9 Ways to Revamp Deviled Eggs
When piling your plate high at this weekend’s Easter buffet, it can be easy to bypass standard deviled eggs. I mean, we've had them all before, right? Perhaps not. We've rounded up our favorite updated takes on deviled eggs, and each of these recipes proves that you can make the classic dish a standout with just a few substitutions. Read on below for nine ways to rethink the traditional deviled eggs.
Bacon Deviled Eggs (pictured above)
After whipping up a classic filling — which can be made better for you with the substitution of yogurt rather than mayo — top with chives and salty crispy bacon pieces for extra crunch and flavor.
Let’s face it: Buffalo sauce tends to make everything better, including deviled eggs. The filling gets a revamp with hot sauce, celery and blue cheese, creating a makeshift buffalo dip in the center of your egg.
Yes, it’s possible to make deviled eggs without boiling water. The secret is cooking the whites and yolks separately, then bringing them back together for results that taste just like the original but in a wow-worthy presentation.
Give hard boiled eggs some loving with the addition of creamy avocado. For easy assembly, follow Katie Lee’s tip and use a plastic bag to pipe the smooth, light filling into perfectly cooked eggs — no fancy tips required.
Anne Burrell pack a lot of punch into these all-star deviled eggs by adding the beloved taste of truffle in the form of a few drops of truffle oil.
The addition of smoked salmon, chives and roe (which is like caviar but a little less expensive) gives a cocktail hour classic a new twist. Ina Garten mixes cream cheese, mayonnaise and tangy sour cream to get a creamy filling that is rich in flavor.
By incorporating browned Canadian bacon and a splash of hot sauce into her golden yolk mixture, Giada De Laurentiis fuses two favorite egg dishes to create one amazing appetizer.
Still searching for the ultimate in traditional deviled eggs? Look no further, because for Trisha, her grandma’s classic recipe — which uses mustard, relish and mayonnaise in the filling — is best. Because the yolk tends to settle in at the bottom of the egg, Trisha recommends turning the eggs upside down the night before boiling to get a perfectly centered hard-boiled egg.
If you’re bringing the deviled eggs to this year’s Easter brunch, give them a classy upgrade by simply adoring them with smooth crème fraiche and a bit of caviar for an extra-special presentation.