or simply craving a protein-packed snack, these elevated deviled eggs will transform an ordinary gathering into something extraordinary.
Equipment
- Saucepan
- Piping Bag with Star Tip
- Fine-mesh Sieve
Ingredients
Base Recipe
- 12 large eggs preferably 1-2 weeks old for easier peeling
- 1/3 cup mayonnaise substitute Greek yogurt for a tangier, lighter option
- 1 tbsp Dijon mustard or yellow mustard for milder flavor
- 1 tbsp white vinegar apple cider vinegar works beautifully too
- 1/4 tsp salt or to taste
- freshly ground black pepper
Bacon & Cheddar Topping
- 4 strips crispy bacon finely chopped
- 1/3 cup sharp cheddar cheese freshly grated
- 1 tbsp chives finely chopped
Additional Topping Ideas (Optional)
- smoked salmon with capers and dill
- buffalo style with hot sauce and blue cheese crumbles
- avocado and pico de gallo
- pickled jalapeños with cilantro and lime zest
- everything bagel seasoning with cream cheese
- truffle oil and microgreens
Instructions
- Place eggs in a single layer in a saucepan and cover with water, ensuring there's an inch of water above the eggs. Add a pinch of baking soda to the water. Bring to a rolling boil, then immediately remove from heat, cover, and let sit for exactly 12 minutes.
- Transfer eggs to an ice bath to stop the cooking process and prevent that unappetizing gray ring around the yolk. Cool for about 5 minutes.
- Gently tap each egg against a hard surface and roll between your hands to loosen the shell. Peel under cool running water, which helps separate the membrane from the egg white. Pat dry with paper towels.
- Slice each egg in half lengthwise with a sharp knife. Wipe your knife clean between cuts for pristine presentation.
- Carefully remove the yolks and place them in a medium bowl. For the smoothest texture, push the yolks through a fine-mesh sieve or food mill.
- Add mayonnaise, mustard, vinegar, salt, and pepper to the yolks. Mix until creamy and smooth, adjusting seasonings to your preference. If the mixture seems too thick, add a teaspoon of mayonnaise or a few drops of water until you reach your desired consistency.
- Transfer the yolk mixture to a piping bag fitted with a star tip for an elegant presentation, or use a ziplock bag with a corner snipped off for a more casual approach. Pipe the filling into each egg white half, creating a small mound that rises about ½ inch above the white.
- For the bacon and cheddar version, sprinkle each filled egg with a generous pinch of grated cheddar, followed by bacon bits and a delicate sprinkle of chives. For other creative variations, apply your choice of toppings immediately after filling each egg.
- Arrange similar flavors together on your serving platter for visual appeal and to help guests identify their preferred variations.
Notes
- Store assembled deviled eggs in an airtight container in the refrigerator for up to 2 days.
- For optimal freshness, prepare components separately and assemble just before serving.
- Using eggs that are 7-10 days old will make them easier to peel.
- Pat egg whites dry before filling to prevent watery deviled eggs after refrigeration.
- For optimal freshness, prepare components separately and assemble just before serving.
- Using eggs that are 7-10 days old will make them easier to peel.
- Pat egg whites dry before filling to prevent watery deviled eggs after refrigeration.
Nutrition
Calories: 175kcalCarbohydrates: 1gProtein: 11gFat: 14gSaturated Fat: 4gCholesterol: 215mgSodium: 290mgSugar: 0.5g
Tried this recipe?Let us know how it was!