Deviled Eggs, 5 Ways

Deviled eggs are so easy to make at home! Here are five different versions that I love to make - they are all creamy and delicious.

Course Appetizer

Cuisine American

Prep Time 20

Total Time 20

Servings servings

Calories 126kcal

Cut each egg in half lengthwise. Remove the yolks to a small bowl. Arrange the whites on a serving plate.
6 hard-boiled eggs
Use a fork to mash the egg yolks.
Add the mayonnaise, Dijon mustard, sriracha, salt, and pepper. Mix well until smooth.
3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon sriracha sauce, ¼ teaspoon sea salt, ⅛ teaspoon black pepper
Spoon the mixture back into the egg whites.
Sprinkle paprika and chopped chives on top. Serve immediately.
Pinch paprika, 1 tablespoon chives

Seasonings, especially salt, are guidelines - adjust to taste.

Bacon: Add 2 tablespoons of bacon bits to the yolk mixture and garnish the eggs with a tablespoon of bacon bits.
Spicy: Add ¼ teaspoon of cayenne pepper to the yolk mixture and garnish the eggs with a seeded and sliced jalapeño pepper.
Avocado: Skip the ingredients except for the eggs. Mix 4 tablespoons of prepared guacamole into the yolks. This version is the easiest and also my favorite in terms of flavor.
Yogurt: Replace the mayonnaise with whole-milk Greek yogurt or sour cream. Pour any liquid from the top of the container before using to prevent it from being too watery.

You can keep the leftovers in an airtight container in the fridge for up to three days. I don't recommend freezing the leftovers.