Description
A nostalgic Southern staple made modern—these deviled eggs blend creamy yolk filling with bold toppings like Sriracha, turkey bacon, and microgreens. Perfect for holidays, game days, or any crowd-pleasing occasion.
Ingredients
12 large eggs (pasture-raised if possible)
½ cup mayonnaise (Duke’s preferred)
2 tsp Dijon mustard
1 tsp white vinegar or lemon juice
Salt and black pepper to taste
Smoked paprika (for garnish)
Finely diced chives or dill (optional)
Toppings (choose 2–3): crumbled turkey bacon, pickled jalapeños, microgreens, capers, Sriracha swirl, ricotta or goat cheese dollop
Instructions
1. Boil eggs in a pot covered with water. Once boiling, remove from heat, cover, and let sit for 12 minutes.
2. Transfer eggs to an ice bath for 15 minutes to cool and aid peeling.
3. Peel eggs and slice lengthwise. Place whites on serving tray.
4. Scoop yolks into a bowl and mix with mayo, mustard, vinegar, salt, and pepper until smooth.
5. Spoon or pipe filling back into egg whites—around 1 to 1.5 tablespoons per half.
6. Top with selected garnishes and finish with a dusting of smoked paprika.
Notes
Use older eggs for easier peeling.
Try yogurt instead of mayo for a lighter option.
Pickle juice adds tang; mashed avocado or kimchi gives bold flair.
Use reusable piping bags for neatness and clean-up ease.
Prepare boiled eggs and yolk mix 1–2 days ahead; assemble a few hours before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: Southern-American
Nutrition
- Serving Size: 2 halves
- Calories: 80
- Sugar: 0g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 95mg
Keywords: deviled eggs, party appetizers, holiday snack, southern recipes, egg tray