DEVILED EGGS RECIPES - 9 WAYS (LIKE YOU'VE NEVER SEEN THEM BEFORE...) | SAM THE COOKING GUY
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Recipes in this Video
11 recipes
Deviled eggs trace their origins back to ancient Rome, where boiled eggs were seasoned with spices and served as appetizers. In the United States, they became popular in the 19th century, often served at picnics and potlucks. These creamy, tangy bites symbolize hospitality and are a staple at gatherings, especially during holidays. Today, variations abound, with ingredients ranging from bacon to avocado, reflecting personal tastes and regional flavors.
Ingredients
- ●eggs
- ●mayonnaise
- ●mustard
- ●vinegar
- ●salt
- ●black pepper
- ●paprika
- ●chives
Instructions
- 1Boil eggs in a pot of water for 10-12 minutes until hard-boiled.
- 2Remove eggs from the pot and place them in an ice bath to cool for 5 minutes.
- 3Peel the cooled eggs and slice them in half lengthwise.
- 4Remove the yolks and place them in a mixing bowl.
- 5Add mayonnaise, mustard, vinegar, salt, and black pepper to the yolks.
- 6Mash the yolk mixture until smooth and well combined.
- 7Spoon or pipe the yolk mixture back into the egg whites.
- 8Sprinkle paprika over the filled eggs for garnish.
- 9Chill the deviled eggs in the refrigerator for at least 15 minutes before serving.
- 10Garnish with chopped chives before serving.
Ingredient Alternatives
mayonnaise
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt reduces calories while maintaining creaminess
chives
Healthier: green onions
Cheaper: parsley
Green onions provide a similar flavor profile at a lower cost
Techniques
boilingmixing
Equipment
potmixing bowlice bathspoonpiping bag
🌶️🌶️🌶️Loweggsmustard
Also Known As
Deviled EggsStuffed Eggs
Ingredients
- ●6 large eggs
- ●1/4 cup mayonnaise
- ●1/4 cup shredded cooked chicken
- ●2 tbsp buffalo sauce
- ●1 tsp Dijon mustard
- ●1/2 tsp garlic powder
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp chopped green onions (for garnish)
Instructions
- 1Hard boil the eggs by placing them in a pot, covering with water, and bringing to a boil. Once boiling, cover and remove from heat. Let sit for 12 minutes.
- 2After 12 minutes, transfer the eggs to an ice bath to cool for about 5 minutes.
- 3Peel the cooled eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
- 4Add mayonnaise, shredded chicken, buffalo sauce, Dijon mustard, garlic powder, salt, and black pepper to the yolks. Mix until smooth and well combined.
- 5Spoon or pipe the yolk mixture back into the egg white halves.
- 6Garnish with chopped green onions on top of each deviled egg.
- 7Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- 8Serve chilled as an appetizer.
Equipment
potmixing bowlspoon or piping bagice bath
🌶️🌶️🌶️Low
Ingredients
- ●6 large eggs
- ●1/4 cup mayonnaise
- ●1 tablespoon Dijon mustard
- ●1/4 cup sauerkraut, drained and chopped
- ●1/4 cup corned beef, finely chopped
- ●1/4 cup Swiss cheese, shredded
- ●1/2 teaspoon garlic powder
- ●1/2 teaspoon onion powder
- ●Salt and pepper to taste
- ●Paprika for garnish
Instructions
- 1Hard boil the eggs by placing them in a pot and covering with water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes.
- 2Once cooked, transfer the eggs to an ice bath to cool for 5 minutes. Peel the eggs and slice them in half lengthwise.
- 3Remove the yolks from the egg whites and place them in a mixing bowl. Mash the yolks with a fork until smooth.
- 4Add mayonnaise, Dijon mustard, sauerkraut, corned beef, Swiss cheese, garlic powder, onion powder, salt, and pepper to the mashed yolks. Mix until well combined.
- 5Spoon or pipe the yolk mixture back into the egg whites.
- 6Sprinkle paprika on top for garnish.
- 7Chill the deviled eggs in the refrigerator for at least 30 minutes before serving.
- 8Serve cold as an appetizer or snack.
Equipment
potmixing bowlforkspoon or piping bagice bath
Ingredients
- ●6 large eggs
- ●4 oz smoked salmon (lox), chopped
- ●2 tbsp cream cheese, softened
- ●1 tbsp mayonnaise
- ●1 tsp Dijon mustard
- ●1 tbsp capers, drained and chopped
- ●1 tbsp fresh dill, chopped
- ●1/2 tsp lemon juice
- ●Salt and pepper to taste
- ●Bagels, for serving
Instructions
- 1Hard boil the eggs by placing them in a pot of cold water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes.
- 2Once cooked, transfer the eggs to an ice bath to cool for 5 minutes. Peel the eggs once cooled.
- 3Slice the eggs in half lengthwise and carefully remove the yolks into a mixing bowl.
- 4Add the chopped smoked salmon, cream cheese, mayonnaise, Dijon mustard, capers, dill, lemon juice, salt, and pepper to the egg yolks. Mix until smooth and well combined.
- 5Spoon or pipe the mixture back into the egg white halves.
- 6Garnish with additional dill or capers if desired.
- 7Serve the deviled eggs on a platter alongside sliced bagels.
Equipment
potmixing bowlice bathspoon or piping bag
Ingredients
- ●6 large eggs
- ●1 ripe avocado
- ●4 slices cooked bacon, crumbled
- ●1 tbsp mayonnaise
- ●1 tsp Dijon mustard
- ●1/2 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp fresh chives, chopped (for garnish)
Instructions
- 1Place the eggs in a saucepan and cover with water. Bring to a boil over medium heat.
- 2Once boiling, cover the saucepan and remove it from heat. Let the eggs sit for 12 minutes.
- 3After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes.
- 4Peel the cooled eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
- 5In the mixing bowl, add the avocado, crumbled bacon, mayonnaise, Dijon mustard, garlic powder, salt, and black pepper. Mash and mix until smooth and creamy.
- 6Spoon or pipe the avocado mixture back into the egg white halves.
- 7Garnish with chopped chives on top of each deviled egg.
- 8Serve immediately or refrigerate until ready to serve.
Equipment
saucepanmixing bowlspoon or piping bagice water bowl
vegetariangluten-free
Ingredients
- ●6 large eggs
- ●1 ripe avocado
- ●2 tbsp mayonnaise
- ●1 tsp Dijon mustard
- ●1 tsp lime juice
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp paprika
- ●Fresh cilantro for garnish
Instructions
- 1Place the eggs in a saucepan and cover them with water. Bring to a boil over medium heat.
- 2Once boiling, cover the saucepan and remove it from heat. Let the eggs sit for 12 minutes.
- 3After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes.
- 4Peel the cooled eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
- 5Add the avocado, mayonnaise, Dijon mustard, lime juice, salt, and black pepper to the yolks. Mash together until smooth and creamy.
- 6Spoon or pipe the avocado mixture back into the egg white halves.
- 7Sprinkle with paprika and garnish with fresh cilantro before serving.
Equipment
saucepanmixing bowlspoonknifeice water bowl
Ingredients
- ●6 large eggs
- ●1/2 cup crab meat, cooked and shredded
- ●1/4 cup mayonnaise
- ●1 tsp Dijon mustard
- ●1 tsp lemon juice
- ●1/4 tsp Old Bay seasoning
- ●Salt and pepper to taste
- ●Chives, for garnish
Instructions
- 1Hard boil the eggs by placing them in a pot of cold water, bringing it to a boil, then covering and letting them sit for 12 minutes.
- 2Remove the eggs from the pot and place them in an ice bath to cool for 5 minutes.
- 3Peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
- 4Add the crab meat, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, salt, and pepper to the yolks. Mix until well combined and creamy.
- 5Spoon or pipe the crab mixture back into the egg white halves.
- 6Garnish with chopped chives on top of each deviled egg.
- 7Chill in the refrigerator for at least 30 minutes before serving for best flavor.
- 8Serve cold as an appetizer.
Equipment
potmixing bowlice bathspoon or piping bag
Ingredients
- ●6 large eggs
- ●1/4 cup mayonnaise
- ●1 tsp Dijon mustard
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1/2 cup crushed Hot Cheetos
- ●1 tbsp chopped fresh chives (for garnish)
Instructions
- 1Place the eggs in a pot and cover them with water. Bring to a boil over medium-high heat.
- 2Once boiling, cover the pot and remove it from heat. Let the eggs sit for 12 minutes.
- 3After 12 minutes, transfer the eggs to an ice bath to cool for about 5 minutes.
- 4Peel the cooled eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
- 5Add mayonnaise, Dijon mustard, garlic powder, onion powder, salt, and black pepper to the yolks. Mash and mix until smooth.
- 6Fold in the crushed Hot Cheetos into the yolk mixture until well combined.
- 7Spoon or pipe the yolk mixture back into the egg whites.
- 8Sprinkle additional crushed Hot Cheetos on top for garnish.
- 9Garnish with chopped chives before serving.
- 10Serve chilled or at room temperature.
Equipment
potmixing bowlice bathspoon or piping bag
🌶️🌶️🌶️Low
Ingredients
- ●6 large eggs
- ●2 medium onions, thinly sliced
- ●2 tbsp olive oil
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup mayonnaise
- ●1 tsp Dijon mustard
- ●1 tsp apple cider vinegar
- ●1/4 tsp smoked paprika
- ●Fresh chives, for garnish
Instructions
- 1Place the eggs in a pot and cover with cold water. Bring to a boil over medium heat.
- 2Once boiling, cover the pot and remove from heat. Let the eggs sit for 12 minutes.
- 3After 12 minutes, transfer the eggs to an ice bath to cool for 5 minutes. Peel the eggs and slice them in half lengthwise.
- 4In a skillet, heat the olive oil over medium heat. Add the sliced onions and salt, cooking until the onions are caramelized, about 15-20 minutes, stirring occasionally.
- 5Remove the caramelized onions from the heat and let them cool slightly.
- 6In a bowl, scoop out the yolks from the egg halves and place them in a mixing bowl. Add the mayonnaise, Dijon mustard, apple cider vinegar, black pepper, and smoked paprika. Mix until smooth.
- 7Fold in the caramelized onions into the yolk mixture until well combined.
- 8Spoon or pipe the yolk mixture back into the egg whites.
- 9Garnish with chopped fresh chives on top.
- 10Serve immediately or refrigerate until ready to serve.
Equipment
potskilletmixing bowlice bathspoon or piping bag
Ingredients
- ●6 large eggs
- ●1/2 cup cooked chorizo, crumbled
- ●1/4 cup mayonnaise
- ●1 tsp Dijon mustard
- ●1 tsp lime juice
- ●1/4 tsp smoked paprika
- ●Salt to taste
- ●Fresh cilantro for garnish
Instructions
- 1Place the eggs in a pot and cover with water. Bring to a boil over medium heat.
- 2Once boiling, cover the pot and remove from heat. Let the eggs sit for 12 minutes.
- 3After 12 minutes, transfer the eggs to an ice bath to cool for 5 minutes.
- 4Peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
- 5Add the crumbled chorizo, mayonnaise, Dijon mustard, lime juice, smoked paprika, and salt to the yolks. Mix until smooth.
- 6Spoon or pipe the yolk mixture back into the egg whites.
- 7Garnish with fresh cilantro and a sprinkle of smoked paprika if desired.
- 8Serve immediately or refrigerate until ready to serve.
Equipment
PotMixing bowlIce bathSpoon or piping bag
🌶️🌶️🌶️Low
Ingredients
- ●6 large eggs
- ●1/4 cup mayonnaise
- ●1/4 cup shredded cheddar cheese
- ●1/4 cup cooked and crumbled bacon
- ●1 tbsp yellow mustard
- ●1 tbsp pickle relish
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●Salt and pepper to taste
- ●Chopped chives for garnish
Instructions
- 1Hard boil the eggs by placing them in a pot and covering them with water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes.
- 2Once the eggs are done, transfer them to an ice bath to cool for about 5 minutes.
- 3Peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
- 4Add mayonnaise, shredded cheddar cheese, crumbled bacon, yellow mustard, pickle relish, garlic powder, onion powder, salt, and pepper to the yolks. Mix until smooth and well combined.
- 5Spoon or pipe the yolk mixture back into the egg white halves.
- 6Garnish with chopped chives on top of each deviled egg.
- 7Chill in the refrigerator for at least 30 minutes before serving for best flavor.
- 8Serve as an appetizer or snack.
Equipment
PotMixing bowlIce bathSpoon or piping bag
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