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, backyard barbecue, or holiday party with these simple protein packed appetizers. Get ready to upgrade your deviled egg game!
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 Eggs
"Amped up deviled eggs with bacon and cheddar cheese. Perfect finger food for a game day gathering or holiday party appetizer. Quickly prep ahead of time in only 30 minutes with no mess. Your guests won’t be able to resist the temptation of this twist on a classic appetizer."
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.
Deviled Eggs Bloody Mary-Style
"Bloody Marys and deviled eggs are natural brunch partners, so it makes perfect sense to combine them into one delicious dish."
6 fresh eggs
3 tablespoons regular or light mayonnaise
1 tablespoon finely chopped celery
2 teaspoons horseradish
1 1/2 tablespoons chopped, oil-packed sun-dried tomatoes
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery salt
Tabasco sauce to taste
1/2 cup sliced pimento-stuffed green olives for garnish
First, place eggs in stockpot, and add enough water to cover 1 inch above them. Bring water to a boil, remove from heat, cover and let sit for 10 minutes. Remove eggs and plunge in ice water to cool. Peel, cut in half and remove yolks, leaving the whites intact. Place yolks in a mixing bowl.
Next, using the back of a fork, mash yolks with mayonnaise until combined. Stir in celery, horseradish, tomatoes, Worcestershire, celery salt and Tabasco. Season to taste with black pepper.
Last, mound the yolk mixture in each egg white and garnish with olive slices.
Smoked Deviled Eggs with Shredded Pork
"A double-whammy of farmyard bounty, these smoked eggs get drizzled with a savory mustard barbecue sauce that’s balanced with the smoky pork filler (or use any handy meats instead, such as bacon, brisket or chunks of diced smoked bologna)."
12 hard-boiled large eggs, peeled
1/3 cup mayonnaise
1 tablespoon South Carolina Mustard BBQ Sauce (recipe below), plus more for garnish
1 teaspoon hot sauce, such as sriracha
smoked paprika
1¼ cups Slow-Smoked Pork Shoulder, heated and shredded
minced chives, for garnish
hickory or pecan wood
for South Carolina Mustard BBQ Sauce:
1 cup prepared yellow mustard
½ cup cider vinegar
¼ cup honey
¼ cup packed light brown sugar
2 teaspoons Worcestershire sauce
2 tablespoon ketchup, such as Simply Heinz
1 teaspoon garlic powder
1½ teaspoons red pepper flakes
½ teaspoon salt
for the South Carolina Mustard BBQ Sauce: In a medium-sized saucepan, combine all the ingredients and cook over medium-low heat, stirring to dissolve the sugar. Lower to low heat and simmer until slightly thickened, 5–7 minutes, stirring frequently. Let cool, transfer to a jar, and store in the refrigerator for up to a month.
to smoke the eggs: Prepare a smoker to cook at 200°F. Spray a baking rack with nonstick spray. Once the cooker reaches temperature, add the wood, and place the eggs on the prepared baking rack. Set the rack directly on the smoker grate and cook for about 30 minutes. Remove from the cooker and chill until ready to use.
to assemble the deviled eggs: Cut the eggs in half lengthwise. Cut a thin slice off the bottom of each half, so they won’t tip over when plated. Scoop out the yolks and place them and the egg-white trimmings in a food processor. Add the mayonnaise, Mustard BBQ sauce and hot sauce, then process to a thick puree. Add a touch more mayonnaise if you like a creamier consistency. Spoon the mixture into the egg white halves. Top the eggs with a dusting of smoked paprika, shredded pork and minced chives. Place the eggs in a shallow container, cover and refrigerate until ready to serve, then drizzle with Mustard BBQ sauce.
Greek Deviled Eggs
"Greek-inspired deviled eggs with feta cheese and kalamata olives will have your guests coming back for more!"
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.
Crab-Stuffed Deviled Eggs
"The addition of crab meat takes the traditional deviled egg up a notch. The filling is also tasty on crackers or toast."
1 dozen eggs
1/2 teaspoon Old Bay seasoning more to taste
3 tablespoons mayonnaise
2 teaspoons Dijon mustard
2 tablespoons cold water
8 ounces crab meat cooked
Salt and pepper to taste
Paprika (optional)
Place eggs in a pot large enough to hold them all in a single layer. Cover by 3 inches of cold water and place on the stovetop over high heat. Once the water starts simmering briskly, reduce heat to medium high and cook for 12 minutes.
Use a slotted spoon to transfer eggs to a bowl of ice-cold water. Let cool for 5 or 10 minutes, then peel. Slice eggs lengthwise. Remove yolks and place them in a medium bowl. Arrange egg white halves on a rimmed baking sheet.
To prepare the filling, add Old Bay, mayonnaise, mustard and water to yolks and mash. Fold in crab meat. Taste and adjust seasoning. Use two small spoons to scoop filling into egg white halves. Sprinkle with Old Bay and serve.
Eve’s Guac Deviled Eggs
"Deviled eggs with stuffed with guacamole is pure genius!"
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 Eggs
"Add a little more kick to the average deviled egg with this spicy twist!"
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.