Deviled Eggs 3 Ways

Deviled eggs have got to be one of the most addictive appetizers of all time. I do not trust myself around a tray of deviled eggs.

I absolutely love a classic deviled egg, but I also thought it might be fun to share a couple different variations of this delicious snack just in case your Easter celebration leaves you with a bunch of hardboiled eggs you need to use up.

Related: 30 Easy Finger Food Ideas

I love these Greek-inspired deviled eggs! They involve feta and fresh dill (all the measurements are in the printable recipe card at the end of this post).

Maybe it’s a bit odd to add cheese to a deviled egg? But the boldness of the feta paired with dill and the creamy deviled egg filling is SOOOOOO good. Too good, really.

Another fun variation is what I’m calling Golden Deviled Eggs (think golden milk, but never mind on the milk part).

These involve turmeric, ginger, and a big sprinkle of black pepper on top. They are spicy but still creamy and decadent—just like a deviled egg should be. Yum!

You can buy hard boiled eggs, hard boil yourself (in boiling water for 9-12 minutes), or even “hard boil” in the oven. But, chances are, this month you might already have some pastel colored ones around, Easter Bunny-style. 🙂

Simply cut in half and remove the yolks. Mash the yolks with the other ingredients (see below) and then fill each egg half with the filling. Easy!

Whatever version you make, just be sure NOT to serve them side by side with these deviled egg jello shots. (!!!!!!) That could result in some very mixed reviews. Enjoy! xo. Emma

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5 from 4 votes

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how to make classic deviled eggs plus a few variations

Yield 12

Prep 12 mins

Cook 8 mins

Total 20 mins

Ingredients

1x2x3x

Classic:

• ▢ 6 eggs (hard boiled )
• ▢ ¼ cup mayo
• ▢ 1 teaspoon dijon mustard
• ▢ 1 teaspoon vinegar (white)
• ▢ salt and pepper
• ▢ paprika ( for the tops)

Golden:

• ▢ 6 eggs (hard boiled)
• ▢ ¼ cup mayo
• ▢ 1 teaspoon yellow mustard
• ▢ 1 teaspoon vinegar (white)
• ▢ ½ teaspoon turmeric
• ▢ ¼ teaspoon ginger
• ▢ black pepper (for the tops)

Greek:

• ▢ 6 eggs (hard boiled)
• ▢ 2 tablespoons mayo
• ▢ 2 teaspoons olive oil
• ▢ 1 teaspoon vinegar (white)
• ▢ 1 ounce feta (crumbled)
• ▢ 1 tablespoon dill (chopped)

US CustomaryMetric

Equipment

• ▢
  immersion blender or food processor

Instructions

• To make hard boiled eggs, simply add eggs to pot and cover with enough water that all the eggs are submerged.
• Bring this to a boil.
• Then, turn off the and cover the pot for 12 minutes.
• Afterwards, drain the water.
• Once the eggs are cool enough to touch, peel the shells off.
• Cut the hard boiled eggs in half, lengthwise. Remove the yolks, reserving in a medium mixing bowl.
• In the mixing bowl add the mayo and other ingredients you are using (depending on variation). Mix well to combine.
• Taste and add a little salt and pepper as needed.
• Pipe the yolk mixture back into the egg white halves.
• Sprinkle paprika over the tops, if using.

Notes

• I sometimes use an immersion blender or small food processor to puree the yolk mixture until smooth.
• You can also simply spoon the yolk mixture into the halves; but I like the look of the piping.

© Author Emma Chapman

Course Side Dish

Cuisine American

Keywords deviled eggs