Delicious Deviled Eggs Three Ways


Today I am sharing how to make delicious deviled eggs three ways. These variations are all super yummy and put a twist on the classic version of deviled eggs. And, I have a super cute way to serve them!

I am joining some blogger friends for a virtual Spring Brunch and we are sharing the menu and all the amazing recipes with you.

If you missed the Spring Brunch Tablescape tour, be sure and take a look. There is so much inspiration and ideas for your Spring or Easter Tablescape!

Spring place setting

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If you are joining from Jen at Midwest Life & Style welcome! Didn’t her Bacon and Egg Potato Bake look delicious? I can’t wait to try it out!

For my part of the menu, I made deviled eggs three ways. There is a traditional version, bacon truffle and avocado cilantro.

Come along and I’ll show you how I made them.

For all of these recipes, you will want to first boil your eggs.

Don’t you hate it when you boil the eggs, then can’t get the peel off without destroying the egg?

Yeah, me to!! So, I am going to share a fool proof way to avoid this.

perfect hard boiled eggs

perfect hard boiled eggs

First of all, you will fill a pot with water and bring it to a boil.

perfect hard boiled eggs

When the water boils, you will gently lay the eggs, one at a time, into the boiling water. Be careful not to crack the egg.

Let the eggs boil for about 11-12 minutes. Take them off the heat and drain the water.

perfect hard boiled eggs

Fill the pot with cold water and some ice cubes and let sit about 5-10 minutes. They will cool down and you will be able to handle them to peel them.

They should peel easily and not damage the egg.

serving idea for deviled eggs

Before, I share the recipes, I want to show you a cute way I like to serve the eggs.

perfect hard boiled eggs

I like to use the cardboard carton the eggs come in. I tear off a piece of lettuce and line each cup of the carton.

cute way to serve deviled eggs

It will look like this….

cute way to serve deviled eggs

Next, you will place an egg half in each of the spaces in the carton. Be sure you cut the eggs in half across the center of the egg (between the top and bottom) instead of long ways. They will fit in each egg cup better this way.

prepare the eggs for the fillings

perfect hard boiled eggs

After you eggs are hard boiled and peeled, you will cut them in half. Again, I cut mine in half between the top and the bottom of the egg, instead of long ways, which is a bit more traditional. This way, they will fit in the carton better, if you choose to serve them this way.

Next, gently scoop out the yolks and place in a bowl large enough to add your other ingredients. If you are making all three variations, you will want 3 different bowls. Divide your yolks evenly between the 3 bowls.

traditional deviled eggs

classic deviled eggs

For traditional/classic deviled eggs, you will add to your yolks…..

1 teaspoon salt
ground pepper to taste
1 teaspoon dill weed
3 heaping teaspoons capers
2-3 tablespoons dill pickle relish
1/4 cup mayonaisse

Mix all ingredients together. I use a decorator kit (like a piping bag) and add the mixture to each egg half. You can certainly just spoon it in, if you don’t have a cake decorating kit/bag.

Top each egg with a sprinkling of dill weed.

avocado cilantro deviled eggs

avocado deviled eggs

For avocado cilantro deviled eggs, you will add to your yolks…..

1 large ripe avocado, mashed
1 tablespoon fresh lime or lemon juice
1/2 teaspoon salt
1 tablespoon sour cream or plain greek yogurt
1 tablespoon chopped cilantro

Mix all ingredients together with the egg yolks, and spoon or pipe into egg halves. Garnish the top of each egg with a small leaf of cilantro.

bacon truffle deviled eggs

bacon truffle deviled eggs

For the bacon truffle deviled eggs, you will add to your yolks…..

1/3 cup mayonaisse
1/2 teaspoon salt
1 teaspoon truffle oil
2 finely chopped green onion stems
dash of tabasco or any hot sauce you like

Mix all ingredients together with the egg yolks, and spoon or pipe into egg halves. Top each egg with a piece of bacon for garnish.

deviled eggs 3 ways

I made 1 dozen traditional eggs and served in a 12 count egg carton. Since I only made 6 each of the other 2 varieties, I cut one of the egg cartons in half to serve those.

To label each variety, I used my dymo label maker. I used gold tape with white lettering in my label maker and added the label to a piece of brown cardstock.

These cute bunny place card holders held the names of each variety of deviled eggs.

I hope you enjoyed the recipes for these delicious deviled eggs 3 ways. Let me know if you try them, I would love to hear!!

Be sure and stop by and see all the other amazing recipes! Links to each post is at the bottom of this post.
Next up is Rachel at The Ponds Farmhouse, and she is sharing Kahlua and Blue Bunnie Delight dessert and it looks amazing!

blessings and Happy Spring,

Click the link below each photo to visit the post and get the recipe.

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  1. I LOVE deviled eggs. These all look so delicious. Michele. I can’t wait to try the ones with the bacon. Yummy!

    1. Oh, good! So glad you liked the recipe. The variations are so yummy and great to serve for a get together.

    1. Thanks Rachel! They are all delicious and make a nice platter for a gathering.

    1. Thank you Stacy! They are all pretty tasty!

  2. These sound delicious! Can’t wait to try the Cilantro Avocado ones! And your serving idea is genius!

    1. Thank you Anne! I hope you enjoy them.

      The carton is a definitely a fun way to serve!

  3. I like the creative way in serving for I’ve never thought of using the actual carton. However, as much as I’m an environmentalist, I think I would use the Styrofoam containers fearing the cardboard would be impacted by the lettuce? Do you find this to be true? Never thought of cutting the egg the other way either, because I’ve always done the ‘traditional way’ as you say. Yet, I’m game for something new and will do this when making these for Easter. Thank you so much!! and HAPPY EASTER to you/readers!!

    1. I have never had an issue using the cardboard. But, I am typically making them and serving fairly quickly, so I don’t think it would be a problem if they don’t sit too long.

      thanks so much for commenting and following along! I appreciate you!

  4. I love deviled eggs. I’m going to use one of your recipes for Easter brunch! They all sound so yummy! I’m not sure which one.

    1. Oh, good! So glad you enjoyed the recipe. Those are a staple for every holiday dinner at my house.

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