37 Best Deviled Egg Recipes for Parties/Holidays

Deviled eggs just got a whole lot better! From classic flavors to jaw-dropping twists, these 37 deviled egg recipes will elevate your appetizer game to the next level. Whether you like them spicy, creamy, or topped with unexpected ingredients, we’ve got something for every taste. Ready to impress your guests?

Let’s dive into these irresistible, bite-sized delights that are perfect for any occasion!

Southern Deviled Eggs

These classic Southern deviled eggs are simple to make, creamy, and packed with flavor. They’re perfect for holidays, family gatherings, or any special occasion. The combination of creamy mayonnaise, tangy mustard, and the option for sweet pickles creates a balanced, savory bite. Customize with your favorite toppings to make them your own!

Yield: 24 deviled eggs
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:

• 1 dozen large eggs
• 1 tablespoon yellow mustard
• ¼ to ⅓ cup mayonnaise
• 3-4 tablespoons sweet pickle cubes, drained (optional)
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• Optional toppings: paprika, hot sauce or sriracha, chopped fresh parsley, snipped fresh chives, capers, pimientos, cayenne, caviar, crumbled bacon, or an olive slice

Instructions:

1. Start by placing the eggs into a large pot, covering them completely with cold water.
2. Bring the water to a boil over high heat, then turn off the burner. Let the eggs sit covered in the pot for about 20 minutes.
3. Once the eggs are done, drain them and let them cool under cold running water or in an ice bath.
4. Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and transfer them into a bowl.
5. Mash the yolks with a fork, then mix in the mustard, mayonnaise, salt, and pepper until smooth and creamy.
6. Spoon or pipe the yolk mixture back into the egg whites.
7. If desired, top each egg with your choice of paprika, hot sauce, parsley, or any other optional toppings you prefer.

Deviled Eggs with Relish

These deviled eggs are irresistibly creamy with the perfect balance of tang and sweetness, thanks to the addition of sweet relish. Whether you’re serving them at a holiday gathering, potluck, or party, they’ll be the star of the table!

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 20 minutes

Ingredients:

• 12 large eggs
• 1 tablespoon yellow mustard
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¼ cup mayonnaise
• 3 tablespoons sweet relish
• Dash of Tabasco sauce (optional)
• paprika for sprinkling
• Sweet gherkin pickles for garnish

Instructions:

1. To cook the eggs, place them in a large saucepan and cover with water. Bring the water to a boil…
2. Once boiling, reduce the heat and let the eggs simmer for one minute. Cover the saucepan, remove from the heat, and let it sit for about 12 minutes to finish cooking…
3. Carefully remove the eggs from the hot water and place them in an ice bath for a few minutes to cool. Peel the eggs once cooled…
4. Slice each egg in half lengthwise. Scoop out the yolks and place them in a bowl…
5. Mash the yolks with mayonnaise, sweet relish, mustard, salt, and pepper until smooth…
6. If desired, add a dash of Tabasco sauce for extra flavor. Spoon or pipe the mixture back into the egg whites…
7. Finish by sprinkling with paprika and garnishing with sweet gherkin pickles. Serve chilled and enjoy!

Deviled Eggs with Bacon

A savory twist on the classic deviled eggs, these are topped with crispy bacon and fresh chives. Perfect for any party or gathering, these bite-sized treats are incredibly delicious and irresistible!

Yield: 12 deviled eggs
Prep Time: 10 minutes

Ingredients:

• 6 hard boiled eggs, cooled and peeled
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• 3 tablespoons mayonnaise
• 1 tablespoon pickle relish
• 2 slices bacon, cooked and crumbled
• 1 tablespoon chives, finely diced

Instructions:

1. Begin by cutting the hard-boiled eggs in half lengthwise. Carefully scoop the yolks out into a small bowl, leaving the egg whites intact on a plate.
2. Use a fork to mash the yolks until smooth. Mix in mayonnaise, pickle relish, Dijon mustard, salt, and pepper, stirring until creamy.
3. Spoon the yolk mixture back into the egg whites, filling each half generously.
4. Top each deviled egg with crumbled bacon and a sprinkle of fresh chives for added flavor and a beautiful presentation.

Easter Deviled Egg

These deviled egg chicks bring a fun twist to the classic recipe. With creative details like carrot beaks and olive eyes, they’re perfect for Easter celebrations and will be the talk of the table.

Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 12 deviled egg chicks

Ingredients

• 12 large eggs, hard boiled and peeled
• 1/3 cup mayonnaise
• 1 1/2 tsp Dijon mustard, or to taste
• 1/4 tsp garlic powder
• 1/8 tsp salt, or to taste
• 1 small carrot, peeled and sliced into rings
• 6 black olives

Instructions

1. Prepare the Eggs: Peel the hard-boiled eggs and slice each in half lengthwise. Remove the yolks and place them in a mixing bowl. Set the whites aside on a plate.
2. Mix the Filling: Mash the yolks with a fork, then add mayonnaise, Dijon mustard, garlic powder, and salt. Mix until smooth and creamy.
3. Assemble the Chicks: Spoon or pipe the yolk mixture back into the egg whites.
4. Create the Chicks: Cut the carrot slices into small wedges for beaks and place them on the eggs. Use black olives for the eyes, cutting them into smaller pieces if needed.
5. Serve: Arrange the deviled egg chicks on a platter and enjoy the fun presentation!

4th of July Red, White and Blue Deviled Eggs

These vibrant deviled eggs make a stunning statement at any Fourth of July gathering. With a spicy horseradish kick and the colorful red, white, and blue presentation, they’re as much a feast for the eyes as they are for the palate.

Prep Time: 30 minutes
Additional Time: 30 minutes

Ingredients

• 3 drops red gel food coloring
• 2 drops blue gel food coloring
• ⅔ cup water (or as needed)
• 8 hard-cooked eggs, peeled
• 2 ½ tablespoons mayonnaise
• 1 tablespoon hot prepared horseradish
• 1 teaspoon rice vinegar
• Toothpicks (for decoration)

Instructions

1. Prepare the Egg Whites: Slice the hard-boiled eggs in half lengthwise and remove the yolks. Set the whites aside on a plate.
2. Color the Yolk Mixture: In a bowl, mash the yolks with mayonnaise, horseradish, and rice vinegar. Add a few drops of water to reach a creamy consistency.
3. Divide and Dye: Split the yolk mixture into two portions. Add red food coloring to one and blue to the other. Stir to combine, adjusting water if necessary.
4. Fill the Egg Whites: Spoon or pipe the red and blue yolk mixtures into the egg whites, creating colorful layers.
5. Garnish and Serve: Use toothpicks to place small dots of food coloring on the top of the eggs for an extra burst of color, then serve chilled.

Halloween Deviled Eggs

These spooky deviled eggs are a perfect addition to your Halloween party spread. Made to look like the “eyeballs of a lizard,” they’re sure to be a hit with kids and adults alike!

Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

• 12 eggs
• 1 tablespoon sweet pickle relish
• 1 tablespoon mayonnaise
• 1 pinch celery salt
• 1 tablespoon prepared yellow mustard
• 2 drops green food coloring (or as needed)
• 1 (6-ounce) can sliced black olives

Instructions

1. Hard-Boil the Eggs: Place the eggs in a saucepan and cover with water. Bring to a boil, then remove from heat and let sit, covered, for 12-15 minutes.
2. Prepare the Filling: Peel the eggs, slice them in half lengthwise, and remove the yolks. In a bowl, mash the yolks with sweet pickle relish, mayonnaise, celery salt, and mustard. Add green food coloring to get the desired “eyeball” effect.
3. Fill the Egg Whites: Spoon or pipe the yolk mixture back into the egg whites.
4. Create the “Eyeballs”: Place a slice of black olive in the center of each deviled egg for the “pupil.”
5. Serve and Enjoy: Refrigerate until ready to serve and watch these spooky treats disappear!

Thanksgiving Deviled Eggs

These deviled eggs are a delicious twist on the classic recipe, featuring savory bacon, aromatic sage, and a touch of Dijon mustard. Perfect for adding a festive touch to your Thanksgiving spread!

Prep Time: 10 minutes
Cook Time: 15-20 minutes

Ingredients

• 12 large eggs
• 1 tablespoon unsalted butter
• 1 small shallot, minced
• 1 1/2 tablespoons chopped fresh sage leaves
• 4 slices bacon
• 1/3 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1/2 teaspoon kosher salt (plus more as needed)
• Freshly ground black pepper

Instructions

1. Hard-Boil the Eggs: Place the eggs in a saucepan and cover with cold water by an inch or two. Bring to a boil over high heat. Once boiling, remove from heat, cover, and let the eggs sit for 10 minutes.
2. Cook the Aromatics and Bacon: While the eggs sit, melt butter in a medium skillet over medium heat. Add the minced shallot and sage, and sauté for 3-4 minutes until fragrant. Remove from the pan and set aside. Add the bacon to the skillet and cook until crispy, about 5 minutes. Crumble the bacon once it cools.
3. Prepare the Filling: Peel and halve the eggs. Remove the yolks and place them in a mixing bowl. Add the sautéed shallots, sage, mayonnaise, Dijon mustard, and crumbled bacon. Mash everything together until smooth, adding salt and pepper to taste.
4. Assemble: Spoon or pipe the yolk mixture back into the egg whites. Garnish with additional bacon bits or sage leaves, if desired.

Christmas Deviled Eggs

These festive deviled eggs are the perfect holiday appetizer! With a sprinkle of paprika, fresh parsley, and a few pomegranate seeds, you can create a delightful Christmas-themed treat that’s both tasty and visually appealing.

Prep Time: 25 minutes
Cook Time: 5 minutes

Ingredients

• 6 large eggs
• 1 cup water
• 1/3 cup mayonnaise
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1 teaspoon Dijon mustard
• 1 tablespoon dill pickle, minced
• 1 tablespoon red onion, diced
• Parsley (for garnish)
• Pomegranate seeds (for garnish)

Instructions

1. Cook the Eggs: Place a steamer basket in the Instant Pot and add the eggs. Cover with water. Lock the lid in place and cook on HIGH pressure for 5 minutes. Allow the steam to naturally release. Once done, transfer the eggs to an ice bath to cool.
2. Prepare the Filling: Once the eggs are cooled, peel and slice them in half lengthwise. Remove the yolks and place them in a bowl. Mash the yolks with a fork, then mix in the mayonnaise, Dijon mustard, dill pickle, red onion, salt, pepper, and paprika. Stir until smooth.
3. Assemble the Deviled Eggs: Spoon or pipe the filling into the egg whites. Garnish each with a parsley leaf and a few pomegranate seeds for a festive touch. Sprinkle with extra paprika if desired.

Classic Deviled Eggs

A simple and timeless appetizer, these classic deviled eggs are creamy, tangy, and topped with a dash of smoked paprika for an extra pop of flavor.

Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients

• 6 eggs
• 1/4 cup mayonnaise
• 1 teaspoon white vinegar
• 1 teaspoon yellow mustard
• 1/8 teaspoon salt
• Freshly ground black pepper
• Smoked Spanish paprika, for garnish

Instructions

1. Cook the Eggs: Place the eggs in a saucepan and cover with water, ensuring there’s about 1 1/2 inches of water above the eggs. Heat over high until the water begins to boil. Cover, reduce the heat to low, and let the eggs cook for 1 minute. Remove from heat, leave covered, and let sit for 14 minutes. Afterward, rinse under cold running water for 1 minute to cool.
2. Prepare the Filling: Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a medium bowl. Arrange the egg whites on a serving platter.
3. Mix the Filling: Mash the yolks into a fine crumble with a fork. Add the mayonnaise, vinegar, mustard, salt, and pepper. Stir until the mixture is smooth and well combined.
4. Assemble the Eggs: Spoon or pipe the yolk mixture back into the egg whites. Sprinkle with smoked paprika for garnish and serve.

No Mayo Deviled Eggs

For a lighter, mayo-free version of the classic deviled egg, this recipe uses sour cream or Greek yogurt for a creamy texture with a tangy twist.

Prep Time: 20 minutes
Cook Time: 10 minutes

Ingredients

• 6 large eggs, boiled and cooled
• 3 tablespoons sour cream or full-fat Greek yogurt
• 1 ½ teaspoons Dijon mustard
• 1 tablespoon pickle relish
• Pinch of sea salt (or to taste)
• Pinch of black pepper (or to taste)
• paprika for garnish

Instructions

1. Prepare the Eggs: Slice the boiled eggs in half lengthwise. Gently remove the yolks and place them in a medium bowl.
2. Make the Filling: Mash the yolks with a fork. Add the Greek yogurt (or sour cream), Dijon mustard, pickle relish, salt, and pepper. Stir until smooth and well-combined.
3. Fill the Egg Whites: Use a spoon or piping bag to fill the egg whites with the yolk mixture.
4. Garnish and Serve: Finish with a sprinkle of paprika on top for an added touch of color and flavor.

Aesthetic Deviled Eggs with Relish

Sweet and tangy relish enhances these deviled eggs, making them a delightful snack or appetizer that’s sure to impress at any gathering.

Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 12 pieces

Ingredients

• 6 large eggs
• ⅛ teaspoon salt
• ⅛ teaspoon ground pepper
• ⅛ teaspoon paprika powder
• 4 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 3 tablespoons relish

Instructions

1. Cook the Eggs: Place the eggs in a medium saucepan and cover with cold water, ensuring there’s at least 1-2 inches of water above the eggs. Bring to a rolling boil over high heat. Once boiling, remove the pan from heat, cover, and let sit for 15 minutes. Afterward, transfer the eggs to a bowl of ice water and cool for about 5 minutes. Peel the eggs carefully.
2. Prepare the Filling: Slice each egg in half lengthwise. Gently scoop out the yolks and place them in a bowl.
3. Mix the Yolk Filling: Add mayonnaise, Dijon mustard, relish, salt, pepper, and paprika to the yolks. Mash everything together until smooth and creamy.
4. Fill the Egg Whites: Spoon the mixture back into the egg whites, or use a piping bag for a more decorative finish.
5. Serve: Garnish with additional paprika or herbs as desired. Enjoy!

Avocado Deviled Eggs

Avocado brings a creamy richness to these deviled eggs, creating a delicious twist on the classic recipe. Perfect for anyone who loves a bit of extra flavor and smooth texture.

Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 12 pieces

Ingredients

• 6 hard-boiled eggs, peeled and halved
• 1 avocado, peeled, pitted, and diced
• 3 slices cooked turkey bacon, chopped, divided
• 2 ½ tablespoons mayonnaise
• 2 teaspoons lime juice
• 1 clove garlic, crushed
• ⅛ teaspoon cayenne pepper
• Sea salt, to taste
• 1 jalapeño pepper, thinly sliced (optional)
• 1 dash hot sauce, or to taste (optional)

Instructions

1. Prepare the Egg Yolks: Scoop the yolks into a bowl. Add the diced avocado, 2 slices of chopped turkey bacon, mayonnaise, lime juice, garlic, cayenne pepper, and sea salt. Mash everything together until smooth.
2. Fill the Egg Whites: Spoon or pipe the mixture back into the egg whites.
3. Garnish: Sprinkle with the remaining chopped turkey bacon, and if desired, top with thin slices of jalapeño and a dash of hot sauce for added spice.

Air Fryer Deviled Eggs

Who would have thought deviled eggs could get even better? These air fryer deviled eggs combine a crunchy, golden exterior with a creamy filling, bringing a fresh twist to a beloved classic.

Prep Time: 5 minutes
Total Time: 1 hour
Servings: 12 pieces

Ingredients

• 6 large eggs
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon pickle relish
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup panko breadcrumbs
• 1/4 cup crushed Ritz crackers
• 1 teaspoon melted butter

Instructions

1. Cook the Eggs: Place the eggs in the air fryer basket. Set the temperature to 270°F and cook for 17 minutes. Once done, transfer the eggs to an ice bath for 5 minutes to cool.
2. Prepare the Filling: Slice the eggs in half, remove the yolks, and place them in a mixing bowl. Add mayonnaise, Dijon mustard, pickle relish, salt, and pepper. Mash everything together until smooth and creamy.
3. Make the Topping: In a small bowl, combine the panko breadcrumbs and crushed Ritz crackers. Drizzle with melted butter and stir to coat.
4. Assemble: Spoon the yolk mixture back into the egg whites, and sprinkle the buttery breadcrumb mixture on top.
5. Air Fry Again: Arrange the eggs in a single layer in the air fryer basket. Cook at 370°F for 3-4 minutes, or until the topping is golden and crispy.
6. Serve: Garnish with additional seasoning or herbs, and enjoy your crispy, creamy air fryer deviled eggs!

Deviled Eggs with Apple Cider Vinegar

These deviled eggs feature a tangy twist with the addition of apple cider vinegar, giving them a refreshing, flavorful kick. Perfect for any occasion, they’re creamy, savory, and garnished with a hint of paprika for a beautiful finish.

Prep Time: 20 minutes
Cook Time: 14 minutes
Servings: 12 deviled eggs

Ingredients

• 6 large eggs
• 1 teaspoon apple cider vinegar
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• paprika, for garnish

Instructions

1. Boil the Eggs: Bring a pot of water to a boil. Reduce the heat to low (or off) once the water is bubbling, then gently add the eggs using a skimmer or spoon. Let the eggs sit for 14 minutes.
2. Cool and Peel: After the eggs are done, transfer them to an ice bath for about 5 minutes to cool. Once cooled, peel the eggs and slice them in half lengthwise.
3. Make the Filling: Remove the yolks and place them in a bowl. Add mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mash the yolks and mix everything until smooth and creamy.
4. Assemble: Spoon or pipe the yolk mixture back into the egg whites. Garnish with a sprinkle of paprika.

Shrimp Deviled Eggs

A delightful twist on the classic deviled eggs, these Shrimp Deviled Eggs are perfect for a holiday appetizer or brunch. Combining creamy mayonnaise, Dijon mustard, and savory shrimp, this dish adds a touch of elegance to any occasion.

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 12 deviled eggs

Ingredients

• 6 hard-boiled eggs, peeled
• ¼ pound small cooked shrimp (salad shrimp), divided
• 1 teaspoon Dijon mustard
• ⅛ teaspoon garlic powder
• 3 tablespoons light mayonnaise
• ⅛ teaspoon kosher salt (or to taste)
• 1 tablespoon minced flat-leaf parsley (for garnish)
• paprika (optional, for garnish)

Instructions

1. Prepare the Eggs: Slice the hard-boiled eggs in half lengthwise. Gently remove the yolks and place them in a bowl.
2. Make the Filling: Mash the yolks with a fork and add the mayonnaise, Dijon mustard, garlic powder, and salt. Mix until smooth and creamy.
3. Add the Shrimp: Chop half of the shrimp into small pieces and fold them into the yolk mixture.
4. Fill the Egg Whites: Spoon or pipe the shrimp mixture into the hollowed-out egg whites.
5. Garnish and Serve: Top each deviled egg with a piece of shrimp, a sprinkle of parsley, and paprika (if using). Enjoy!

Make Deviled Eggs Ahead Of Time

Preparing deviled eggs ahead of time can save you a lot of hassle when you’re hosting or attending a gathering. Whether you’re making them for a family dinner, a holiday party, or a potluck, this method ensures your deviled eggs are perfectly intact and easy to transport, without any mess.

Ingredients

To make deviled eggs ahead of time, you’ll need a few basic supplies:

• Hard-boiled eggs
• Your favorite deviled egg filling ingredients (mayo, mustard, spices, etc.)
• A piping bag or a plastic sandwich bag for easy filling
• A large, flat container for storage
• Paper towels or parchment paper for lining the container
• Plastic wrap or an airtight lid to cover

Directions

1. Prepare the Eggs: Boil your eggs and let them cool completely. Slice them in half and remove the yolks.
2. Make the Filling: Mix the yolks with mayonnaise, mustard, and seasonings. Pipe or spoon the filling back into the egg whites for neat, attractive deviled eggs.
3. Storage: Place the filled eggs in a container lined with paper towels or parchment paper. If you have to layer them, use extra paper towels between layers to keep them from sticking.
4. Cover and Refrigerate: Once arranged, cover the container tightly with plastic wrap or an airtight lid and refrigerate. Your deviled eggs can be stored for up to 24 hours before serving.

How Far In Advance Can You Prep Deviled Eggs?

You can prep deviled eggs up to 24 hours ahead of time. This allows the flavors to meld together and the eggs to stay fresh and delicious. For optimal texture, it’s best to assemble the eggs and store them in the refrigerator no more than one day before serving.

Deviled Egg Board

Create a fun and interactive appetizer with a deviled egg board! This build-your-own deviled egg station is perfect for brunches, parties, or potlucks. Guests can customize their eggs with a variety of tasty toppings, making it a crowd-pleaser for everyone.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Servings: 24 deviled eggs

Ingredients:

For Deviled Eggs

• 12 eggs
• ½ cup mayo
• 1 tablespoon yellow mustard
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon lemon juice

For Toppings

• Bacon, cooked and chopped
• Smoked salmon
• Green onion, sliced
• Jalapeño, diced
• Everything bagel seasoning
• Smoked sea salt

Instructions:

1. Make the Deviled Eggs
   • Bring a large pot of water to a boil. Once boiling, gently lower the eggs into the water. After 30 seconds, add 24 ice cubes to the pot, bringing the water back to a boil.
   • Lower the heat and simmer for 11 minutes.
   • Drain the water and peel the eggs under cool running water.
2. Prepare the Filling
   • Cut the eggs in half and remove the yolks. Place yolks in a bowl and mash them well.
   • Add mayo, mustard, salt, pepper, garlic powder, onion powder, and lemon juice to the yolks. Mix until smooth and creamy.
3. Assemble the Deviled Egg Board
   • Spoon or pipe the yolk mixture back into the egg whites.
   • Arrange the deviled eggs on a large serving platter or board.
   • Place the toppings around the eggs, allowing guests to customize their eggs with smoked salmon, bacon, jalapeños, green onions, and seasonings.

Deviled Eggs with Cream Cheese

A rich twist on the classic deviled egg, these creamy eggs are made even more indulgent with the addition of cream cheese. The smooth filling is perfect for parties, brunches, or as an appetizer, and sure to be a hit at your next gathering.

Prep Time: 15 minutes
Cook Time: 0 minutes
Yield: 16 deviled eggs

Ingredients:

• 8 large eggs, hard-boiled and peeled
• 4 oz cream cheese, softened
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• ½ teaspoon white vinegar
• ½ teaspoon salt, or to taste
• Freshly ground black pepper, to taste
• paprika, for garnish (optional)

Instructions:

1. Prepare the Eggs
   Slice each hard-boiled egg in half lengthwise and carefully remove the yolks. Place the yolks in a medium mixing bowl and set the egg whites aside.
2. Make the Filling
   Mash the yolks with a fork until finely crumbled. Add the softened cream cheese, mayonnaise, Dijon mustard, vinegar, salt, and pepper. Stir until smooth and creamy.
3. Fill the Egg Whites
   Spoon or pipe the filling into the egg whites, filling each half generously.
4. Garnish and Serve
   Sprinkle with paprika for a touch of color and flavor. Serve immediately or refrigerate until ready to serve.

Deviled Egg Cupcakes

If you love deviled eggs but dislike peeling hard-cooked eggs, this creative recipe is perfect for you! These deviled egg cupcakes eliminate the peeling hassle and still deliver the creamy, tangy flavor of classic deviled eggs in a fun, muffin-style presentation.

Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 8

Ingredients:

• Butter, for greasing the pan
• 8 large eggs
• 3 tablespoons mayonnaise
• 1.5 tablespoons room-temperature butter
• 1.5 tablespoons Dijon mustard
• 1.5 tablespoons sweet green relish
• 2 teaspoons red wine vinegar
• ¾ teaspoon white sugar
• ½ teaspoon Worcestershire sauce (ensure it’s gluten-free if necessary)
• ½ teaspoon salt
• ¼ teaspoon pepper

Instructions:

1. Preheat Oven
   Preheat your oven to 300°F (150°C). Grease a 12-cup muffin tin with butter.
2. Separate Eggs
   Carefully separate the egg yolks from the whites. Place 2 yolks in each of 4 muffin cups to create a total of 4 cups with yolks. Briefly mix the egg whites and evenly distribute them into the remaining 8 muffin cups.
3. Bake
   Bake the egg mixture for about 15 minutes, until both the egg whites and yolks are cooked through and set.
4. Assemble
   Once baked, remove the cups from the muffin tin and allow them to cool on a serving plate. Chill in the fridge if desired.
5. Make the Filling
   Once cooled, mix the cooked yolks with mayonnaise, butter, Dijon mustard, relish, red wine vinegar, sugar, Worcestershire sauce, salt, and pepper. Stir until smooth and creamy.
6. Fill and Serve
   Spoon or pipe the yolk mixture back into the egg white cups. Serve chilled and enjoy!

Cajun Deviled Eggs

For those who love a spicy kick, these Cajun deviled eggs pack the perfect punch with cayenne pepper and Dijon mustard. A zesty twist on the classic deviled egg, ideal for anyone looking to spice up their next gathering.

Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 12

Ingredients:

• 6 large eggs
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper

Instructions:

1. Cook the Eggs:
   Place the eggs in a medium saucepan and cover them with cold water. Bring to a boil over medium-high heat. Once the water reaches a boil, remove the saucepan from heat, cover, and let the eggs sit in the hot water for 10-12 minutes. Once cooked, cool the eggs and peel them.
2. Prepare the Filling:
   Slice the eggs in half lengthwise. Carefully remove the yolks and place them in a medium bowl, setting the egg whites aside. Use a fork to mash the yolks finely.
3. Mix the Filling:
   To the mashed yolks, add mayonnaise, Dijon mustard, salt, black pepper, and cayenne pepper. Stir well until smooth and creamy.
4. Assemble the Eggs:
   Spoon the yolk mixture back into the egg whites or pipe it using a piping bag for a more elegant presentation.
5. Serve:
   Garnish with additional cayenne pepper or parsley, if desired. Enjoy your spicy Cajun deviled eggs!

Deviled Eggs With Candied Bacon

These deviled eggs with candied bacon offer a savory-sweet twist on the classic recipe. The bacon, coated with brown sugar, cayenne, and cinnamon, adds an irresistible sweetness and spice. Topped with fresh dill, these eggs make for a show-stopping appetizer.

Prep Time: 45 minutes
Cook Time: 30 minutes
Servings: 16

Ingredients:

For the Candied Bacon:

• 1 ½ tablespoons light brown sugar
• Pinch of cayenne pepper
• Pinch of cinnamon
• 4 pieces thick-cut bacon (Applewood smoked preferred)

For the Deviled Eggs:

• 8 large eggs
• ⅓ cup mayonnaise
• 2 teaspoons Dijon mustard
• 1 ½ tablespoons fresh dill, plus more for garnish
• 1 tablespoon apple cider vinegar
• 1 teaspoon Worcestershire sauce
• ¼ teaspoon lemon pepper
• 2 green onions, minced
• ½ teaspoon salt
• paprika for garnish

Instructions:

For the Candied Bacon:

1. Preheat the oven to 350°F (175°C).
2. Prepare the bacon: Lay the bacon slices on a baking sheet lined with parchment paper. In a small bowl, mix the brown sugar, cayenne pepper, and cinnamon. Sprinkle the mixture evenly over the bacon slices.
3. Bake the bacon: Place the bacon in the oven and bake for 20-30 minutes, or until the bacon is crispy and the sugar has caramelized. Keep an eye on it to prevent burning. Once done, remove from the oven and let the bacon cool before chopping it into small pieces.

For the Deviled Eggs:

1. Cook the eggs: Place the eggs in a saucepan and cover with water. Bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes. Transfer the eggs to an ice bath to cool before peeling.
2. Prepare the filling: Slice the eggs in half lengthwise and remove the yolks. Place the yolks in a bowl and mash them. Add mayonnaise, Dijon mustard, fresh dill, apple cider vinegar, Worcestershire sauce, lemon pepper, green onions, and salt. Mix until smooth and creamy.
3. Assemble the eggs: Spoon the yolk mixture back into the egg whites or pipe it for a more decorative touch. Top each egg with the candied bacon and a sprinkle of paprika and extra dill for garnish.

Deviled Egg Burgers

These deviled egg burgers offer a unique, bite-sized twist on the classic deviled egg, combining the creamy richness of deviled eggs with the savory goodness of a mini burger. With a touch of seasoning and tangy mustard, these are sure to be a crowd-pleaser.

Servings: 5
Cook Time: 30 minutes

Ingredients:

• 5 eggs (add as many as you like)
• Lane’s Everything Toasted Bagel Seasoning
• Lane’s Magic Dust seasoning
• Lane’s Southbound Mustard
• Burger patties (1 patty will make 4 mini burgers)
• Cheese (your choice, sliced)
• mayonnaise

Instructions:

1. Preheat your barbecue grill to prepare for the mini burgers.
2. Boil the eggs in boiling water for about 6 minutes until they are hard-boiled.
3. While the eggs cook, divide your burger patties into quarters, as this will be the perfect size for mini burgers.
4. Grill the burger patties, sprinkling them with a pinch of Magic Dust. Flip the patties and add cheese after the flip. Set aside when done.
5. Once the eggs are boiled, transfer them to cold water to stop the cooking process and make them easier to handle.
6. Peel the eggs, cut them in half, and scoop out the yolks into a bowl.
7. Mix the desired amount of mayonnaise into the yolks, adding Lane’s Southbound Mustard, seasoning, and more mayonnaise to taste.
8. Assemble the burgers: Place a cooked burger patty on a mini bun, top with a halved deviled egg, and sprinkle with the Everything Toasted Bagel Seasoning for an extra crunch.

Dill Pickle Deviled Eggs

These Dill Pickle Deviled Eggs offer a tangy twist on the classic recipe. With the addition of pickle juice, dill, and diced dill pickles, they’re sure to be a hit at any gathering!

Servings: 12 halves
Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients:

• 6 large eggs
• 2 tablespoons mayonnaise
• 1 teaspoon yellow mustard
• 2 tablespoons pickle juice
• 1/4 teaspoon garlic powder
• 1 teaspoon dried dill
• 1/3 cup finely diced dill pickles
• Salt and pepper, to taste

Instructions:

1. Prepare the eggs: For easy-to-peel eggs, steam them instead of boiling. Add about 1/2 inch of water to a medium saucepan with a tight-fitting lid. Add a steamer basket if available, or place the eggs directly in the pan. Bring to a boil over medium-high heat, then turn off the heat and cover. Let the eggs steam for 12-15 minutes.
2. Peel the eggs: After steaming, transfer the eggs to a bowl of ice water for a few minutes, then peel.
3. Make the filling: Cut the eggs in half lengthwise, removing the yolks. Place the yolks in a bowl and mash them. Add mayonnaise, yellow mustard, pickle juice, garlic powder, dried dill, and diced dill pickles. Stir until smooth and well-combined.
4. Season and assemble: Season with salt and pepper to taste. Spoon or pipe the filling into the egg whites.
5. Serve and enjoy! Garnish with extra dill if desired and serve chilled.

Fried Deviled Eggs

These crispy Fried Deviled Eggs take the classic appetizer to a whole new level. Dredged in panko breadcrumbs and fried until golden, they offer a delightful explosion of textures, pairing perfectly with the creamy, classic deviled egg filling.

Servings: 6
Prep Time: 25 minutes
Cook Time: 5 minutes

Ingredients:

• 6 large eggs, hard-boiled and halved
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 cup panko breadcrumbs
• 1/4 cup all-purpose flour
• 2 large eggs, beaten (for dredging)
• 1 cup vegetable oil (for frying)
• 1/2 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon white vinegar
• 1/4 teaspoon smoked paprika (for garnish)

Instructions:

1. Prepare the deviled egg filling: Scoop the yolks from the hard-boiled eggs and place them in a mixing bowl. Mash the yolks with mayonnaise, Dijon mustard, white vinegar, and a pinch of smoked paprika. Mix until smooth and creamy.
2. Prepare the coating: In a shallow bowl, combine panko breadcrumbs, flour, garlic powder, onion powder, paprika, salt, and pepper.
3. Dredge the egg whites: Dip each egg white half into the beaten eggs, then dredge it in the panko mixture, ensuring they are fully coated.
4. Fry the egg whites: Heat the vegetable oil in a skillet over medium-high heat. Once hot, fry the breaded egg whites in batches for 2-3 minutes, turning them until golden and crispy.
5. Assemble: Remove the fried egg whites from the oil and drain them on paper towels. Spoon or pipe the prepared filling into the crispy egg white halves.
6. Garnish and serve: Sprinkle with smoked paprika and serve immediately for the best crispy texture.

TikTok Viral Deviled Egg Flights

The viral TikTok Egg Flight trend is an exciting twist on the classic deviled egg. These “egg flights” are a fun and customizable way to enjoy hard-boiled eggs with a variety of toppings, transforming them into a unique, high-protein snack or meal. Perfect for serving at parties or enjoying as a snack, these egg flights combine creamy mayo, tangy mustard, and a variety of other delicious ingredients for a flavor-packed bite.

Total Time: 40 minutes
Yield: 1 serving

Ingredients:

• 2 hard-boiled eggs
• 1 slice cooked bacon
• 1 small mozzarella wedge
• 1 large basil leaf
• 1 slice cooked smoked sausage
• 1 ½ teaspoons Kewpie mayo
• 1 teaspoon mustard
• ½ teaspoon Dijon mustard
• 2 teaspoons prepared chicken salad
• 1 bread and butter pickle slice
• ¼ lettuce leaf
• 2 cherry tomatoes
• Salt and pepper (to taste)
• Prepared pancake batter (optional for extra flair)

Instructions:

1. Prepare the base: Slice the hard-boiled eggs in half and remove the yolks. Set the yolks aside for another recipe or use them as a filler for extra flavor.
2. Assemble the egg flights: Top each egg half with Kewpie mayo and both types of mustard (regular and Dijon).
3. Add toppings: Carefully layer each egg half with your chosen toppings. Try chicken salad, pickles, lettuce, bacon, mozzarella, basil, sausage, and cherry tomatoes for a variety of textures and flavors. You can also add pancake batter for an extra surprise element!
4. Serve: Arrange the eggs on a platter for a visually stunning presentation and enjoy as a snack or appetizer!

Million Dollar Deviled Eggs

These deviled eggs are a crowd-pleaser with a slightly sweet and extra creamy filling, thanks to the addition of butter. With just a few simple ingredients, they’re elevated to “million-dollar” status, making them perfect for parties, brunches, or any special occasion.

Total Time: 35 minutes
Yield: 24 deviled eggs

Ingredients:

• 12 large eggs
• ¼ cup (55 g) mayo
• 1 tablespoon butter, softened to room temperature
• 1 teaspoon sugar
• ⅛ teaspoon salt
• ⅛ teaspoon pepper
• 2 teaspoons yellow mustard
• 2 teaspoons Dijon mustard
• 2 teaspoons sweet gherkin pickle juice
• Dash of Tabasco sauce (optional)
• paprika, for sprinkling
• Bacon pieces (optional)

Instructions:

1. Hard boil the eggs: Place the eggs in a large saucepan and cover with water. Bring to a boil over high heat. Once boiling, reduce the heat to low and let the eggs sit, covered, for 10-12 minutes. Once done, transfer the eggs to an ice bath to cool for about 5 minutes before peeling.
2. Prepare the filling: Cut the peeled eggs in half lengthwise and scoop out the yolks into a bowl. Mash the yolks with a fork until smooth.
3. Mix the filling: Add mayo, butter, yellow mustard, Dijon mustard, pickle juice, sugar, salt, pepper, and optional Tabasco sauce to the mashed yolks. Stir until creamy and well combined.
4. Assemble the eggs: Spoon or pipe the filling back into the egg whites.
5. Garnish and serve: Sprinkle with paprika and, if desired, top with bacon pieces. Serve chilled.

Greek Yogurt Deviled Eggs

These deviled eggs swap mayonnaise for Greek yogurt, giving them a creamy texture with a tangy twist. Lightly seasoned with mustard, smoked paprika, and a touch of heat from cayenne pepper, they are perfect for anyone looking for a healthier, flavorful version of this classic appetizer.

Total Time: 20 minutes
Yield: 6 servings

Ingredients:

• 6 large eggs, hard-boiled
• ⅓ cup plain whole-milk Greek yogurt
• 1 tablespoon Dijon mustard
• ¼ teaspoon sea salt
• ⅛ teaspoon black pepper
• ¼ teaspoon smoked paprika (plus more for topping)
• ⅛ teaspoon cayenne pepper

Instructions:

1. Prepare the eggs: Cut each egg in half lengthwise and carefully remove the yolks. Place the egg whites on a serving plate.
2. Make the filling: Mash the yolks with a fork until smooth. Add Greek yogurt, Dijon mustard, sea salt, black pepper, smoked paprika, and cayenne pepper. Stir well until the mixture is smooth and creamy. If the mixture seems too dry, add more yogurt to reach the desired consistency.
3. Fill the eggs: Spoon the yolk mixture back into the egg whites. Sprinkle with a little extra smoked paprika for garnish.
4. Serve: Arrange the deviled eggs on a platter and enjoy!

Gluten-Free Deviled Eggs

These gluten-free deviled eggs are a simple yet delicious appetizer, perfect for holidays, parties, or just a light snack. Made with just a handful of ingredients, they deliver a creamy, tangy filling and are easy to customize with your favorite seasonings and garnishes.

Total Time: 35 minutes
Yield: 12 deviled eggs

Ingredients:

• 6 large eggs
• 3 tablespoons mayonnaise
• 2 teaspoons lemon juice
• 1 teaspoon Dijon mustard
• ⅛ teaspoon salt
• Pinch of pepper and paprika (adjust to taste)
• Garnish: paprika, chives, or edible flowers (optional)

Instructions:

1. Cook the eggs: Fill a large pot with water, about halfway full, and bring to a boil. Carefully add the eggs to the pot. Once the water boils, reduce the heat and simmer for about 10–12 minutes for hard-boiled eggs.
2. Cool and peel: Remove the eggs from the water and place them in a bowl of ice water to cool. Once cool, peel the eggs and slice them in half lengthwise.
3. Prepare the filling: Remove the yolks and place them in a bowl. Mash them with a fork until smooth. Add the mayonnaise, Dijon mustard, lemon juice, salt, pepper, and paprika. Mix until the filling is creamy and smooth.
4. Assemble the eggs: Spoon or pipe the yolk mixture back into the egg whites. Sprinkle with paprika, chives, or edible flowers for garnish, if desired.

Deviled Eggs with Horseradish

These deviled eggs take a bold turn with the addition of horseradish, adding a zesty kick to the creamy filling. Perfect for those who enjoy a bit of spice, these eggs make a flavorful appetizer or snack for any occasion.

Total Time: 30 minutes
Yield: 24 deviled egg halves

Ingredients:

• 12 large eggs
• 2 tablespoons prepared horseradish
• ½ cup mayonnaise
• 2 teaspoons chopped fresh dill
• ½ teaspoon dry mustard
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• ⅛ teaspoon paprika (for garnish)

Instructions:

1. Cook the eggs: Place the eggs in a saucepan and cover with water. Bring to a boil, then remove from heat and let the eggs sit in the hot water for 15 minutes.
2. Cool and peel: After 15 minutes, transfer the eggs to a bowl of cold running water to cool. Peel the eggs once they are cool enough to handle.
3. Prepare the filling: Slice each egg in half lengthwise. Remove the yolks and place them in a medium bowl. Add the mayonnaise, horseradish, dill, dry mustard, salt, and pepper. Mix until smooth.
4. Assemble the eggs: Spoon or pipe the filling back into the egg whites. Sprinkle with paprika for garnish.

Instant Pot Deviled Eggs

These Instant Pot deviled eggs are a game-changer for making this classic appetizer quickly and with minimal fuss. The pressure cooking method makes peeling eggs easy, while the filling stays creamy and flavorful with a touch of pickle and onion.

Total Time: 35 minutes
Servings: 6

Ingredients:

• 6 large eggs
• 1 cup water
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• ¼ cup white onion, finely chopped
• ¼ cup dill pickle, finely chopped
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• paprika for garnish

Instructions:

1. Prepare the Instant Pot: Pour 1 cup of water into the Instant Pot and add the trivet. Place the eggs on the trivet.
2. Pressure cook the eggs: Close the lid and press the “manual” (pressure cook) button. Adjust the time to 5 minutes. After cooking, allow the pressure to naturally release for 5 minutes, then carefully open the valve to release any remaining pressure.
3. Cool the eggs: Using tongs, remove the eggs and transfer them to an ice bath for 5 minutes to cool.
4. Prepare the filling: Peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a bowl.
5. Mix the filling: Mash the yolks and combine with finely chopped onion, dill pickle, mayonnaise, Dijon mustard, salt, and pepper. Stir until smooth and creamy.
6. Fill the eggs: Spoon or pipe the yolk mixture back into the egg whites. Garnish with paprika and serve.

Deviled Eggs with Jalapeño Bacon Jam

These deviled eggs offer a spicy, savory twist with the addition of jalapeño bacon jam. It’s an indulgent appetizer that will surely be a hit at any gathering.

Total Time: 30 minutes
Servings: 12 deviled eggs
Calories: 132 kcal per serving

Ingredients:

Deviled Eggs:

• 2 tsp Dijon mustard
• 1/2 tsp celery salt
• 1/2 tsp Cajun/Creole seasoning
• 1/2 tsp all-purpose seasoning
• 12 large eggs
• 1/3 cup mayo
• 1/2 tsp sugar
• 1 tsp sweet relish
• paprika to taste

Jalapeño Bacon Jam:

• 16 oz bacon
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 1 tbsp Dijon mustard
• 1 small yellow onion, finely diced
• 3-4 jalapeño peppers, seeded and diced
• 2 cloves garlic, minced

Instructions:

1. Prepare the Deviled Eggs:
   • Hard boil the eggs by placing them in a pot of water. Bring to a boil, remove from heat, and cover. Let the eggs sit in hot water for about 10-12 minutes, then cool in an ice bath for 5 minutes.
   • Peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a bowl.
   • Mash the yolks and mix them with mayo, Dijon mustard, celery salt, Cajun seasoning, all-purpose seasoning, sugar, and sweet relish. Stir until smooth. Taste and adjust seasonings if needed.
   • Spoon or pipe the yolk mixture back into the egg whites and sprinkle with paprika.
2. Make the Jalapeño Bacon Jam:
   • In a large skillet, cook the bacon over medium heat until crispy. Remove and crumble the bacon.
   • In the same pan, add the diced onion, jalapeños, and garlic. Cook for 2-3 minutes until softened.
   • Add the brown sugar, apple cider vinegar, and Dijon mustard. Stir to combine, and let it simmer for 5-7 minutes until the mixture thickens and becomes jam-like.
   • Add the crumbled bacon back into the pan and mix. Remove from heat and let it cool slightly.
3. Assemble:
   • Top each deviled egg with a small spoonful of the jalapeño bacon jam.
   • Garnish with additional jalapeño slices or bacon crumbles if desired.

Deviled Jell-O Eggs

These sweet, festive Jell-O eggs make a fun and colorful twist on the traditional deviled egg, perfect for St. Patrick’s Day or any celebration. The green and white colors create a playful vibe, and the creamy whipped topping filling adds a delicious touch.

Total Time: 4 hours 10 minutes
Prep Time: 10 minutes
Cook Time: 4 hours (chill time)
Yield: 16 Jell-O deviled eggs

Ingredients:

• 1 1/3 cups water
• 3 oz pack green Jell-O
• 8 tbsp Great Value Extra Creamy Dairy Whipped Topping (or any whipped cream topping)

Instructions:

1. Prepare Jell-O:
   • Bring 2/3 cup of water to a boil.
   • Add the green Jell-O packet to a bowl.
   • Pour in the boiling water and stir until the Jell-O is completely dissolved.
   • Add 2/3 cup of cold water and stir again.
2. Mold the Jell-O:
   • Spray deviled egg holders or molds with non-stick spray or wipe with coconut oil to prevent sticking.
   • Carefully pour the Jell-O mixture into the molds, but do not overfill.
3. Chill:
   • Refrigerate the molds for at least 4 hours, or until the Jell-O is fully set.
4. Add Whipped Topping:
   • Once the Jell-O is set, add about ½ tablespoon of whipped cream topping to each egg as the “filling” to resemble traditional deviled egg yolk.

Keto Deviled Eggs

These classic keto deviled eggs are a simple, low-carb snack or appetizer, perfect for those on a keto diet. With only 1 gram of net carbs per serving, they are both delicious and easy to make!

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4

Ingredients:

• 6 large eggs
• 1 teaspoon Dijon mustard
• ⅛ teaspoon garlic powder
• ¼ cup mayo
• 1 teaspoon vinegar
• Smoked paprika (for garnish)
• Chopped parsley (for garnish)
• Salt & pepper to taste

Instructions:

1. Boil the Eggs:
   • Place the eggs in a pot in a single layer.
   • Add enough water to cover the eggs by about 1.5 inches.
   • Cover the pot and bring the water to a rolling boil over high heat.
   • Once boiling, turn off the heat and leave the pot covered for 10-12 minutes.
   • After the eggs have finished cooking, carefully transfer them to a bowl of ice water to cool for 5-10 minutes.
2. Prepare the Filling:
   • Peel the cooled eggs and slice them in half lengthwise.
   • Scoop out the yolks into a bowl and mash them with a fork.
   • Add mayo, vinegar, Dijon mustard, garlic powder, salt, and pepper to the mashed yolks. Stir until smooth and creamy.
3. Assemble:
   • Spoon or pipe the yolk mixture back into the egg whites.
   • Garnish with smoked paprika and chopped parsley.

Mustard-Free Deviled Eggs

This simple recipe skips the mustard but still delivers rich, flavorful deviled eggs with just seven ingredients. Perfect for anyone avoiding mustard while still enjoying this classic dish!

Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 12

Ingredients:

• 6 large eggs (boiled and peeled)
• ¼ cup mayonnaise
• 1 ½ teaspoons sweet pickle relish
• 1 teaspoon apple cider vinegar
• Pinch of salt
• Pinch of black pepper
• paprika (for garnish)

Instructions:

1. Boil the Eggs:
   • Boil the eggs and chill them in an ice bath to stop the cooking process.
2. Prepare the Filling:
   • Slice the boiled eggs in half lengthwise. Remove the yolks and place them in a medium-sized bowl. Arrange the whites on a serving platter.
   • Mash the yolks with a fork, then add the mayonnaise, relish, vinegar, salt, and pepper. Mix until smooth.
3. Assemble:
   • Pipe or spoon the filling evenly into the egg whites.
4. Garnish:
   • Sprinkle with paprika for a touch of color and extra flavor before serving.

Deviled Eggs (No Vinegar)

A fresh twist on deviled eggs, this version skips the vinegar but still delivers a rich, flavorful bite. No pickles or relish—just simple ingredients to keep the classic taste.

Prep Time: 10 minutes
Servings: 12

Ingredients:

• 6 large eggs (hard-boiled and shell removed)
• ¼ cup mayonnaise
• 1 teaspoon fresh dill (minced)
• Salt and pepper (to taste)
• paprika (for garnish)

Instructions:

1. Prepare the Eggs:
   • Slice the peeled hard-boiled eggs in half. Place the yolks in a small bowl and arrange the whites on a serving dish.
2. Make the Filling:
   • Mash the yolks with a fork. Add the mayo, minced dill, and season with salt and pepper. Mix until smooth and well combined. Taste and adjust seasonings as desired.
3. Assemble:
   • Spoon or pipe the filling into the egg whites. Garnish with a sprinkle of paprika and a small sprig of dill, if desired.

Old Fashioned Deviled Eggs

A classic recipe that combines the simplicity of sweet pickle relish and mustard, delivering the timeless flavor everyone loves.

Ready In: 30 minutes
Serves: 6

Ingredients:

• 6 large eggs
• 2 tablespoons mayonnaise
• 1 ½ tablespoons sweet pickle relish
• 1 teaspoon prepared mustard
• ⅛ teaspoon salt
• Dash of pepper
• Paprika (for garnish)

Instructions:

1. Cook the Eggs:
   • Place the eggs in a single layer in a saucepan and cover with about 3 inches of water. Bring to a boil, then cover and remove from heat.
   • Let the eggs stand for 15 minutes. Drain the water and fill the pan with cold water. Peel the eggs under cold, running water.
2. Prepare the Filling:
   • Halve the eggs lengthwise and scoop the yolks into a mixing bowl.
   • Add mayonnaise, pickle relish, mustard, salt, and pepper. Mash everything together until smooth.
3. Assemble the Deviled Eggs:
   • Use a spoon or pastry bag to fill the egg whites with the yolk mixture.
   • Garnish with a sprinkle of paprika. Chill until ready to serve.

Deviled Eggs with Pickle Juice

These deviled eggs bring a unique twist with the addition of tangy dill pickle juice and a crispy bacon topping. The crunchy pickles and bacon complement the creamy yolk filling, making them a crowd favorite!

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 16 deviled eggs

Ingredients:

• 8 hard-boiled eggs, peeled and halved
• ¼ cup mayonnaise
• 2 teaspoons dill pickle juice
• ½ teaspoon yellow mustard (or Dijon), or to taste
• Pinch of salt, or to taste
• ⅛ teaspoon black pepper
• ⅛ teaspoon garlic powder
• 2 baby dill pickles, very finely diced
• ⅛ teaspoon paprika, for garnish
• 3 oz bacon (4 strips), chopped and browned, for topping (optional)

Instructions:

1. Prepare the Eggs:
   • Cut the peeled eggs in half lengthwise and place them on a serving platter. Remove the yolks and place them in a medium mixing bowl.
2. Make the Filling:
   • To the yolks, add mayonnaise, dill pickle juice, mustard, salt, pepper, garlic powder, and diced dill pickles. Mash everything together until smooth and well-combined.
3. Assemble the Deviled Eggs:
   • Spoon or pipe the filling back into the egg whites. Sprinkle paprika on top for a bit of color and garnish with the chopped bacon.