Deviled Eggs Recipe Ideas

Published on March 21, 2015
Written by Ray Access

The most common deviled eggs that you find at most Southern Appalachian picnic tables is the classic, best portrayed by Betty Crocker, a source many Southern cooks still use today.

Classic Deviled Eggs from

    Prep Time: 15 min

    Total Time: 15 min

    Servings: 12


6 hard-cooked eggs, peeled

3 tablespoons mayonnaise or salad dressing

1/2 teaspoon ground mustard

1/8 teaspoon salt

1/8 teaspoon pepper


  1.  Cut eggs lengthwise in half. Slip out yolks and mash with a fork.
  2.  Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.

Variations on a Theme

If you are not one to follow the crowd, however, and want your deviled eggs to stand out on the buffet table, try these variations:

  • Swap out the mayo for Greek yogurt
  • Use Dijon mustard for a little kick
  • Add three to five tablespoons of pesto to the mixture
  • Garnish with rosemary blossoms
  • Add fresh dill to the mixture
  • Chop bacon bits and add to the mixture, then top with more bacon
  • Add smoked salmon and crème fraîche to the egg yolk mixture
  • Cut up black olives and add to the mixture
  • Mix bleu cheese into the egg yolks
  • Top each half with a piece of shrimp or sushi-grade tuna
  • Mince chives and dill pickles and add to the mixture
  • Combine the yolks with red curry and top with mango chutney
  • Top classic deviled eggs with pickled okra slices
  • Break up potato chips on top of the finished eggs

Cooking Tips

Get perfectly smooth egg-white halves with these tips:

  • Use eggs that are about a week old
  • Place the eggs in cold water in a pot
  • Heat the water until it boils
  • Cover and turn off heat
  • Let the eggs sit in the water for 15 minutes
  • Allow the eggs to cool in the refrigerator before peeling

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