A platter of deviled eggs is never turned away at a party. Maybe lingering doubts surround other items on a buffet table, or maybe even a certain guest, but there's never any questions about deviled eggs being welcomed at a gathering. They're invited, and they're probably going to be a hit. But what if you want to surprise guests with the versatility of this traditional favorite? Well, consider this recipe roundup to be the equivalent of buying a new dress for an occasion—we doubt anyone will see them coming.
From deviled eggs topped with basil and pomegranate seeds to others turned pink by pickled beet juice, to even more that have been fried, these deviled eggs are sure to stand out on the buffet line thanks to inventive combinations of flavors and a confident display of colors. And don't think that we left newcomers out of the mix, either. If you haven't yet mastered boiling an egg, we also included an easy recipe for how to get that done, too.
So don't forget to make one of these seven deviled egg recipes when your loved ones are looking to get together. They won't just bring life to your party, they'll be the party.
Now, you can't make deviled eggs without first mastering hard-boiled eggs, and this recipe from Abbey Rodriguez at The Butter Half makes that initial lesson easy. Why? She'll teach you how to make hard-boiled eggs in an Instant Pot. Add a cup of water to the pot, fill it with 12 large eggs, close the lid, and let them cook on high for five minutes—Rodriguez says the timing is key to how she likes the final consistency to be. "I have tested hard boiled eggs in the Instant Pot at least eight different times before coming to the exact timing and process that I prefer," she says. Let the eggs cool for a couple of minutes, and then peel.
Basil Pomegranate Deviled Eggs
Tiffany Azure at Creme de la Crumb didn't want to disrupt her mother's classic recipe for deviled eggs too much when she decided to give them a twist with basil and pomegranates. But she says that this quick upgrade adds an extra layer of flavor with a minimal amount of work. Once she has the hard-boiled eggs, mayonnaise, and dijon mustard in a bowl, she adds dried basil, oregano, and garlic powder to the mix. "At this point, you can either gently mix your pomegranates jewels and chopped basil right into the yolk mixture before filling your egg whites, or you can fill your egg white and then top each deviled egg with the pomegranate jewels and basil." Decide which is best for you—or try a combination of the two options—and see how these flavors bring an unexpected freshness to the dish.
Caramelized Onion and Herb Deviled Eggs
In this recipe from Jenny Park and Teri Lyn Fisher at Spoon Fork Bacon, an even more savory edge is given to deviled eggs in the form of caramelized onion yogurt dressing. That's added to dijon mustard, chives, and thyme, and then finished with dashes of salt and pepper. "We used Bolthouse Caramelized Sweet Onion Yogurt Dressing instead of the traditional mayo in this recipe. It makes these a little more indulging friendly, and also provides a really yummy caramelized sweet onion flavor without having to caramelize yourself," they say.
Fried Deviled Eggs
Maybe you knew instinctively that any food can be fried, but perhaps never considered that deviled eggs fit that bill, too. Leave it to the duo behind Spoon Fork Bacon to make that discovery, which is done in an assembly line of egg whites, flour, egg yolks, and panko bread crumbs. Once the egg whites are breaded, they're fried in a boiling pot of oil, cooled, and then filled with a traditional deviled egg mixture. "Finish each egg with a sprinkle of chives and serve," Park notes.
The last installment from Spoon Fork Bacon is yet another twist on deviled eggs: The flavors are there, of course, but they've been reconstructed. Park and Fisher boiled eggs, and then placed a dab of mayo on each half. Then, they topped the halves with slices of pickled red onions, anchovy fillets, dill flowers, caperberries, and oregano flowers. Salt and pepper finish things off. "The deviled eggs are boiled to medium doneness to maximize the rich and creamy texture, while still being easy to top with yummy goodies," Park writes.
Hummus Deviled Eggs
Brittany Mullins at Eating Bird Food has figured out how to serve up this dish with as few ingredients as possible—only two are must-haves. She starts with the traditional recipe for deviled eggs but combines the yolks with hummus. Then she refills the eggs whites with the mixture and then tops them with salt, pepper, and paprika. She says that the seasoning is optional, but it's best not to skip it. "These little guys are great because you can have them for a snack, use them as an appetizer for dinner, or even bring them to a potluck," she says.
Avocado Deviled Eggs
Mullins also serves up this recipe on Eating Bird Food, which substitutes avocado in for the traditional mayonnaise. Lime juice, cilantro, and minced garlic are added in too, making for a snack or side dish that's basically irresistible. "And the bright green color is totally fun," she says.
Drunken Deviled Eggs
Alison Engstrom at Rose and Ivy recommends these festive deviled eggs for a warm occasion, which were originally created by chefs Jeff McInnis and Janine Booth at Root and Bone in New York City. After being cooked and peeled, the boiled eggs are placed in a beet pickling liquid that was made a day in advance, and that gives them a pink hue. Then rice vinegar, turmeric, mustard, mayonnaise, and Tabasco are combined with the yolks. Capers and chives are folded in, and then everything is added to a bag and piped onto the egg whites. "Garnish each egg with the diced pickled beets, sweet potato chips, dill, and sea salt," Engstrom says.