Deviled Eggs, 5 Ways
Deviled eggs are so easy to make at home! Here are five different versions that I love to make - they are all creamy and delicious.
Servings 6 servings
Calories 126kcal
Ingredients
- 6 hard-boiled eggs well-cooked until the yolks are dry
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon sriracha sauce
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
Garnish:
- Pinch paprika
- 1 tablespoon chives chopped
Instructions
- Cut each egg in half lengthwise. Remove the yolks to a small bowl. Arrange the whites on a serving plate.
- Use a fork to mash the egg yolks.
- Add the mayonnaise, Dijon mustard, sriracha, salt, and pepper. Mix well until smooth.
- Spoon the mixture back into the egg whites.
- Sprinkle paprika and chopped chives on top. Serve immediately.
Video
Notes
Variations:
- Bacon: Add 2 tablespoons of bacon bits to the yolk mixture and garnish the eggs with a tablespoon of bacon bits.
- Spicy: Add ¼ teaspoon of cayenne pepper to the yolk mixture and garnish the eggs with a seeded and sliced jalapeño pepper.
- Avocado: Skip the ingredients except for the eggs. Mix 4 tablespoons of prepared guacamole into the yolks. This version is the easiest and also my favorite in terms of flavor.
- Yogurt: Replace the mayonnaise with whole-milk Greek yogurt or sour cream. Pour any liquid from the top of the container before using to prevent it from being too watery.
Leftovers:
You can keep the leftovers in an airtight container in the fridge for up to three days. I don't recommend freezing the leftovers.Nutrition
Serving: 1egg | Calories: 126kcal | Carbohydrates: 1g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Sodium: 230mg | Sugar: 1g
