Not to sound overly dramatic, but if you’re not serving deviled eggs at your shindig this spring, we’re not comin’. This Southern culinary staple couldn’t be a better fit for dining this time of year. We truly appreciate the classics, but if you’re looking for a fun twist for your eggs, here are some ideas.


Devilish Deviled Eggs

  • 6 hard boiled eggs (see notes)
  • 1/4 c. mayo
  • 2 T horseradish
  • 1/2 dill
  • 1/4 stone ground mustard
  • 1/4 tsp. salt

Cut eggs in half. Scoop out yolks into a bowl. Mash. Add other ingredients. Pipe into reserved cooked egg whites. Sprinkle with paprika or pepper.

How to boil eggs:

Place them in a saucepan where they’re not crowded: they should have room to move around. Cover with water and add an inch extra, for good luck. Throw in a tablespoon of baking soda. Bring to a rapid boil.

Cover the pan with a lid and remove from heat. Set a timer for 11 minutes.

Fill a large bowl with water and ice. Move hot eggs carefully into the ice water using tongs. Let cool for 5 minutes and begin remove the shells by tapping the blunt end on your counter, then gently rolling the eggs between your hands to loosen the shell. Gently peel, applying pressure to the whiles to help them separate from the shells. This is fiddly work, but so rewarding!

Side notes: Making deviled eggs is more of an intuitive sport than a logical one. There is always leftover filling, so get in there and taste it as you go.

One thing to bear in mind is that once they go in the fridge (if they make it there), the filling will suck up moisture. Err on the side of having a filling that’s a touch gritty rather than going too smooth and having soup in your eggs later on.


Pretty in Pink Deviled Eggs

  • 2 15-ounce cans sliced beets
  • 12 hard-boiled eggs, peeled
  • 1 c. sugar
  • 1 c. water
  • 1 c. vinegar

Drain beets (see notes), reserving 1 cup of juice. Place beets and eggs in a large glass jar. Bring reserved beet juice, sugar, water and vinegar to a boil. Let cool slightly, then pour over beets and eggs in jar. Cover tightly. Refrigerate.

Note: if you want to scale this recipe to do more eggs at once, don’t worry about sourcing more cans of beets; just reserve more juice. For a delicate pink edge, as shown here, soak the eggs overnight. For egg whites that are completely pink, let sit for up to a week before the big meal. These are great as-is, or prepare as you normally would for deviled eggs. If you’re a big fan of beets, feel free to chop up some of the beets from the jar and add to your deviled egg mixture!


Guacamole Eggs

  • 6 hard-boiled eggs, peeled and halved
  • 2 ripe avocados
  • 1 T lime juice
  • 1 T sour cream
  • 1 T chopped cilantro
  • Pinch freshly ground pepper

In a bowl, combine scooped out avocado flesh and 2-4 yolks; mash with a fork. Stir in lime juice, sour cream, cilantro and pepper. Scoop or pipe into halved egg whites. Garnish with chopped chilies, chives or cilantro. Little slices of radish will add some texture and festive color.

Note: Feel free to stir in other ingredients you typically enjoy in your gaucamole, such as minced onion, tomato or chilies. If you like a little spice, a shake of hot sauce, such as Cholula or Valentina, can bring the heat.

Posted on 2023-03-01 by Amanda Harper