I love eggs. So does my partner. Because of my Asian roots, I try to incorporate eggs into everything I make.
They’re also dirt cheap where I live and I can have them for dinner as well. My partner who’s half Scottish also likes eggs (as long as they’re not gooey).
So, forgive the umpteen egg recipes you see on this blog.
I’ve already written a nice roundup of easy egg recipes you can make for dinner here.
You can also check a nice favorite of mine – Spicy Thai Egg Fried Rice (inspired by our hundred trips to Thailand).
What I love about deviled eggs is the variations are endless.
In this particular recipe, we’re going to switch it up by adding avocado so that they become more creamy and rich. And top it with Siracha (my partner loves spicy food) or add crushed bacon bits.
These are perfect if you’re having guests over and need to whip up something quickly!
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Before we dive in, here are some of my favorite kitchen tools and ingredients for making deviled eggs:
A good egg slicer for perfectly even slices, a piping bag for smooth, professional-looking filling, and a mixing bowl set to keep everything organized are must-haves in my kitchen.
Tips for the best deviled eggs:
- Use older eggs—they peel more easily than fresh eggs.
- For a smooth filling, blend the yolks with an immersion blender.
- Pipe the filling instead of spooning it in for a more elegant look.
- Don’t overboil the eggs! It prevents that unappetizing gray ring around the yolks. This took me a few years to learn. I used to overboil them a lot growing up.
Devilled Eggs with a Twist
Course: Lunch, DinnerDifficulty: Easy12
devilled eggs15
minutes10
minutesIngredients
6 large eggs
¼ cup mayonnaise
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika (for garnish)
Directions
- The first step is boiling the eggs to perfection. Place the eggs in a saucepan and cover them with cold water. Bring the water to a rolling boil, then turn off the heat and let the eggs sit for about 10 minutes. Immediately transfer them to an ice bath to stop the cooking process and make peeling easier. Once cooled, carefully peel the eggs and slice them in half lengthwise.
- Scoop out the yolks into a mixing bowl and mash them with a fork until they become fine and crumbly. Add mayonnaise for creaminess, Dijon mustard for a little tang, and a touch of salt and pepper to enhance the flavors. This is where the magic happens—you can now mix in your flavor of choice! For an ultra-creamy texture, mash in half an avocado. If you want some heat, drizzle in sriracha. And for a smoky, salty finish, add crispy crumbled bacon.
- Once the filling is smooth and well-combined, transfer it to a piping bag or a plastic bag with the tip snipped off. Pipe the filling back into the egg whites, making them as fancy or simple as you like. Garnish with extra toppings to match your chosen flavor—crumbled bacon for the bacon version, thinly sliced jalapeños for a spicy kick, or a sprinkle of smoked paprika for a classic touch.
- Chill the deviled eggs in the fridge for about 15 minutes before serving to let the flavors meld together. Serve them on a platter with fresh herbs for a beautiful presentation. These deviled eggs disappear fast, so don’t be surprised if you need to make a second batch!
- You can make this dish once a week, it’s so easy and quick!
Variations & Substitutions
Greek Yogurt Instead of Mayo: A healthier swap that still keeps them creamy.
Chipotle Powder Instead of Paprika: Adds a deeper, smoky heat.
Pickle Juice Instead of Vinegar: For a tangier filling with extra zip.
Crab or Smoked Salmon: If you like seafood, mix in a little crab meat or flaked salmon.
This is a quick appetizer I love making if I have my girlfriends over. You definitely have to boil the eggs in advance, but it’s so delicious!
