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Put a creative spin on your deviled eggs with these 5 recipes
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Put a creative spin on your deviled eggs with these 5 recipes

Deviled eggs are a Southern go-to dish. They are quick to whip up and easily transportable, so it’s no wonder that deviled eggs are a near-constant feature at Southern social gatherings.

There are endless ways to dress up deviled eggs. No two are exactly alike. Even for novice cooks, deviled eggs present a great opportunity to let your culinary imagination run wild. If you need a little inspiration first, here are five, easy-to-make spins on deviled eggs that are sure to get your creative juices flowing.

Classic Deviled Egg

Makes 24 eggs

Mayonnaise didn’t become a mainstay in deviled eggs until refrigeration became widespread during the mid-1900s. Since then, mayonnaise is the one ingredient most often found in deviled egg recipes. Acting as a binder for the egg yolk mixture, mayonnaise can offer either sweetness or a slight tang depending on which brand you use. Mustard, another common ingredient, acts similarly to the mayonnaise. It can be add spice or sweetness, depending on whether you use spicy or honey mustard. Mustard also brings an even deeper yellow color to the yolk mixture. For a Classic Deviled Egg, try this mayo/mustard base recipe.

Toasted Pecan Deviled Eggs

Makes 12 eggs

This recipe for Toasted Pecan Deviled Eggs combines two great Southern favorites. Pecans are commonly used in the South for pecan pies, of course, but the versatility of the nut means it can be used in savory dishes as well. The marriage of pecan and deviled egg is a crunchy, sweet variation on a classic. Start by toasting the pecans on the stovetop then give them a fine chop and add to the egg yolk mixture. The toasting process brings a depth of nutty flavor to your egg, which is sure to be a hit with guests. For some extra flair, you can also dot each egg half with a whole pecan. Try the Southern Kitchen’s Toasted Pecan Deviled Eggs.

Guacamole Deviled Eggs

Makes 24 eggs

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To delight the avocado lover in your life, make these Guacamole Deviled Eggs. Adding a third of a cup of mashed avocado offers an intriguing green hue to the yolk mixture. Just be sure to squeeze some fresh lemon juice on the avocado to make sure it doesn’t brown prematurely. By introducing guacamole to the mix, you get an additional creaminess to the eggs. A healthy sprinkling of freshly ground black pepper only further enhances the avocado’s flavor. As a fun grownup take on “green eggs and ham,” you can even fry up a ham steak on the side. Then just dice the steak into bite-sized pieces and serve alongside these unique deviled eggs.

 

Shrimp Cocktail Deviled Eggs

Makes 24 eggs

This recipe for Shrimp Cocktail Deviled Eggs features two retro party foods in one bite. The shrimp gets steamed and left whole — with its tail on — for easy eating. The cocktail sauce, a mixture of ketchup and horseradish, is combined with the mayonnaise and yolk mixture. Party guests may also appreciate it if you splash a few dashes of hot sauce, or some fresh lemon juice, on the shrimp themselves before adding them to the egg halves. Salt to taste to round out the flavor and sprinkle in paprika for color.

Spanish Chorizo Deviled Eggs

Makes 24 eggs

A Southwestern version of the deviled egg features finely diced jalapeño and Spanish chorizo (which is dried, unlike its Mexican counterpart). Both components supply a spicy kick to the eggs, while the creamy mayonnaise offers relief for the palate. Add onion powder and paprika to give everything a dash of complexity. Try tossing in some cilantro sprigs as a garnish that will complement the knockout Southwestern flavors

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Next Article:
Inspired approaches to the pecan
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