If you’re wondering how to make deviled eggs because you’re doing an Easter egg hunt on Saturday and will have DOZENS of leftover hardboiled eggs on Sunday, you’re in luck. Today I’m sharing how to make deviled eggs so you can customize a recipe yourself, plus three recipes that will inspire you!
Deviled eggs, in my humble opinion are always a good option. For instance, yesterday I hardboiled a bunch of eggs to dye with Marston and all but three cracked in the water. So we made deviled eggs for lunch. They were yummy. More deviled eggs all around!
My Notes on How to Make Deviled Eggs
The beauty of cooking is that it you can make any recipe your own. Alter the flavoring agents and you get a whole new dish. If you’re not in love with any of these deviled egg recipe, use the base recipe and change the flavors! Even if you like my deviled egg recipes, I encourage to branch out and create your own.
Stuffed eggs have been around for centuries. Originally deviled eggs (referred to as deviled for their spiciness) was mustard and pepper. In the 1940s it evolved to include mayonnaise. My base recipe is mayo, mustard, acid, salt, garnish. You can change up the acid (or leave it out altogether), add in flavors, change the garnish. Use you’re imagination!
Deviled Eggs Alterations
Acid options: lemon juice, wine, white wine vinegar, champagne vinegar, tabasco sauce
Garnishes: crab meat, shrimp, pickled shrimp, country ham, sour cream, paprika, steak, fried chicken skin, fried capers, kimchi, anchovies, mushrooms, fresh herbs, pickled anything
Flavoring Agents: cumin, fennel, cayenne pepper, garlic, scallion, horseradish, red pepper flakes, fish sauce, ginger, white pepper, pickled anything
Mix and match to create a flavor profile that represents you. And, most importantly is something you want to eat!
If you don’t have time to play around in the kitchen, here are three recipes I love for deviled eggs this Easter.
These are my favorite. I love smoked salmon, I love creme fraiche. They have a bit of sour and tang. I love them. I had two for breakfast this morning.
- 12 hardboiled eggs
- ½ cup of mayonnaise
- 2 tablespoons of crème fraîche
- 1 teaspoon of mustard
- 1 tablespoon of lemon juice
- 2 teaspoons of fresh dill
- dash of tabasco
- kosher salt
- 2 ounces of smoked salmon
- Slice eggs in half and remove yolks to a bowl, reserving the white on a plate.
- Pass yolks through a fine mesh sieve.
- Add in mayo, crème fraîche, lemon juice, mustard, tabasco and dill. Stir to combine. Salt to taste
- Spoon yolk mixture into plastic baggie, snip corner off and pipe into egg white. Garnish with smoked salmon, a bit of crème fraîche and dill.
These were Joe’s favorite. What’s not to love about bacon and eggs. He did not eat these for breakfast because he already ate them all.
- 12 hardboiled eggs
- ½ cup of mayonnaise
- 1 tablespoon of sour cream
- 1 teaspoon of mustard
- 1 tablespoon of lemon juice
- 2 teaspoons of chives
- kosher salt
- 4 strips of bacon
- Place bacon strips on parchment paper lined jelly roll pan. Bake for 10 minutes in 400 degree oven or until bacon is crispy.
- Slice eggs in half and remove yolks to a bowl, reserving the white on a plate.
- Pass yolks through a fine mesh sieve.
- Add in mayo, sour cream, lemon juice, mustard, and chives. Stir to combine. Salt to taste
- Spoon yolk mixture into plastic baggie, snip corner off and pipe into egg white. Garnish with bacon and chive.
These are my dad’s favorite because he lives and breathes all things sriracha. Seriously, he has a bottle he takes with him everywhere he goes (I might be exaggerating a little). But, he loves spicy and he loves Sriracha. If you won’t go anywhere without your Sriracha bottle, these deviled eggs are for you.
- 12 hardboiled eggs
- ½ cup of mayonnaise
- 1 tablespoon of tabasco sauce
- 1 teaspoon of mustard
- 1 teaspoon of buttermilk
- kosher salt
- Sriracha sauce
- Slice eggs in half and remove yolks to a bowl, reserving the white on a plate.
- Pass yolks through a fine mesh sieve.
- Add in mayo, mustard, tabasco and buttermilk. Stir to combine. Salt to taste.
- Spoon yolk mixture into plastic baggie, snip corner off and pipe into egg white. Garnish with dots of sriracha.
Have you wondered how to make deviled eggs? Have you tried any of these recipes? I’d love to hear your thoughts. Rate them and comment below!
You don't need a culinary degree to make sophisticated food. I want to improve your food education. Sometimes I travel and wear new clothes, and I'll tell you about that, too.
I don’t know how I feel about being “outed” as a sriracha fiend.
Actually, I think that a bacon/sriracha egg would be my fave.
Yeah, you probably would! I’ll make you some on Sunday!