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. Ha.

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.

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

Print Pin
5 from 4 votes

Deviled Eggs - 3 Ways

Course Side Dish
Keyword deviled eggs
Servings 12



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


  • 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


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


  • Cut the hard boiled eggs in half. Remove the yolks and set the white parts aside. In a small bowl, combine the yolks with the other ingredients (based on which version you are making) and mash together well.
    Fill each egg half with the filling and if using a topping like paprika or black pepper, sprinkle on the top. Chill until ready to serve. These are best the day they are made but can be refrigerated (covered well) overnight.
Credits // Author and Photography: Emma Chapman. Photos edited with A Color Story Desktop.
  • 5 stars
    I made the Greek eggs for a party and they were such a hit – thank you!

  • Yum!!! Need to try these! One thing I like to do is add some prepared horseradish to the filling of classic deviled eggs and top with smoked paprika!

  • 5 stars
    O my gosh I absolutely love deviled eggs. I used to think I never liked them, but one day I actually tried them and they are just so delicious! Thanks for sharing, hope you are having a lovely day.


  • I’m thrilled that all of these are savory! I think it is a travesty when I put a deviled egg in my mouth and it’s sweet. I really just can’t handle it!

    I’m bookmarking these for future BBQs.


  • Believe it for not, I’ve never actually tried deviled eggs! I think I need to make some! 😀 ❤️

    Charmaine Ng | Architecture & Lifestyle Blog

  • Deviled eggs are THE BEST.. lol 🙂 I like them any way I can get them!

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