Print
How to Make PERFECT Deviled Eggs + TWELVE different ways to flavor them!

My Guide to Perfect Deviled Eggs (Paleo Approved!)


  • Author: One Lovely Life
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 12 deviled egg halves 1x

Description

Here are 12 different ways to make deviled eggs. Below is my “classic” method. The rest are all variations! (Nutrition facts are based on the Classic recipe)


Scale

Ingredients

  • 6 hard boiled or steamed eggs
  • 2 Tbsp mayonnaise (or veganaise)
  • 2 tsp yellow mustard
  • 1 tsp dill pickle juice, lemon juice, or vinegar
  • salt and pepper, to taste

Instructions

  1. Slice each egg in half lengthwise and remove the yolks. Place all yolks in a medium-sized bowl. Add mayonnaise, mustard, vinegar, and a pinch of salt and pepper to the egg yolks. Mash with a fork (or beat with a hand mixer) until completely smooth.
  2. Scoop deviled yolk mixture back into the egg white halves using a spoon. Alternatively, you can scoop the mixture into a plastic sandwich bag and snip off the corner to create a “piping bag.”
  3. See notes for variations!

Notes

1. Classic Deviled Eggs: Follow directions above.

2. Dill Pickle: Use pickle juice as directed, and add 1-2 Tbsp finely chopped dill pickle, and a pinch of dried or fresh dill to your yolk mixture.

3. Peppered Bacon: Add 1 Tbsp fresh herbs (cilantro, dill, basil, or parsley) to your yolk mixture and swap 1/4 tsp steak seasoning for the pepper. Top with crisped, crumbled bacon, additional fresh herbs, and halved baby tomatoes.

4. Smoked Paprika: Use lime juice in place of the pickle juice. Add 1-2 Tbsp fresh cilantro (optional) and 1/4 tsp smoked paprika to the yolk mixture. Top with additional smoked paprika, as desired.

5. Lemon Chive: Use lemon juice in place of the pickle juice. Add 1-2 Tbsp fresh minced chives and an extra pinch of pepper to the yolk mixture. Top with a tiny bit of lemon zest and a pinch of fresh chives.

6. Curry: Use lemon or lime juice in place of the pickle juice. Add 1/4 – 1/2 tsp yellow curry powder to your yolk mixture. Top with minced cilantro or additional curry powder, as desired.

7. Sriracha Lime: Use lime juice in place of the pickle juice. Add a few drops of sriracha to the yolk mixture. Top with a tiny bit of lime zest and additional sriracha as desired.

8. Chipotle: Use lime juice in place of the pickle juice. Add 1-2 tsp adobo sauce from a can of chipotle peppers (start small if you don’t want it hot). Alternatively, you could use 1/4- 1/2 tsp dried chipotle chili powder. Top with cilantro and additional chipotle powder/sauce as desired.

9. Avocado: Use lemon or lime juice in place of the pickle juice. Use 2-4 Tbsp fresh avocado in place of the mayo. Add fresh cilantro as desired. (You can also use prepared guacamole instead of avocado!)

10. Salt and Vinegar: Use vinegar in place of the pickle juice, and add an extra 1 tsp to the mixture. Top with coarse sea salt (like Maldon salt).

11. Salsa Verde: Omit pickle juice. Add 1-2 Tbsp salsa verde to the yolk mixture. Add fresh cilantro, if desired. Top with cilantro and more salsa, as desired.

12. Buffalo: Add 1-3 tsp Frank’s Red Hot (or other favorite hot sauce) to the yolk mixture. Top with fresh chives or dill, as desired.

  • Category: Appetizer, Side Dish
  • Cuisine: American, BBQ, Picnic

Keywords: deviled eggs, eggs, picnic, barbecue