5 Deviled Egg Recipes with Flair

Make the most of your Easter eggs or whip up a batch of hard-boiled eggs for a different take on this ever-popular snack
Eve’s Guac Deviled Eggs

Photo: American Egg Board

It’s fun to color Easter eggs, but then what do you do with all of them? Deviled eggs, of course. They’re not just for parties; they also make a delicious snack or lunch. The classic mix of mayonnaise and a little salt and pepper with the yolks is always tasty, but there is much more you can do with them. In these recipes, which are courtesy of the American Egg Board, add-ins such as avocado, bacon, crabmeat, prosciutto, quinoa and more make for decidedly different little devils.

Egg Tips

Cook, crack and pack deviled eggs with these “eggcellent” tricks from the American Egg Board.

  • To hard-cook eggs: Place eggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. heat over high heat just to boiling. remove from burner. Cover pan. Let eggs stand in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra-large) cool completely under cold running water and peel. (I use this method and it works great.)
  • Hard-boiled egg storage time: Hard-boiled eggs in the shell can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be consumed within two days.
  • To peel a hard-boiled egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Start peeling at large end, holding egg under cold running water to help ease the shell off.
  • Make-ahead tip: Deviled eggs can be made up to 12 hours ahead. Keep covered and refrigerated.
  • Portable tip: To easily bring deviled eggs to a little get-together, you can prepare the filling in a plastic bag and carry whites and yolk mixture separately in plastic food-storage bag. Fill eggs on the spot, pressing filling out of snipped corner of bag.

Eve’s Guac Deviled Eggs

Makes 24 servings

12 large, hard-boiled eggs
1 ripe avocado
¼ cup sour cream
1 teaspoon salt
dash Tabasco sauce
½ cup salsa
12 tortilla chips
shredded Mexican cheese or chopped cilantro, for garnishes, if desired

  1. Cut hard-boiled eggs in half lengthwise. Spoon out yolks and place into a resealable bag. Set egg white halves onto a plate.
  2. Add avocado, sour cream, salt and Tabasco to bag of yolks. Seal bag and mash together with hands until completely mixed.
  3. Snip one corner of the bag and pipe into the egg white halves creating a small mound.
  4. Garnish with ½ piece of tortilla chip, drops of salsa and shredded cheese and cilantro, if desired.
Crab Stuffed Deviled Eggs

Photo: American Egg Board

Crab Stuffed Deviled Eggs

Makes 24 servings

12 hard-boiled eggs, peeled
1 (8-ounce) can white lump crabmeat, drained, flaked
1/3 cup mayonnaise
2 tablespoons chopped fresh dill, plus more for garnish, if desired
2 teaspoons lemon pepper
2 teaspoons Dijon mustard
1 teaspoon prepared horseradish

  1. Slice eggs in half lengthwise. Remove yolks; place in a medium bowl.
  2. Add crabmeat, mayonnaise, 2 tablespoons chopped fresh dill, lemon pepper, mustard and horseradish. Mix until blended.
  3. Divide yolk mixture evenly among egg whites.
  4. Sprinkle top of each filled egg white with additional fresh dill before serving.
Quinoa & Greek Yogurt Deviled Eggs

Photo: American Egg Board

Quinoa & Greek Yogurt Deviled Eggs

Makes 8 servings

4 large eggs
½ cup quinoa, cooked and cooled (see tip)
1/3 cup bacon, cooked and crumbled
3 tablespoons plus 1 teaspoon plain Greek yogurt
1½ tablespoons cilantro, finely chopped
¼ cup (1 ounce) sharp cheddar cheese, finely shredded
2 tablespoons fresh chives, chopped
1/8 teaspoon sea salt
1/8 teaspoon pepper

  1. Place eggs in saucepan. Add enough cold water to cover eggs by 1 inch. Bring to boil over medium-high heat. Remove from heat, cover and let stand for 13 minutes. Drain and transfer eggs to bowl of ice water. Let stand until cool.
  2. Peel eggs and cut in half lengthwise. Transfer yolks to bowl and mash with a fork until smooth. Stir in quinoa, yogurt and cilantro. Season with salt and pepper.
  3. Place egg whites, hollowed side up, on serving plate. Spoon yolk mixture into egg whites. Cover and refrigerate until set, at least 15 minutes or up to 24 hours.

Tip: To prepare ½ cup of quinoa, combine 2½ tablespoons of quinoa and 1/3 cup of water in a saucepan. Bring to a boil over medium-high heat. Reduce heat to low; cover and simmer for 12 to 15 minutes or until water is just barely absorbed. Cover and let stand for 5 minutes. Fluff with a fork and let cool completely.

Sister Mary’s Heavenly Deviled Eggs

Photo: American Egg Board

Sister Mary’s Heavenly Deviled Eggs

Makes 24 servings

12 large hard-boiled eggs
½ cup mayonnaise
½ cup sour cream
1½ teaspoons Dijon mustard
1 teaspoon fresh lemon juice
1/3 cup crumbled cooked bacon
¼ cup (1 ounce) finely shredded sharp cheddar cheese
2 tablespoons chopped fresh chives

  1. Cut eggs lengthwise in half. remove yolks to medium bowl. Reserve 24 white halves. Finely chop remaining four white halves and set aside.
  2. Mash yolks with fork. Add mayonnaise, sour cream, mustard, lemon juice and pepper; mix well. Add chopped egg whites, bacon, cheese and chives; mix well.
  3. Spoon 1 tablespoon yolk mixture into each reserved egg white half. Refrigerate, covered, to blend flavors. Sprinkle with paprika just before serving, if desired.

No-mess method: Combine filling ingredients in a 1-quart plastic food-storage bag, press out air and seal bag. Press and roll bag with hand until mixture is well blended. Push filling toward one bottom corner of bag. Snip off about ½ inch of corner. Squeeze filling from bag into egg whites.

Deviled Eggs with a Flair

Photo: American Egg Board

Deviled Eggs with a Flair

Makes 24 servings

12 large hard-boiled eggs, peeled
4 ounces soft goat cheese, at room temperature
1/3 cup mayonnaise
3 tablespoons minced gherkins OR cornichons          .
1 tablespoon Sriracha sauce
2 teaspoons Dijon mustard
½ teaspoon garlic salt
¼ teaspoon onion powder
2 ounces prosciutto, chopped into small pieces
2 teaspoons chopped fresh chives

  1. Slice eggs lengthwise in half. remove yolks; place in medium bowl.
  2. Add goat cheese, mayonnaise, gherkins, Sriracha sauce, mustard, garlic salt and onion powder. Mash until well blended.
  3. Divide yolk mixture evenly between egg whites.
  4. Sprinkle top of each filled egg white with some of the prosciutto and chives before serving.

Hungry for More?

Try these recipes using hard-boiled eggs—plus tips for coloring eggs with natural dyes from your kitchen.

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Mary Subialka is the editor of Real Food and Drinks magazines, covering the flavorful world of food, wine and spirits. She rarely meets a chicken she doesn’t like, and hopes that her school-age son, who used to eat beets and Indian food, will one day again think of real food as more than a means to a treat—and later share this with his younger brother.