I was genuinely taken aback. To me, deviled eggs were always those festive treats you whip up at Easter, especially when you’re faced with a fridge brimming with dyed hard-boiled eggs that need to be used.
But now, I see the appeal! Our classic deviled eggs recipe is the most delicious version I’ve ever had—light, bright, and bursting with flavor. With an additional TWELVE unique flavors of deviled eggs to explore, there’s something to satisfy everyone’s taste!
Today, I’ll guide you through my go-to deviled egg recipe and introduce you to 12 mouthwatering variations to try when you want to mix things up. Here’s everything I’ve learned about making the ultimate deviled eggs…
THE BEST WAY TO COOK EGGS FOR DEVILED EGGS? STEAMING
After trying various methods over the years, I can confidently say that steaming eggs is the way to go. It’s foolproof! This technique works with all brands and levels of egg freshness, and I’ve never ended up with mangled egg whites. It’s my go-to method for preparing perfect deviled eggs.
How to Steam Eggs on the Stovetop:
Prep Your Pan: Fill a saucepan with about 1 inch of water, place a steamer basket inside, and bring the water to a simmer.
Poke a Tiny Hole (Optional): If you’d like, use a pushpin or needle to gently poke a small hole in one end of each egg. This allows the air bubble to escape, making peeling easier later on. While this step isn’t strictly necessary, it does help!
Add the Eggs: Once the water is simmering, place your eggs in the steamer basket in a single layer.
Cover and Steam:
- 8-10 minutes for soft-boiled eggs
- 10-12 minutes for medium-boiled eggs
- 13-15 minutes for hard-boiled eggs
If you’re steaming a larger batch (10-12 eggs), aim for the 15-minute range, possibly extending to 17 minutes if you prefer them firmer.
After steaming, it’s time to peel! I usually run the cooked eggs under cold water or place them in an ice bath (a bowl filled with ice and water). Then, I gently crack the shells all over, and they slide right off!
Now, your perfect hard-boiled eggs are ready to be transformed into delicious deviled eggs!
MY PERFECT CLASSIC DEVILED EGGS
For my ideal deviled eggs, I use a simple yet delicious combination of mayonnaise and regular yellow mustard, along with a splash of acid—be it vinegar, pickle juice, or lemon or lime juice—and a pinch of salt.
HOW TO MAKE CLASSIC DEVILED EGGS
- Boil or Steam Your Eggs: Use my preferred method from above.
- Cool and Peel: Once cooked, cool the eggs and peel them.
- Prepare the Egg Yolks: Cut each egg in half lengthwise and scoop the yolks into a bowl. Set the egg whites aside on a plate or platter while you prepare the filling.
- Make the Filling: In the bowl with the yolks, combine mayonnaise, mustard, pickle juice, and salt. Mash or beat the mixture until it’s smooth and uniform in texture.
- Fill the Egg Whites: Spoon or pipe the deviled egg filling back into the egg whites. I personally love the rustic look of spooning the filling, but if you prefer a fancier presentation, feel free to use a piping bag and tips!
- Garnish: Finish off your deviled eggs with a sprinkle of salt and pepper or a light dusting of paprika for that classic touch.
DON’T BE AFRAID TO EXPERIMENT WITH FLAVORS!
Deviled eggs are incredibly versatile, and you can easily take them in various directions without needing fancy ingredients or too much extra effort. You can switch up the mayonnaise or mustard to try new flavors—think flavored mayo or Dijon mustard. Experimenting can be a lot of fun!
Now that you’ve mastered the classic deviled egg recipe, let’s explore 12 exciting flavors to try…
12 FLAVORS OF DEVILED EGGS TO TRY
Now that you’ve perfected the classic deviled egg recipe, it’s time to explore some delicious variations! Here are 12 of our favorites (and believe me, it would be easy to come up with even more!):
Dill Pickle: Use pickle juice as directed, then mix in 1-2 tablespoons of finely chopped dill pickle and a pinch of dried or fresh dill into the yolk mixture.
Peppered Bacon: Add 1 tablespoon of fresh herbs (like cilantro, dill, basil, or parsley) to your yolk mixture and swap in 1/4 teaspoon of steak seasoning for the pepper. Top with crumbled crispy bacon, extra herbs, and halved cherry tomatoes.
Smoked Paprika: Substitute lime juice for the pickle juice. Mix in 1-2 tablespoons of fresh cilantro (optional) and 1/4 teaspoon of smoked paprika into the yolk mixture. Garnish with more smoked paprika to taste.
Lemon Chive: Replace the pickle juice with lemon juice. Add 1-2 tablespoons of minced chives and an extra pinch of pepper to the yolk mixture. Top with a bit of lemon zest, more pepper, and a sprinkle of fresh chives.
Curry: Use lemon or lime juice instead of pickle juice and mix in 1/4 to 1/2 teaspoon of yellow curry powder. Garnish with minced cilantro or additional curry powder, as desired.
Sriracha Lime: Swap pickle juice for lime juice and add a few drops of sriracha to the yolk mixture. Top with a hint of lime zest and more sriracha if you like it spicy.
Chipotle: Use lime juice in place of pickle juice. Stir in 1-2 teaspoons of adobo sauce from canned chipotle peppers (start small if you prefer milder heat), or 1/4 to 1/2 teaspoon of dried chipotle chili powder. Top with cilantro and extra chipotle powder or sauce to taste.
Avocado: Omit the mustard. Use 2 teaspoons of lemon or lime juice instead of pickle juice, and substitute 2-4 tablespoons of fresh avocado for the mayo. Add fresh cilantro to taste. (You can also use prepared guacamole in place of the avocado!)
Salt & Vinegar: Replace pickle juice with vinegar and add an extra teaspoon to the yolk mixture. Finish with a sprinkle of coarse sea salt (like Maldon salt).
Salsa Verde: Omit the mustard and pickle juice. Mix in 1-2 tablespoons of salsa verde along with the mayo and salt in the yolk mixture. Add fresh cilantro if desired and top with more salsa and cilantro.
Buffalo: Leave out the mustard and add 1-2 teaspoons of Frank’s RedHot (or your favorite hot sauce) to the yolk mixture along with mayo, pickle juice, and salt. Garnish with fresh chives or dill if you like.
Everything Bagel Seasoning: Follow the classic deviled egg directions, then top with a sprinkle of everything bagel seasoning just before serving.
These creative flavors will elevate your deviled eggs and impress your guests!
