Hard-boiled deviled eggs are a perfect appetizer for parties or a quick snack for any time of day. Take the traditional deviled egg up a notch with this collection of quick and easy recipes loaded with tons of flavor. Kick off your next tailgate or backyard barbecue party with these simple protein packed appetizers. Your guests will not be dissapointed!
For Perfect Hard-boiled Eggs
- Place 12 eggs in a pan and cover with 1 inch of water.
- Bring just to a boil.
- Remove the pan from the heat and cover with a lid. Let eggs steam for 12 minutes.
- Cool in cold water for 15 minutes.
Deviled Eggs-pert Tips
- Hard-boiled eggs are easiest to peel right after cooling because the egg contracts slightly in the shell.
- Refrigerate hard-boiled eggs in the shell up to one week. Once peeled, eggs should be consumed within 2 days.
- To peel—gently tap the egg on the countertop until finely crackled all over. Roll the egg between hands to loosen shell. Start peeling at large end.
Sister Mary’s Heavenly Deviled EggsCourtesy of the American Egg Board, IncredibleEgg.com
14 large hard-boiled eggs
1/2 cup mayonnaise
1/2 cup sour cream
1 ½ teaspoons Dijon mustard
1 teaspoon fresh lemon juice
1/4 teaspoon ground pepper
1/3 cup cooked bacon, crumbled
1/4 cup (1 ounce) sharp cheddar cheese, finely shredded
2 tablespoons fresh chives, chopped
Cut the eggs lengthwise in half. Remove the yolks to a medium bowl. Set 24 of the white halves on a plate. Finely chop the remaining four white halves and set aside.
Mash the yolks with a fork. Add the mayonnaise, sour cream, mustard, lemon juice and pepper. Mix well until smooth. Add the chopped egg whites, bacon, cheese and chives. Mix well.
Spoon the yolk mixture evenly among each egg-white half. Refrigerate, covered, to blend flavors. Sprinkle with paprika just before serving, if desired.
Eve’s Guac Deviled EggsCourtesy of the American Egg Board, IncredibleEgg.com
12 large hard-boiled eggs
1 ripe avocado
1/4 cup sour cream
1 teaspoon salt
1 dash Tabasco sauce
1/2 cup salsa, to garnish
12 tortilla chips, to garnish
Cut the hard-boiled eggs in half lengthwise. Spoon out the yolks and place into a resealable bag. Set the egg white halves onto a plate.
Add the avocado, sour cream, salt and Tabasco to the bag of yolks. Seal the bag and mash together using your hands until completely mixed.
Snip a bottom corner of the bag and pipe the filling into the egg-white halves, creating a small mound.
Garnish with 1/2 piece of tortilla chip and drops of salsa. Serve.
Mexican Deviled EggsCourtesy of the American Egg Board, IncredibleEgg.com
6 hard-boiled eggs
1/2 cup chunky mild salsa
1/3 cup sharp cheddar cheese, finely shredded
1 tablespoon sour cream
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
additional chili powder, optional garnish
fresh cilantro leaves, optional garnish
Slice the eggs lengthwise in half. Remove the yolks, and place in a small mixing bowl.
Mash the yolks with a fork. Stir in salsa, cheese, sour cream, cumin and chili powder until well blended. (Alternatively, mash all these ingredients together in a resealable bag using your hands until smooth and well mixed.)
Spoon a heaping tablespoon of the yolk filling into the egg whites. Or if using a resealable bag, cut a slit in the bottom corner to squeeze yolk mixture into egg-white halves.
Sprinkle each lightly with additional chili powder and garnish with cilantro, if desired.
Greek Deviled EggsCourtesy of the American Egg Board, IncredibleEgg.com
6 large hard-boiled eggs
1/3 cup mayonnaise
1/4 cup Feta cheese, crumbled
1/4 cup kalamata olives, pitted, chopped
1 tablespoon red onion, finely chopped
1/4 teaspoon Greek seasoning
fresh dill or tarragon sprigs, optional
Slice the eggs lengthwise in half. Remove the yolks and place in a small mixing bowl or resealable bag.
Mash (with your hands in the bag) or stir (if using a bowl) the yolks, mayonnaise, cheese, olives, onion and seasoning until smooth and well mixed.
Spoon (or pipe, if using a bag with a slit cut in the bottom corner) the filling evenly among the egg whites. Garnish each with dill or tarragon, if desired.