Classic Deviled Eggs + 10 Easy Ways to Make ’Em Gourmet
Need a simple, spring-y dish you can whip up fast for a Saturday morning picnic (or any other of your fun spring soirees)? A batch of deviled eggs is your perfect go-to! All you need to make this sunny-centered party staple are hard-boiled eggs, a little mayo (or fat-free Greek yogurt), and your favorite seasonings.
The classic minimalist version is always a hit with bigs and littles alike, so we’ve got that recipe below. But we’ve also included links to 10 more creative takes on this recipe that we’re just plain egg-cited about. Get crackin’!
Classic Deviled Eggs
Yields: 12 halves
Total time: 20 minutes prep/15 minutes cooking
- 6 eggs
- 3 tablespoons mayonnaise (we like the heart-healthy canola version)
- 1 teaspoon white vinegar (or a splash of hot sauce or a couple tablespoons of pickle relish)
- 1 teaspoon yellow mustard
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- Optional garnishes: Smoked paprika, capers, sliced black or green olives, crumbled bacon, and chopped herbs like dill, tarragon, rosemary, cilantro, parsley, or chives
- Place the eggs in a single layer in a saucepan and cover with cool water—the water should sit 1 to 2 inches above the eggs.
- Heat the pot on high until the water comes to a rolling boil and then cover the pot, turn the heat off, and let sit on the burner for 12 minutes.
- Transfer the eggs to a colander and place under cool running water for 1 minute.
- Crack the egg shells and peel them off under cool running water. Gently dry the eggs using paper towels.
- Slice the eggs in half lengthwise, and scoop or pop the yolks into a mixing bowl. Place the egg whites on a serving platter.
- Mash the yolks using a fork. Add the mayo, vinegar, mustard, salt, and pepper, and mix well.
- Spoon the yolk mixture back into the waiting egg whites. Top with a garnish of your choice and serve! You can also store them in the fridge for up to 24 hours—just place them in an airtight container.
Pro Tip: For easy transport, put the egg-white halves in a container and the filling in a zip-top plastic bag. When you’re ready to assemble your goodies, simply cut off a corner of the plastic bag and pipe the filling into the waiting whites.
10 More Ways to Fill Your Egg Cup
* Some of these recipes are kid-friendly and some are just for your friends.
- Georgia Peach: We love the sweet and salty combo in Southern Living’s fruit-topped approach.
- Pimiento Cheese: Two southern party appetizers unite in Rachael Ray’s zesty take—check out the video clip from her television show for egg-stuffing edification.
- Mexican Devils: Mashed avocado mixed into the yolks gives these deviled eggs from Allrecipes a guacamole-like twist—just nix (or minimize) the jalapeños if kiddos will partake.
- Smoked Salmon: In Betty Crocker’s version, lox, capers, and fresh dill turn classic cookout fodder into fancy finger food.
- Beet-Pickled: A+ for a pretty presentation! A bath in beet brine gives the Kitchn’s curry-spiked beauties a flashy fuchsia suit.
- Texas Caviar: Topped with nutritious black-eyed peas, Southern Living’s flavorful snack also subs fat-free Greek yogurt and low-fat cream cheese for the mayo.
- California Roll: With a crown of crab, cucumber, nori komi furikake (seaweed flakes and sesame seeds), and tobiko (flying fish roe), these wasabi-laced eggs by Kathy Casey, author of D’Lish Deviled Eggs, are dressed to impress.
- Bacon & Blue Cheese: Always a treat when paired together, crispy bacon and piquant blue cheese give Cooking Lite’s rich and zingy appetizer an irresistible edge.
- Dirty: Martha Stewart gives the picnic favorite a little cocktail-party flair (think dirty martini) with olives, lemon zest, and crème fraiche in place of mayo.
- Eggs Benedict: With lemon, ham chips, and brown-butter English muffin crumbs, Serious Eats’ eggs offer an artfully deconstructed rendering of the classic breakfast dish.