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!
some affiliate links are used in this post for your convenience. See my full disclosure here.
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
First of all, you will fill a pot with water and bring it to a boil.
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.
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.
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.
It will look like this….
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
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
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
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
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.
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.
Shop This Post
Pin it to remember it…….