Deviled eggs are a tried-and-true side dish that fit just about any occasion. The possibilities for new flavor variations on top of the classic base are endless. Find inspiration for your own creativity with these starting ideas!
Base Recipe
Lower 12 large eggs into a saucepan of boiling water and cook for 10 minutes. Remove saucepan from heat and let sit for 4 minutes. Transfer eggs to a bowl filled with ice and cold water; let stand 3 minutes or until cool enough to handle.
Peel eggs and cut them lengthwise in half. Carefully remove yolks and place in a medium bowl. Mash yolks with a fork until smooth, then stir in ½ cup mayonnaise, 2 tbsp fresh chopped chives, ½ tsp ground mustard, ½ tsp salt and ⅛ tsp white pepper until combined.
Select your variation from below, splitting your yolk mixture and mixing in additional ingredients as necessary. Spoon or pipe mixtures into egg whites and top with toppings, as desired.
ITALIANO
- Stir in: Pesto
- Top with: Sundried tomato, pine nuts, Parmesan cheese and fresh parsley
BLT
- Stir in: Cooked bacon
- Top with: More bacon, lettuce and tomato
CUBANO
- Stir in: Ham, Swiss cheese
- Top with: More ham, pickle, stone ground mustard, banana pepper
LUCKY IRISH
- Stir in: Corned beef, Swiss cheese
- Top with: More corned beef, Russian dressing, scallions
CURRIED
- Stir in: Curry powder
- Top with: More curry powder, toasted pecans, chives
CRABBY
- Stir in: Lump crab meat
- Top with: More crab meat, cocktail sauce, fresh jalapeño, lemon zest
TACO
- Stir in: Guacamole
- Top with: Pickled jalapeño, taco sauce, cilantro, lime zest
ASIAN
- Stir in: Chili garlic sauce
- Top with: Snap peas, sautéed shitakes, sesame seeds
