Deviled Eggs Four Ways

final out

I have a thing about eggs. My husband describes it as an “unnatural desire for eggs” or a “gross affinity for them”. If Lara Ferroni had not already written Put an Egg on It, that would have been the title for my first cookbook. I love the umptiousness that they bring to any dish and make even the simplest dish seem special. Deviled eggs are a perfect example of simple eggs made fancy. These are some of my favorite party treats and I like them even more because they can be made ahead of time, are relatively inexpensive and are easy and fun to experiment with. This year, I went bonkers and make deviled eggs four ways: classic, lemony, spicy and savory.

This year was our first Easter at our new home so to celebrate, my mom came over for Easter and I cooked up a storm. I wanted a special treat while we were coloring eggs (yes, I color eggs and YES it is amazing) and deviled eggs fit the bill. Here are the four variations I made; each is based off of the classic recipe so once you have that down the variations should be easy-peasy:

Classic Deviled Eggs:


  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon mustard
  • 1 teaspoon relish
  • 1/2 teaspoon each, salt and pepper
  • Paprika for sprinkling on top


1. Boil eggs in salted, gently boiling water for 15 minutes. Once 15 minutes has passed add warm water to the pot then slightly cooler water, progressing to adding cold water to the pot. Allow eggs to rest in cold water for 5 minutes. Remove eggs and lay on cooling rack for at least another 5 minutes.

boil eggs

2. Peel eggs and rinse under cool water to make sure all shell is removed. Return to drying rack after rinsing.

3. Slice eggs in half length-wise and scoop out yolks into medium sized mixing bowl or food processor, depending on how smooth you want your filling.


Let us not forget the name of this blog-messy kitchen anyone??


4. Blend yolks with all other ingredients except paprika. You can either hand mix your ingredients if you like your eggs a little chunkier or in a processor if you want them smooth.

mix ingredients


5. Pipe or carefully spoon filling back into whites. Top with a sprinkling of paprika.

Lemony Deviled Eggs:

Check your store for “Lemonaise” and use that in the place of the regular mayo in the yolk mixture. Add a teaspoon of fresh lemon juice to the yolk mixture. Top your eggs with the zest of one lemon and some greens (I used watercress).

Spicy Deviled Eggs:

Add 2 teaspoons cumin and 1 teaspoon Sriracha to yolk mixture. Top eggs with green onions.

Savory Deviled Eggs:

Add 2 teaspoons horseradish to yolk mixture and replace salt in yolk mixture with smoked salt. Top with crispy peppery bacon and crushed roasted almonds.



4 thoughts on “Deviled Eggs Four Ways

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