Making a classic deviled egg recipe with toppings is only half the fun of this tasty appetizer. It’s hard to beat classic recipes, that’s why we keep returning to them time after time. Once you have the perfect recipe, then you can explore new ways to serve them with savory topping combinations.
For more appetizer ideas see the post Pimento Cheese Recipe.
Deviled eggs are definitely on my list of comfort foods because they remind me of holiday and potluck gatherings. They make a wonderful addition to brunch and lunch menus any season of the year.
I should also mention deviled eggs are a great source of protein, make a pretty presentation and of course they are delicious!
Classic Deviled Egg Recipe
- 6 Hard Boiled Eggs
- 3 Tbsp Real Mayonnaise
- 1 Tsp Dijon Mustard
- 1 Tsp Apple Cider Vinegar
- Salt (optional)
- Smoked Paprika and Fresh Cracked Black Pepper (garnish)
Peel hard-boiled eggs. Slice eggs in half lengthwise, carefully scoop out the yolks, reserving the egg whites halves.
Place egg yolks in a bowl and mash with a fork. Add mayonnaise, mustard and apple cider vinegar to mashed egg yolks and mix until creamy.
Salt to taste. I usually add a pinch of sea salt.
Refill egg white halves with egg yolk mixture and garnish with smoked paprika and fresh cracked pepper.
I used a plastic piping bag filled with the egg yolk mixture to refill the egg white halves. A zip-lock bag can also be used, especially if you want to make deviled eggs the day before serving. When you are ready to assemble cut the corner off the bag and pipe into each egg white half.
For a fancy presentation use a star tube in the piping bag before filling with the egg yolk mixture.
Store in the refrigerator up to 3 days.
Garnish each deviled egg with a piece of crispy bacon, a pretty piece of lettuce and a cherry tomato half. Top with fresh cracked pepper.
Artfully arrange a thin slice of prosciutto and place on top of the deviled egg with a sprig of your favorite herb such as rosemary. Top with fresh cracked pepper.
Top deviled eggs with slices of pickled okra and a wedge of a cherry tomato. Sprinkle with Old Bay Seasoning and fresh cracked pepper. If you’re brave enough add a few drops of Tobasco sauce. Serve with saltine crackers.
Paprika & Chives
These deviled eggs are not so plain Jane, with a sprinkle of smoked paprika and a healthy dose of chives. I may have gotten a little carried away with the chives, but that beautiful green color is hard to resist.
More Deviled Egg Topping Ideas
- Jalapeños, tomatoes and cilantro
- Mix in pickle relish and top with dill
- Smoked salmon and capers
- Pepperoni slices and tomatoes with pepper flakes
Be sure to follow Thistle Key Lane on Pinterest. The boards are updated daily with seasonal inspiration that you can use right now!
Deviled eggs never seem to go out of style. Enjoy the classic recipe or take them over the top.