12 Ways to Make Deviled Eggs

12 Ways to Make Deviled Eggs

I’m a huge fan of egg recipes, and one of my favorites I’ll be sharing with you is 12 ways to make deviled eggs. I personally like Chipotle Deviled Eggs since it has a little kick to it. Depending on your taste bud, try these out and let me know what you think. It doesn’t hurt to make 12 kinds of deviled eggs just to try and have a variety for everyone to enjoy. The ingredients are easy, and you can whip these up in probably less than an hour.

12 Ways to Make Deviled Eggs. Get these yummy recipes you can whip up in less than an hour!

I also garnish with herbs to make a nice presentation. Make your Easter lunch or dinner bright with these 12 deviled eggs recipe! Don’t forget to share with me your favorite picks from this recipe in the comment section below.

Need something else to go with this recipe? Try our Braided Easter Egg Bread.

My EGGS are cooler than yours! Learn 4 COOL WAYS to Decorate Easter Eggs. 

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12 Ways to Make Deviled Eggs

12 Ways to Make Deviled Eggs

Ingredients

    Classic Deviled Eggs:
  • 12 eggs
  • 1/2 cup mayonnaise
  • 3 tbsp. sweet pickle relish
  • 2 tsp. prepared mustard
    Chipotle Deviled Eggs:
  • 12 eggs
  • 1/3 cup plus 2 tablespoons mayonnaise
  • 2 tsp. finely chopped canned Chipotle chilies
  • 24 fresh cilantro leaves
  • *add more chilies for extra zing
    Buffalo Deviled Eggs:
  • 12 eggs
  • 1/2 cup blue cheese (crumbled)
  • 1/2 cup mayonnaise
  • 3 tsp. dried parsley
  • 2 celery stalks (finely minced)
  • 1 tsp. Tabasco sauce
    Horseradish Deviled Eggs:
  • 12 eggs
  • 1/2 cup mayo
  • 1 tbsp. prepared horseradish
  • 1/4 cup sour cream
  • 1 tbsp. spicy mustard
  • 4 bacon slices, cooked and crumbled
  • 3 minced green onion stalks
    Bacon & Cheddar Deviled Eggs:
  • 12 eggs
  • 1/2 cup mayonnaise
  • 4 bacon slices, cooked and crumbled
  • 2 tbsp. finely shredded cheddar cheese
  • 1 tbsp. spicy mustard
  • 1/2 tsp. dried parsley
    Cream Cheese (no mayo) Deviled Eggs:
  • 12 eggs
  • 3/4 block of softened cream cheese
  • º tsp. apple cider vinegar
  • 2 green onion stalks, finely chopped
    Crab Stuffed Deviled Eggs:
  • 12 eggs
  • 3 2/3 tbsp. mayonnaise
  • 2 2/3 tbsp. finely chopped celery
  • 2 tsp. spicy mustard
  • 1 tsp. oregano
  • 1 tsp. onion powder
  • º tsp. Worcestershire sauce
  • 1 (6-oz) can precooked crab meat, drained
    Italian Style Deviled Eggs:
  • 12 eggs
  • 1/2 cup creamy Italian salad dressing
  • 4 tbsp. grated parmesan cheese
    Mexican Style Deviled Eggs:
  • 12 eggs
  • 1/4 cup mayo
  • 1 tsp. cumin powder
  • 1 tbsp. minced green onion
  • 1 tbsp. spicy mustard
  • 1 jalapeno, seeded and finely minced
  • 1 tsp. Tabasco sauce
    Pecan Deviled Eggs:
  • 12 eggs
  • 1/2 cup mayonnaise
  • 3/4 cup chopped pecans
  • 3 green onion stalks (minced)
  • 1 tsp. apple cider vinegar
  • 1 tsp. spicy mustard
    No-Mayo Deviled Eggs:
  • 12 eggs
  • 1/2 cup olive oil
  • 1/3 cup apple cider vinegar
  • 1 tbsp. lemon juice
    Spinach Deviled Eggs:
  • 12 eggs
  • 1/4 cup mayonnaise
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. softened butter
  • 1/2 cup frozen spinach, thawed and squeezed dry
  • 3 bacon slices, cooked and crumbled
  • 3 green onion stalks (minced)

Instructions

  1. Eggs must be hard-boiled and peeled. Directions are the same for all recipes.
  2. Halve eggs lengthwise. Remove yolks and place in a small bowl.
  3. Mash yolks with a fork and stir in ingredients.
  4. Fill egg whites evenly with yolk mixture.
  5. Salt and pepper to taste (optional)
  6. Sprinkle with paprika to garnish (optional)
  7. Store covered in refrigerator.
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