16 Deviled Egg Recipes for Easter
Looking for the perfect treat to impress your guests this Easter? Nothing says celebration like a platter of delicious deviled eggs! With these 16 incredible recipes, you’ll discover unique flavors that cater to everyone’s taste buds. Dive in for easy, fun ideas that will make your Easter gather extra special!
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1 Classic Southern Deviled Eggs
Classic Southern Deviled Eggs are a delightful appetizer that everyone just loves to munch on. They are creamy, tangy, and packed with flavor. Perfect for family gatherings or picnics, these deviled eggs are sure to impress!
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes
Total Time: 55 minutes
Servings: 12
Ingredients:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt and black pepper to taste
- Paprika for garnish
- Chives or parsley for garnish (optional)
Instructions:
Start by placing the eggs in a pot, then cover them with cold water. Make sure the water is about an inch above the eggs. Bring the water to a boil over medium heat. Once boiling, let the eggs cook for 10 minutes. After the time is up, carefully drain the hot water and run cold water over the eggs to cool them down.
Once the eggs are cool, peel them carefully. Slice each egg in half and gently scoop out the yolks into a bowl. Place the egg whites on a serving platter. Mash the yolks with a fork until they are crumbly.
Add the mayonnaise, Dijon mustard, and apple cider vinegar to the mashed yolks. Mix everything together until it’s creamy. Season with salt and black pepper to taste.
Spoon or pipe the yolk mixture back into the egg whites. For a fun touch, sprinkle a little paprika on top for garnish. If you want, you can also add some chopped chives or parsley for extra color and flavor.
Finally, refrigerate the deviled eggs for at least 30 minutes before serving to let the flavors meld together. Enjoy your delicious Classic Southern Deviled Eggs!
Tips:
- For extra creaminess, you can add a bit more mayonnaise as needed.
- Feel free to get creative by adding ingredients like crushed garlic or hot sauce for a kick.
- Always use fresh eggs for the best flavor and texture in your deviled eggs.
Nutrition Facts:
- Calories: 70 per serving
- Protein: 4g
- Fat: 5g
- Carbohydrates: 1g
- Cholesterol: 186mg
2 Spicy Sriracha Deviled Eggs
These Spicy Sriracha Deviled Eggs pack a flavorful punch that will kick up your next gathering! With a perfect blend of creamy filling and spicy Sriracha, these eggs are sure to impress your family and friends.
Prep Time: 15 minutes
Additional Time: 30 minutes
Total Time: 45 minutes
Servings: 12 deviled eggs
Ingredients:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon Sriracha sauce (or more for extra heat)
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 tablespoon chopped green onions (for garnish)
- Paprika (for garnish)
Instructions:
Start by boiling the eggs. Place the eggs in a medium saucepan and cover them with water. Bring the water to a boil over medium heat. Once it boils, cover the pot, and turn off the heat. Let the eggs sit for 10-12 minutes.
After the time is up, carefully remove the eggs and place them in a bowl of ice water to cool for at least 5 minutes. This will make peeling easier. Once cool, peel the eggs and slice them in half lengthwise.
Scoop out the yolks into a mixing bowl. Add the mayonnaise, Sriracha sauce, Dijon mustard, white vinegar, garlic powder, and salt. Mash the yolks and mix everything together until it’s smooth and creamy. Taste the mixture and adjust the Sriracha if you want more spice.
Using a spoon or piping bag, fill the egg whites with the spicy yolk mixture. Sprinkle with chopped green onions and a dash of paprika for that extra flair. Chill the deviled eggs in the refrigerator for about 30 minutes before serving to let the flavors meld together.
Tips:
- For even more flavor, try adding finely chopped pickles or cilantro to the yolk mixture.
- If you’re not a fan of too much spice, start with less Sriracha and add gradually until you reach your desired heat.
- These deviled eggs can be made a day ahead and stored in the fridge for easy party prep!
Nutrition Facts:
- Calories: 70 per egg half
- Protein: 3.5g
- Fat: 5g
- Carbohydrates: 1g
- Cholesterol: 100mg
3 Avocado Deviled Eggs
Avocado Deviled Eggs are a delicious twist on the classic deviled eggs. They are creamy, flavorful, and packed with healthy fats. These little bites are perfect for parties or as a snack anytime!
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6
Ingredients:
- 6 large eggs
- 1 ripe avocado
- 1 tablespoon lime juice
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Paprika for garnish
- Fresh cilantro for garnish (optional)
Instructions:
Start by hard boiling the eggs. Place them in a pot and cover them with water. Bring the water to a boil, then cover the pot and remove it from heat. Let the eggs sit for about 12 minutes.
Once the eggs are done, rinse them under cold water to stop the cooking. After they have cooled, peel the shells carefully and slice each egg in half lengthwise. Remove the yolks and place them in a bowl.
Next, in the bowl with the egg yolks, add the avocado, lime juice, mayonnaise, and Dijon mustard. Mash everything together until smooth. Season with salt and pepper to taste.
Now, spoon the avocado mixture back into the egg white halves. You can also use a piping bag for a fancier look. Sprinkle a little paprika on top for color and garnish with fresh cilantro if desired.
Serve your Avocado Deviled Eggs immediately or refrigerate them for a short time before serving. Enjoy!
Tips:
- Make sure your avocado is ripe for the best flavor and creaminess.
- You can add chopped jalapeños for a little spice!
- Store any leftovers in an airtight container for up to two days.
Nutrition Facts:
- Calories: 120 per serving
- Protein: 6g
- Fat: 9g
- Carbohydrates: 2g
- Fiber: 2g
4 Bacon Ranch Deviled Eggs
Bacon Ranch Deviled Eggs are a tasty twist on the classic deviled egg recipe. With creamy yolks, crunchy bacon, and zesty ranch flavor, these eggs make a perfect appetizer for any gathering. They are easy to prepare and will be a big hit at your next party!
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 12 deviled eggs
Ingredients:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon ranch dressing
- 1 teaspoon Dijon mustard
- 4 strips of crispy bacon, crumbled
- 1 tablespoon fresh chives, chopped
- Salt and pepper to taste
- Paprika for garnish (optional)
Instructions:
Start by boiling the eggs. Place them in a pot and cover with water. Bring the water to a boil, then turn off the heat and cover the pot. Let the eggs sit for about 10-12 minutes. After that, cool them in cold water, then peel the shells.
Once peeled, cut the eggs in half lengthwise. Carefully scoop out the yolks into a mixing bowl. Set the whites aside on a platter. Mash the yolks with a fork until they’re crumbly.
Add the mayonnaise, ranch dressing, Dijon mustard, and half of the crumbled bacon to the yolks. Mix until smooth and creamy. Season with salt and pepper to taste. If you like it spicy, feel free to add a little more ranch dressing.
Now, spoon or pipe the yolk mixture back into the egg whites. Sprinkle the tops with the remaining crumbled bacon, chives, and a dusting of paprika if desired.
Serve immediately, or cover and chill for a bit in the fridge before serving. Enjoy your delicious Bacon Ranch Deviled Eggs!
Tips:
- Use crispy bacon for the best crunch and flavor.
- You can make the yolk mixture a day ahead and assemble the eggs just before serving.
- For an extra kick, mix in a few drops of hot sauce to the yolk mixture.
Nutrition Facts:
- Calories: 80 per egg half
- Protein: 5g
- Fat: 7g
- Carbohydrates: 1g
- Cholesterol: 180mg
- Sodium: 100mg
5 Dill Pickle Deviled Eggs
Dill Pickle Deviled Eggs are a delicious twist on a classic appetizer. They are creamy, tangy, and packed with flavor from the dill pickles. Perfect for parties, picnics, or just a tasty snack!
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes
Total Time: 55 minutes
Servings: 12
Ingredients:
- 6 large eggs
- 1/4 cup mayonnaise
- 2 tablespoons dill pickle relish
- 2 teaspoons Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 tablespoon fresh dill, chopped (optional)
- Paprika for garnish
Instructions:
Start by placing the eggs in a saucepan and covering them with cold water. Bring the water to a boil over medium-high heat. Once boiling, turn off the heat and cover the pot with a lid. Let the eggs sit for about 10 minutes.
After the time is up, transfer the eggs to a bowl filled with ice water. Let them cool for at least 30 minutes. This will make peeling them easier.
Once the eggs are cool, peel them and slice them in half lengthwise. Gently remove the yolk from the whites and place the yolks in a mixing bowl. Arrange the whites on a serving platter.
In the mixing bowl, mash the yolks with a fork. Add the mayonnaise, dill pickle relish, Dijon mustard, apple cider vinegar, garlic powder, and season with salt and black pepper. Mix everything together until smooth and creamy.
Now it’s time to fill the egg whites! Spoon or pipe the yolk mixture back into each egg white. Sprinkle with paprika for a pop of color. If you want, you can also top them with fresh dill for extra flavor.
Serve the Dill Pickle Deviled Eggs immediately, or refrigerate them for later. Enjoy your tasty treat!
Tips:
- For a little extra crunch, try adding some chopped dill pickles to the yolk mixture.
- You can make these eggs a day ahead, just keep them covered in the fridge.
- Experiment with adding spices like cayenne pepper for a slight kick!
Nutrition Facts:
- Calories: 90 per serving
- Protein: 5g
- Fat: 7g
- Carbohydrates: 1g
- Fiber: 0g
- Sodium: 150mg
6 Mediterranean Deviled Eggs
Mediterranean Deviled Eggs are a tasty twist on the classic recipe. These eggs are filled with vibrant flavors inspired by Mediterranean cuisine. Fresh herbs, sun-dried tomatoes, and feta cheese elevate the traditional deviled egg to a whole new level!
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 12
Ingredients:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon plain Greek yogurt
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons finely chopped sun-dried tomatoes
- 2 tablespoons crumbled feta cheese
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- Paprika for garnish
Instructions:
Start by placing the eggs in a pot and covering them with cold water. Bring the water to a boil over medium heat. Once boiling, cover the pot and turn off the heat. Let the eggs sit for about 10-12 minutes. This will help them cook perfectly.
After the time is up, transfer the eggs to a bowl of ice water. Let them cool for about 5 minutes. This step makes them easier to peel. Once cool, peel the eggs and slice them in half lengthwise.
Remove the yolks and place them in a mixing bowl. Add mayonnaise, Greek yogurt, Dijon mustard, lemon juice, sun-dried tomatoes, feta cheese, and parsley to the yolks. Season with salt and pepper. Mix everything together until smooth and creamy.
Spoon or pipe the yolk mixture back into the egg whites. Sprinkle a little paprika on top for a nice touch. These Mediterranean Deviled Eggs are now ready to serve!
Tips:
- For added flavor, use fresh herbs like basil or dill.
- If you prefer a spicier kick, mix in a few drops of hot sauce.
- You can prepare the filling a few hours ahead of time and store it in the refrigerator until ready to serve.
Nutrition Facts:
- Calories: 60 per egg half
- Protein: 4g
- Fat: 5g
- Carbohydrates: 1g
- Cholesterol: 186mg
- Sodium: 75mg
7 Curried Egg Salad Deviled Eggs
Curried Egg Salad Deviled Eggs are a delicious twist on the classic deviled egg. With a hint of curry and creamy goodness, they are perfect for snacks or parties. This recipe will help you create a delightful treat that everyone will love!
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 12 deviled eggs
Ingredients:
- 6 large eggs
- 3 tablespoons mayo
- 1 tablespoon Greek yogurt
- 1 tablespoon curry powder
- 1 teaspoon mustard
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 2 tablespoons chopped green onions (optional)
- Paprika for garnish (optional)
Instructions:
Begin by boiling the eggs. Place them in a pot and cover with cold water. Bring the water to a boil, then cover and turn off the heat. Let the eggs sit for about 12 minutes. After that, transfer the eggs to an ice bath to cool them down.
Once the eggs are cool, gently peel them under running water. Cut each egg in half lengthwise and remove the yolks. Place the yolks in a bowl and set the egg whites aside.
Mash the egg yolks with a fork. Add mayo, Greek yogurt, curry powder, mustard, lemon juice, salt, and pepper. Mix everything together until it’s smooth and creamy.
Next, spoon or pipe the egg yolk mixture back into the hollowed-out egg whites. You can use a piping bag for a fun presentation or just spoon it in with a tiny spoon.
Finally, sprinkle a little paprika on top and garnish with chopped green onions if you like. Serve the Curried Egg Salad Deviled Eggs immediately or refrigerate until ready to serve.
Tips:
- You can adjust the amount of curry powder based on how spicy you like it. Start with less if you’re unsure!
- For a healthier option, substitute some of the mayo with more Greek yogurt.
- These deviled eggs can be made up to a day in advance; just keep them covered in the fridge.
Nutrition Facts:
- Calories: 90 per egg
- Protein: 5g
- Fat: 7g
- Carbohydrates: 1g
- Fiber: 0g
8 Smoked Salmon Deviled Eggs
Smoked Salmon Deviled Eggs are a delightful twist on a classic appetizer. Perfect for parties or simply enjoying as a snack, these deviled eggs bring rich flavors and creamy textures together. With the addition of smoked salmon, they will impress your family and friends in no time!
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 12 deviled eggs
Ingredients:
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 ounces smoked salmon, chopped
- 1 tablespoon fresh dill, chopped (optional)
- Capers for garnish (optional)
Instructions:
Start by placing the eggs in a pot and covering them with water. Bring the water to a boil over medium-high heat. Once it starts boiling, cover the pot and remove it from the heat. Let the eggs sit for about 12 minutes.
After the time is up, carefully transfer the eggs to an ice bath or run them under cold water. This helps to stop the cooking and cool them down. Let them sit for about 5 minutes.
Peel the eggs and slice them in half lengthwise. Gently scoop out the yolks into a mixing bowl. Make sure to keep the egg whites intact for filling later.
In the bowl with the yolks, add the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. Mash everything together using a fork until it’s smooth and creamy. Then fold in the smoked salmon and the dill if you’re using it. Mix everything gently to combine.
Spoon or pipe the yolk mixture back into each egg white half. You can use a piping bag or just a spoon for this part.
For a nice finishing touch, top each deviled egg with a small piece of smoked salmon and a caper if desired. Enjoy your tasty Smoked Salmon Deviled Eggs!
Tips:
- Make sure to use fresh smoked salmon for the best flavor.
- For extra creaminess, try adding a little more mayonnaise if needed.
- These eggs can be made a few hours in advance; just keep them covered in the fridge until serving.
Nutrition Facts:
- Calories: 100
- Protein: 6g
- Fat: 7g
- Carbohydrates: 1g
- Fiber: 0g
- Cholesterol: 165mg
9 Chipotle Deviled Eggs
Chipotle Deviled Eggs are a spicy twist on the classic deviled egg that everyone loves. The smoky flavor from the chipotle peppers makes these eggs a hit at any gathering. They are simple to prepare and perfect for a party or a picnic.
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes
Total Time: 55 minutes
Servings: 6
Ingredients:
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon chipotle in adobo sauce, minced (or more for extra heat)
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Paprika, for garnish
Instructions:
Start by boiling the eggs. Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, turn off the heat and cover the pan. Let the eggs sit for 10 minutes.
After the eggs have cooked, carefully transfer them to a bowl of ice water. This will stop the cooking process and make them easier to peel. Let them chill for about 30 minutes.
Once cool, peel the eggs and slice them in half lengthwise. Gently remove the yolks and place them in a mixing bowl. Add the mayonnaise, Dijon mustard, chipotle, garlic powder, and a pinch of salt and pepper to the yolks. Mix everything together until smooth and creamy.
Spoon or pipe the yolk mixture back into the egg whites. You can also use a plastic bag with the corner snipped off for a nice presentation.
Finally, sprinkle the deviled eggs with paprika and garnish with fresh cilantro. Serve immediately or refrigerate until ready to enjoy.
Tips:
- If you want to adjust the spice level, add more or less chipotle to your mixture.
- You can make these deviled eggs a day in advance. Just keep them covered in the fridge until serving.
- For added texture, mix in some chopped green onions or crispy bacon bits.
Nutrition Facts:
- Calories: 90 per egg half
- Total Fat: 7g
- Saturated Fat: 1.5g
- Cholesterol: 186mg
- Sodium: 80mg
- Protein: 6g
- Carbohydrates: 1g
- Fiber: 0g
- Sugars: 0g
10 Herb and Garlic Deviled Eggs
Herb and Garlic Deviled Eggs are a delightful twist on the classic favorite. With flavors of fresh herbs and garlic, these deviled eggs will be a hit at any gathering. They’re simple to make and perfect for impressing your guests!
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6
Ingredients:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- Salt and pepper, to taste
- Paprika, for garnish
Instructions:
Start by boiling the eggs. Place them in a pot and cover with cold water. Bring it to a boil over medium heat. Once boiling, cover the pot and turn off the heat. Let the eggs sit for 12 minutes.
After the time is up, carefully drain the hot water and cool the eggs rapidly under cold water. This will make them easier to peel. Once cooled, peel the eggs and slice them in half lengthwise.
Remove the yolks and place them in a mixing bowl. Mash the yolks with a fork until they are crumbly. Add mayonnaise, Dijon mustard, garlic powder, and chopped herbs to the bowl. Mix everything together until it’s well incorporated.
Next, season the mixture with salt and pepper. Taste it and adjust the seasoning if needed. Carefully spoon or pipe the yolk mixture back into the egg whites.
Finally, sprinkle a little paprika on top of each egg for a pop of color and flavor. Serve them chilled or at room temperature.
Tips:
- For extra flavor, try adding some diced green onions or a dash of hot sauce to the filling.
- If you want a creamier texture, increase the amount of mayonnaise.
- You can make the filling ahead of time and store it in the fridge for a few hours before serving.
Nutrition Facts:
- Calories: 120 per serving
- Protein: 6g
- Fat: 9g
- Carbohydrates: 1g
- Fiber: 0g
- Cholesterol: 200mg
11 Buffalo Chicken Deviled Eggs
Buffalo Chicken Deviled Eggs are a delicious twist on a classic appetizer! These tasty bites combine the creaminess of deviled eggs with the spicy kick of buffalo chicken. Perfect for parties, game days, or just a fun snack at home.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6
Ingredients:
- 6 large hard-boiled eggs
- 1/4 cup cooked and shredded buffalo chicken
- 3 tablespoons mayonnaise
- 1 tablespoon hot sauce (like Frank’s RedHot)
- 1 teaspoon mustard
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions:
Start by peeling the hard-boiled eggs. Cut each egg in half lengthwise and gently remove the yolks from the whites. Place the yolks in a mixing bowl and set the egg whites aside on a serving platter.
Next, mash the yolks with a fork until they are crumbly. Then add the shredded buffalo chicken, mayonnaise, hot sauce, mustard, and garlic powder to the bowl. Mix everything together until it’s creamy and fully combined. If needed, season with salt and pepper to taste.
Now, use a spoon or a piping bag to fill each egg white half with the buffalo chicken mixture. Make sure to pile it high for a generous serving!
Finally, sprinkle some chopped green onions on top for a fresh flavor and a pop of color. Serve your Buffalo Chicken Deviled Eggs chilled or at room temperature, and enjoy!
Tips:
- You can use store-bought rotisserie chicken to save time and make this recipe even easier.
- Adjust the hot sauce to suit your spice preference; add more for extra heat!
- For a creamier texture, you can add a bit of cream cheese or Greek yogurt to the filling.
Nutrition Facts:
- Calories: 140 per serving
- Protein: 9g
- Fat: 10g
- Carbohydrates: 1g
- Fiber: 0g
- Sugar: 0g
12 Blue Cheese and Walnut Deviled Eggs
Blue Cheese and Walnut Deviled Eggs are a deliciously unique twist on the classic deviled eggs. The rich flavor of blue cheese combined with the crunch of walnuts adds a gourmet touch to this simple appetizer. Perfect for parties or gatherings, these deviled eggs are sure to impress!
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6
Ingredients:
- 6 large eggs
- 1/4 cup blue cheese, crumbled
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup walnuts, chopped
- Salt and pepper to taste
- Chives or parsley for garnish (optional)
Instructions:
Start by hard boiling the eggs. Place them in a pot, cover with cold water, and bring to a boil. Once boiling, cover the pot and remove it from heat. Let the eggs sit for 12 minutes.
After the time is up, carefully drain the hot water and transfer the eggs to an ice water bath. Let them cool for a few minutes before peeling the shells.
Once peeled, slice each egg in half lengthwise. Remove the yolks and place them in a bowl. Mash the yolks with a fork until smooth.
Add the blue cheese, mayonnaise, Dijon mustard, lemon juice, salt, and pepper to the bowl. Mix well until everything is combined and creamy. Fold in the chopped walnuts for added texture.
Spoon or pipe the yolk mixture back into the egg whites. You can use a piping bag for a nice presentation, or just a spoon will do!
Finally, garnish with chives or parsley if you like. Serve them chilled and enjoy!
Tips:
- For a little more crunch, try adding some finely chopped celery or bell peppers to the filling.
- You can substitute Greek yogurt for mayonnaise for a lighter option.
- These deviled eggs can be made a few hours in advance. Just keep them in the fridge until you’re ready to serve.
Nutrition Facts:
- Calories: 150 per serving
- Protein: 6g
- Fat: 13g
- Carbohydrates: 2g
- Fiber: 0.5g
- Cholesterol: 210mg
- Sodium: 250mg
13 Sweet and Tangy Deviled Eggs
Sweet and Tangy Deviled Eggs are a delightful twist on the classic recipe. With a mix of sweetness and tanginess, these deviled eggs are perfect for parties, picnics, or any family gathering. They’re sure to impress everyone who tries them!
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes
Total Time: 55 minutes
Servings: 12
Ingredients:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon sweet pickle relish
- 1 teaspoon apple cider vinegar
- Salt and pepper to taste
- Paprika for garnish
- Fresh parsley or dill for garnish (optional)
Instructions:
Start by placing the eggs in a pot and covering them with water. Bring the water to a boil over medium heat. Once boiling, cover the pot, remove it from the heat, and let the eggs sit for 10 minutes.
After the time is up, carefully drain the hot water and fill the pot with cold water and ice to cool the eggs quickly. Let them sit in the cold water for 5-10 minutes.
Once the eggs are cool, gently tap them on a hard surface to crack the shells, then peel them under running cold water to make it easier. Cut each egg in half lengthwise and scoop out the yolks into a mixing bowl.
To the egg yolks, add the mayonnaise, Dijon mustard, sweet pickle relish, apple cider vinegar, and a pinch of salt and pepper. Mash everything together using a fork until it’s smooth and creamy.
Spoon or pipe the yolk mixture back into the egg white halves. Sprinkle a little paprika on top for a pop of color, and add some fresh parsley or dill if you like.
Finally, cover the deviled eggs with plastic wrap and chill them in the fridge for about 30 minutes before serving. Enjoy the sweet and tangy flavor!
Tips:
- For an extra kick, try adding a dash of hot sauce to the yolk mixture.
- If you want to prepare ahead, the filling can be made a day in advance and stored in the fridge.
- To make peeling easier, use eggs that are slightly older rather than fresh ones.
Nutrition Facts:
- Calories: 60 per egg half
- Protein: 3 g
- Fat: 5 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Sugar: 1 g
14 Jalapeño Popper Deviled Eggs
Jalapeño Popper Deviled Eggs are a spicy twist on the classic deviled egg. These tasty bites are perfect for parties or as a snack any time. The creamy filling mixed with jalapeños and cheese will take your taste buds on a flavor adventure!
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 12 deviled eggs
Ingredients:
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons cream cheese, softened
- 1 jalapeño pepper, finely chopped
- 1/4 cup shredded cheddar cheese
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- Chopped fresh chives or green onions, for garnish
Instructions:
Start by boiling the eggs. Place them in a small pot, cover with water, and bring to a boil. Once the water is boiling, cover and remove from heat. Let the eggs sit in the hot water for 12 minutes. After that, transfer them to an ice bath to cool.
Once the eggs are cool, peel them carefully. Slice each egg in half lengthwise and remove the yolks into a mixing bowl. Set the egg whites aside.
In the bowl with the yolks, add mayonnaise, Dijon mustard, cream cheese, chopped jalapeño, shredded cheddar cheese, garlic powder, salt, and pepper. Mash all the ingredients together until smooth and creamy.
Spoon or pipe the yolk mixture back into the egg whites. For a fancy touch, you can use a piping bag to make them look nice.
Finally, sprinkle some chopped chives or green onions on top for garnish. Your Jalapeño Popper Deviled Eggs are ready to serve!
Tips:
- For more heat, leave some seeds in the jalapeño when chopping.
- You can prepare the filling ahead of time and store it in the fridge for up to 2 days.
- Try adding crumbled bacon for an extra flavor boost!
Nutrition Facts:
- Calories: 80 per egg
- Protein: 6g
- Fat: 6g
- Carbohydrates: 1g
- Fiber: 0g
15 Crab Salad Deviled Eggs
Crab Salad Deviled Eggs are a delicious twist on the classic deviled eggs. Packed with crab meat and flavorful ingredients, they make a perfect appetizer for any gathering. These delightful bites are easy to make and sure to impress your guests!
Prep Time: 15 minutes
Additional Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Ingredients:
- 6 large eggs
- 1 cup imitation crab meat, shredded
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon green onion, finely chopped
- Salt and pepper, to taste
- Paprika, for garnish
- Fresh parsley, for garnish (optional)
Instructions:
Start by boiling the eggs. Place the eggs in a pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit for 12 minutes.
After the eggs have cooled, transfer them into cold water or ice water to stop the cooking. Once they are cool enough to handle, gently peel the shells off and slice the eggs in half lengthwise.
Carefully remove the yolks and place them in a bowl. Add the shredded crab meat, mayonnaise, Dijon mustard, lemon juice, and green onion to the bowl. Mash everything together until well combined. Taste the mixture and season it with salt and pepper.
Spoon the crab mixture back into the egg whites. You can use a fork for a rustic look or a piping bag for a more polished presentation. Sprinkle paprika on top for a pretty garnish. If you like, add some fresh parsley for an extra touch.
Finally, let the filled eggs chill in the refrigerator for at least 30 minutes before serving. This helps the flavors meld together.
Tips:
- For extra flavor, you can add a dash of hot sauce to the crab mixture.
- If you prefer lump crab meat, feel free to use that instead of imitation crab.
- These deviled eggs can be made a day ahead and stored in the refrigerator until ready to serve.
Nutrition Facts:
- Calories: 120 per serving
- Protein: 8g
- Fat: 9g
- Carbohydrates: 2g
- Cholesterol: 190mg
- Sodium: 220mg
16 Loaded Baked Potato Deviled Eggs
These Loaded Baked Potato Deviled Eggs are a fun twist on classic deviled eggs. They combine the flavors of a loaded baked potato into a creamy, delicious filling. Perfect for parties or as a tasty snack!
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 12 eggs (6 whole eggs)
Ingredients:
- 6 large hard-boiled eggs
- 2 tablespoons of mayonnaise
- 1 tablespoon of sour cream
- 1 teaspoon of mustard
- 1/4 cup of shredded cheddar cheese
- 2 tablespoons of crispy bacon bits
- 2 tablespoons of green onions, chopped
- Salt and pepper to taste
Instructions:
First, start by hard boiling the eggs. Once they are boiled, cool them under cold water, then peel and cut them in half. Remove the yolks and place them in a mixing bowl.
Next, mash the yolks with a fork and add in the mayonnaise, sour cream, and mustard. Mix everything together until it’s smooth. Then, fold in the cheddar cheese, bacon bits, and green onions. Season with salt and pepper to your liking.
Now, it’s time to fill the egg whites. Scoop the yolk mixture back into the egg white halves. You can use a spoon or a piping bag for a nice look. Finally, sprinkle a little extra cheddar cheese and bacon bits on top for decoration.
Serve your Loaded Baked Potato Deviled Eggs right away, or chill them in the fridge for a bit if you prefer them cool!
Tips:
- For extra flavor, add some garlic powder or smoked paprika to the yolk mixture.
- Use fresh herbs like chives or parsley for a pop of color and freshness.
- If you love a bit of heat, consider adding some jalapeño or a dash of hot sauce to the filling.
Nutrition Facts:
- Calories: 114 per egg
- Protein: 6g
- Fat: 9g
- Carbohydrates: 1g
- Cholesterol: 165mg
- Sodium: 102mg
