What’s in a deviled egg? To paprika or not to paprika? What kind of mayonnaise? We’ve delved into this spring classic to deliver these answers and more, with recipes from six chefs that prove deviled eggs can be as unique as the person who makes them. How you boil your eggs, what you mix into your filling, and perhaps most importantly, what goes on top will take these unassuming but well-loved Southern staples to the top of your dinner party hit list.
How to Hard-Boil Eggs with Joy Wilson (Joy the Baker)
Special Equipment
Chefs agree you can spoon filling into eggs, but a piping bag helps prevent tearing the whites and creates a prettier, more uniform look. Also, most chefs recommend mashing yolks and egg filling with a fork; if you want a smother filling, pass through a chinois or use a blender or food processor.
*Chef’s Note: For an easy, homemade filling dispenser, Natalie Keng recommends scooping all of the egg yolk mixture into a quart-size plastic storage bag or a sandwich bag. Gently press and gather the mixture toward one corner of the bag. Snip off the tip of the plastic bag. Squeeze the yolk mixture into the egg white halves. Enlarge the hole if needed.
Top It Like It’s Hot
How to make a deviled egg board with Jessica Shillato
Topping Tips
- Offer 7 to 15 toppings.
- Include something crunchy, spicy, and acidic.
- Always include bacon and hot sauce.
- Don’t offer too much from the same category—one cheese, one pickled item, etc.
- Balance flavors: salty with sweet, creamy with spicy, etc.
Special Equipment
- Your favorite deviled egg dish
- Another tray for toppings (preferably a tiered tray)
- Signage—make sure your guests know they can top their own eggs and what’s available
Categories
Sweet
- Candied pecans
- Pepper jam
- Fruit jam
- Sweet relish
Crunchy
- Bacon
- Crumbled potato chips
- Crumbled cornbread
Spicy
- Hot sauce
- Chile crunch
- Pepper jam
Pickled
- Pickled red onions
- Pickled okra (sliced)
- Sweet relish
- Sunchoke relish
Meat and Cheese
- Crumbled chorizo
- Fried chicken bites
- Blue or feta cheese
- Cheddar cheese
- Pimento cheese
Fresh
- Diced red pepper
- Chives
- Avocado
- Cilantro
- Any leafy, nonwoody herbs (parsley, etc.)
Chef-Recommended Combos
- Barbecue sauce and pimento cheese
- Fried chicken and chili crunch
- Avocado and chorizo
- Barbecue chicken, cheddar cheese, and pickled red onion
- Pimento cheese, cornbread croutons, and pepper jam
- Cilantro, avocado, and pickled onion
- Cacio y Pepe from Austin Sumrall: freshly shaved parmigiano Reggiano and freshly ground
- Black pepper
- Eggs and Eggs from Austin Sumrall: lightly whipped crème fraiche, caviar, chives
(Almost) Famous Deviled Eggs
Wasabi Deviled Eggs
Pig Candied Deviled Eggs
Muffuletta Deviled Eggs
Ham & Eggs Deviled Eggs
Potato Chip Deviled Eggs
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Emily Havener
Emily Havener enjoys writing about food almost as much as she enjoys eating it. She has been food blogging and developing recipes since 2008, and her particular areas of expertise are finding creative ways to use leftovers and never making a recipe the same way twice. She’s always up for raw fish of any kind and a good gin cocktail or a glass of orange wine.
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