50 deviled egg recipes

How to cook deviled eggs:

Place 12 large eggs in a wide saucepan; cover with cold water by 2.5 cm. Bring to a boil. Reduce heat to medium-low; simmer for 10 minutes.

Drain the eggs and rinse them under cold water to cool slightly. Peel and cut each egg in half lengthwise.

Remove the yolks and mash them according to the recipe, then spoon them into the egg whites.


1. Classic. Mash the yolks with 1/2 cup mayonnaise, 1 tablespoon relish, and 1-2 teaspoons Dijon mustard. Season with salt and pepper. Fold into the egg whites; sprinkle with paprika.

2. Sausage and cheddar. Mash the yolks, adding 1/4 cup each of mayonnaise and grated cheddar. Season with salt and hot sauce. Place on top of the egg whites; sprinkle with crumbled sausage and chives.


3. Pepperoni. Mash the yolks, adding 1/3 cup each mayonnaise and grated mozzarella, 1/4 cup diced tomatoes, and 2 tablespoons chopped basil. Season with salt and pepper. Place on top of the egg whites; top with pepperoni slices.

4. Pulled pork. Mash the yolks with 1/4 cup mayonnaise and 2 tablespoons barbecue sauce. Place the warm pulled pork on top of the whites; top with the yolk mixture and coleslaw.

5. Ham and greens. In a food processor, puree the egg yolks, 1/3 cup mayonnaise, 1/4 cup each chopped parsley and green onions, and 2 tablespoons capers. Place on top of the egg whites; fold in the sliced ​​ham strips.

6. Crab. Mash the yolks with 1/4 cup mayonnaise, 1 tablespoon chopped basil or parsley, 1 teaspoon wholegrain mustard, and the juice of 1/2 lemon. Stir in 8 ounces (230 g) of crab meat. Season with salt and pepper. Place on top of the egg whites.


7. Bagels and salmon. Mash the egg yolks with 1/2 cup cream cheese, 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, and 2 sliced ​​green onions. Stir in 3 ounces (85 g) of chopped smoked salmon. Season with salt and pepper. Fold over the egg whites; top with crushed bagel chips and smoked salmon.

8. Smoked trout. Mash the yolks, adding 1/4 cup each of mayonnaise and sour cream, 2 teaspoons each of wholegrain mustard and chopped dill, and the juice of 1/2 lemon. Stir in 170 g of smoked trout pieces. Season with salt. Place on top of the whites; sprinkle with dill.

9. Lobster. Mash the yolks, adding 1/2 cup each mayonnaise and chopped celery, 2 teaspoons each chopped parsley, chives, and Dijon mustard, and 1 teaspoon lemon juice. Stir in 8 ounces of diced lobster meat. Season with salt and pepper. Place on top of the whites; add the celery leaves.

10. Chicken salad. In a food processor, pulse the egg yolks, 1 cup cooked chicken (separate into strands), 1 chopped celery stalk, 1 carrot, and 2 tablespoons chopped mixed herbs until combined. Add 1/3 cup mayonnaise, season with salt and pepper, and begin blending. Fold over the egg whites.

11. Chicken club sandwich. Follow recipe #10; place each egg on a toasted baguette slice, top with 1/2 slice of cooked bacon and a halved cherry tomato. Secure with a toothpick.

12. Tuna salad. Mash the yolks with 1/2 cup mayonnaise and 1 teaspoon Dijon mustard. Season with salt and pepper. Stir in a can of tuna in its own juice (140 g, drained), 1/4 cup each of chopped celery, pickles, and parsley. Place on top of the whites; add the celery leaves.

13. Salad with ham. In a food processor, pulse the egg yolks with 1 cup diced ham and 1 chopped celery stalk until combined. Add 1/4 cup mayonnaise, 2 tablespoons chopped chives, and 1 teaspoon Dijon mustard. Season with salt and pepper and pulse until combined. Fold into the egg whites; fold in thinly sliced ​​gherkins and small cubes of ham.

14. Roast beef with horseradish. Mash the egg yolks with 1/2 cup mayonnaise, 1 tablespoon sour cream horseradish sauce, and 1 teaspoon Dijon mustard. Season with salt and pepper. Place on top of the egg whites; add the horseradish sauce, strips of sliced ​​roast beef, and chopped chives.

15. "Ruben". Mash the yolks with 1/2 cup mayonnaise, 1 tablespoon each sweet chili sauce and relish, and 1 teaspoon Dijon mustard. Add 1/4 cup chopped sauerkraut. Season with salt and pepper. Place on top of the whites; top with grated Swiss cheese, chopped corned beef, and caraway seeds.

16. Caesar salad. Mash the egg yolks with 1/2 cup mayonnaise, 2 tablespoons olive oil, 2 chopped anchovies, and a grated garlic clove. Place on top of the egg whites; top with croutons, shredded romaine lettuce, and Parmesan cheese.

17. In Greek. Mash the yolks with 1/2 cup Greek yogurt, 1 tablespoon relish, 2 teaspoons chopped dill, 1 teaspoon Dijon mustard, and a few drops of hot sauce. Season with salt and pepper. Place on top of the whites.

18. "The Green Goddess". Mash the yolks with 1 avocado, adding 1/4 cup mayonnaise, 2 tablespoons each of chopped parsley, tarragon, and chives, and 1 teaspoon Dijon mustard. Season with salt and pepper. Place on top of the egg whites; sprinkle with chopped parsley.

19. "Martini". Mash the yolks with 1/2 cup mayonnaise, adding 1 tablespoon vodka, 1 teaspoon each of green olive brine and Dijon mustard, and 1/4 teaspoon dry vermouth. Season with salt. Place on top of the whites; top with halved olives stuffed with pimento peppers and sliced ​​cocktail onions.

20. Truffle oil. Mash the yolks with 1/2 cup mayonnaise, 1-2 tablespoons truffle oil, chopped parsley, chervil, chives, and tarragon (1 teaspoon each). Season with salt and pepper. Place on top of the egg whites.

21. Caviar. Mash the yolks with 1/3 cup mayonnaise, 2 tablespoons lemon juice, and 1 tablespoon olive oil. Gently stir in 2 tablespoons carp roe (tarama). Season with salt and pepper. Place on top of the egg whites; sprinkle with chopped parsley.

22. Bagna cauda. Mash 6 chopped anchovies with a minced garlic clove; mash with the yolks, adding 1/3 cup each of mayonnaise and chopped parsley. Place on top of the egg whites.

23. Blue cheese and nuts. Mash the yolks with 1/3 cup mayonnaise and 3 tablespoons crumbled blue cheese. Season with salt and pepper. Place on top of the egg whites; sprinkle with candied walnuts.

24. With a golden brown crust. Mash the yolks with 1/2 cup mayonnaise, 1 tablespoon relish, and 1 teaspoon Dijon mustard. Season with salt and pepper. Place on top of the whites; brush with mayonnaise, sprinkle with bread crumbs, and season with cayenne pepper. Brown in the oven under the top heat.

25. Without yolks. Finely chop 8 egg white halves and mix with 1/4 cup mayonnaise, 1 tablespoon chopped celery, and 2 teaspoons relish. Season with salt. Fold into the remaining 16 egg whites; sprinkle with sliced ​​whites of green onion.

26. Onion trio. Mash the egg yolks with 1/2 cup prepared French onion dip and 3 tablespoons chopped green onions. Place on top of the egg whites; sprinkle with store-bought fried onions.

27. Hummus. Mash the egg yolks with 1/2 cup hummus, 1/4 cup plain yogurt, and the juice of 1/2 lemon. Season with salt and pepper. Fold over the egg whites. In a small skillet, heat 2 tablespoons olive oil, 1 tablespoon chopped Kalamata olives, 1/4 teaspoon each dried mint and red pepper flakes over medium-high heat; drizzle over the eggs.

28. Piquillo pepper. In a food processor, pulse the egg yolks, 1/2 cup mayonnaise, 3 chopped piquillo peppers from a jar, 1 teaspoon each Dijon mustard, smoked paprika, and lemon juice until combined. Season with salt. Spoon onto the egg whites; sprinkle with chopped parsley and paprika.

29. In Moroccan. In a skillet, heat 2 tablespoons olive oil, 1 teaspoon each of ground cumin, coriander, and grated garlic over medium heat for 2 minutes. Let cool; mash with egg yolks, adding 1/4 cup each of Greek yogurt and mayonnaise and 1-2 tablespoons of harissa or other hot chili sauce. Season with salt and pepper. Place on top of the egg whites; sprinkle with chopped cilantro.

30. "Buffalo". Mash the yolks with 1/4 cup each mayonnaise, chopped celery, and 2 tablespoons Buffalo hot sauce. Place on top of the egg whites; top with crumbled blue cheese and chopped celery leaves.

31. Cajun style. Sauté 1/4 cup each of chopped andouille sausage and green bell pepper, 1 teaspoon each of Cajun seasoning, and cayenne pepper in vegetable oil. Cool; mash with egg yolks. Place on egg whites; sprinkle with cayenne pepper.

32. With jerk spices. Mash the yolks, adding 1/3 cup mayonnaise, 1 tablespoon each of mango chutney, chopped cilantro and red onion, 1 teaspoon jerk spices and 1/2 diced jalapeño. Season with salt. Place on top of the egg whites; sprinkle with cayenne pepper.

33. With curry. Mash the yolks with 1/2 cup mayonnaise, adding 2 teaspoons chopped cilantro, 1 teaspoon each curry powder and lime juice. Spoon over the egg whites; top with mango chutney and chopped cilantro.

34. With wasabi. Mash the yolks with 1/2 cup mayonnaise and 4 teaspoons wasabi paste. Place this on top of the whites; add chopped pickled ginger and wasabi paste.

35. With fried sesame seeds. Mash the yolks with 1/2 cup mayonnaise and 1 tablespoon dark sesame oil. Season with salt. Place on top of the egg whites; sprinkle with toasted sesame seeds.

36. Miso and sesame. Mash the egg yolks with 1/2 cup mayonnaise, 1-2 tablespoons miso paste, 2 teaspoons lemon juice, 1 teaspoon sriracha sauce, and 1/2 teaspoon dark sesame oil. Fold over the egg whites; top with toasted sesame seeds, sliced ​​green onions, and sriracha sauce.

37. California roll. Mash the yolks, adding 1/3 cup each of mayonnaise and finely diced peeled cucumber, 1 teaspoon each of soy sauce, rice vinegar, and wasabi paste. Place this on top of the egg whites; add small cubes of avocado, crab meat, and nori seaweed flakes.

38. In Korean. Mash the yolks with 1/3 cup mayonnaise and 1/2 cup chopped kimchi. Season with salt. Place the mayonnaise on the egg whites and place each one on a leaf of bib lettuce; top with chopped kimchi and sliced ​​green onions.

39. Pickled beets. Place the egg whites in a shallow bowl with 1 cup of beetroot juice (from a jar of pickled beets); cover and refrigerate for 1 hour, until pink. Whisk the yolks with 1/4 cup of mayonnaise, 3 tablespoons of horseradish, and 3 tablespoons of sour cream. Season with salt and pepper. Remove the whites from the beetroot juice and pat dry with paper towels. Fold the yolk mixture into the whites; fold in thin slices of cooked beets.

40. Vegetable assortment. Mash the yolks, adding 1/4 cup each of cream cheese and mayonnaise and 1 teaspoon of Dijon mustard. Stir in 2 tablespoons each of chopped red bell pepper, broccoli, celery, carrot, green onion, and parsley. Season with salt and pepper. Place on top of the egg whites; sprinkle with diced cucumber.

41. Cucumber with dill. Mash the yolks, adding 1/4 cup each of mayonnaise and sour cream and 2 teaspoons of Dijon mustard. Season with salt and pepper. Stir in 1/2 cup of finely chopped cucumber and 2 tablespoons of chopped dill. Place on top of the egg whites; garnish with dill stems and leaves.

42. Guacamole. Mash the yolks with 1/2 avocado, 2 tablespoons sour cream, and the juice of 1 lime. Season with salt. Stir in 1/2 cup chopped tomatoes and 1/4 cup chopped cilantro. Place on top of the whites; add the chopped tomato and avocado.

43. With black beans. Mash the yolks with 1/2 cup of the prepared mixture. black bean dipping sauce and 1/4 cup mayonnaise. Season with salt and pepper. Place on top of the egg whites; sprinkle with grated cheddar and chopped cilantro.

44. Nachos. Mash the egg yolks with 1/3 cup mayonnaise, 3/4 cup grated cheddar, and 2 tablespoons chopped pickled jalapeños. Fold over the egg whites; top with salsa.

45. "Frito". Mash the yolks with 1/2 cup mayonnaise, 1 tablespoon relish, and 1 teaspoon Dijon mustard. Season with salt and pepper. Add 1/2 cup crushed Fritos or other corn chips and 1 chopped green onion. Spoon over the whites; top with warm chili, grated cheddar, and green onion slices.

46. ​​Pimento cheese. Mash the yolks with 1/2 cup mayonnaise, 1 tablespoon relish, and 1 teaspoon Dijon mustard. Season with salt and pepper. Add 1/2 cup grated cheddar and 1/4 cup chopped pimento peppers. Place on top of the egg whites; sprinkle with chopped chives.

47. Salsa Verde. Mash the yolks with 1/2 cup mayonnaise, 1 tablespoon relish, and 1 teaspoon Dijon mustard. Add 1/2 cup chopped parsley, 2 chopped anchovies, and 1 tablespoon chopped capers. Season with salt and pepper. Place on top of the whites; sprinkle with chopped parsley.

48. Pico de Gallo. In a food processor, combine the yolks, 1/4 cup mayonnaise, 2 tbsp. pico de gallo or other fresh salsa and 2 teaspoons chipotle hot sauce until smooth. Season with salt. Spoon onto egg whites; fold in pico de gallo.

49. "Ranch". Mash the yolks with 1/3 cup of the prepared mixture. ranch dipping sauceSpoon onto egg whites; top with green onion slices, grated Parmesan, and ranch chips.

50. Dietary. Remove the yolks from 8 egg halves and grate the whites. Mash the grated whites with the remaining yolks, 1/4 cup mayonnaise, 1 tablespoon relish, 2 teaspoons buttermilk, and 2 teaspoons Dijon mustard. Season with salt and pepper. Fold the mixture into the remaining 16 egg whites; sprinkle with chopped parsley.