This week, I imagine two reasons you might have a bunch of extra eggs in the fridge—you stockpiled them to get through COVID-19 self-isolation or you got creative with coloring them for Easter. Either way, here’s a list of ideas to help jazz up a classic comfort food—deviled eggs!

My husband, Les, and I have gotten pretty adventurous with deviled eggs in the years we’ve been together, and each time we make them, we ask each other, “why don’t we make these more often?” Honestly, they are a perfect light bite—packed with protein, ridiculously easy to make with basic ingredients and no special tools, and an amazingly versatile blank canvas for a wide array of other flavors. They work for breakfast, lunch and dinner, or even a late-night snack. Perhaps best of all, given that we enjoy them so much, they are relatively easy on the waistline (depending on your filling choices, of course).

If you’ve never made them yourself, now is a great time. Here’s my very basic recipe for deviled eggs, along with some creative, flavorful change-ups to help you use up some other stuff in the fridge while you’re at it. Let me know if you find a new favorite!


6 chilled hard-boiled eggs, peeled (obviously)


2 to 3 Tbsp. canola mayonnaise
1 tsp. Dijon or other prepared mustard
Sea salt and freshly ground black pepper
Sweet or smoked paprika


Cut the eggs in half lengthwise, and empty the yolks into a small mixing bowl. Set the whites aside on a covered plate while you make the filling.

Add 2 Tbsp. mayo and the mustard to the egg yolks and mash with a fork or back of a spoon to combine into a soft, smooth mixture. Add more mayo if mixture seems too dry. Salt and pepper to taste. Spoon filling into a zip-top bag and squeeze out as much air as possible. Carefully snip a small bit of one corner off the bag, and pipe the filling into the egg white halves; sprinkle with paprika and enjoy!

Jazz em up! (left to right) Bloody Mary; Jalapeno pimiento cheese; Bacon, egg and cheese.

Fun Flavor Variations

Change it up with a simple swap of fillings.

Bloody Mary

Filling: egg yolks, 1 Tbsp. mayo, 2 Tbsp. tomato paste, 1 Tbsp. prepared horseradish, a dash or two of hot sauce and/or Worcestershire sauce, salt and pepper to taste. Press cut side of egg white halves onto a plate sprinkled with Old Bay seasoning so when you turn them back over the rims are nicely coated and colored. Pipe filling into egg white halves; garnish with olive half and celery leaf.

Jalapeno-pimento cheese

Filling: egg yolks, 2 to 3 Tbsp. prepared pimiento cheese, 2 tsp. chopped pickled jalapeno slices (drain them well and pat dry on paper towels). Salt and pepper to taste. Pipe filling into egg white halves; garnish with piece of pimiento and jalapeno.

Bacon, egg and cheese

Filling: egg yolks, 3 Tbsp. mayo, 2 Tbsp. very finely shredded cheddar cheese, ½ slice crispy bacon (wrap in a paper towel and use a rolling pin to crush it into very fine crumbs). Pipe filling into egg white halves (you will have extra – you’re welcome); sprinkle with sweet paprika and garnish with a small strip of crispy bacon.

Smoky guacamole

Filling: egg yolks, no mayo, 2 Tbsp. mashed avocado, ¼ tsp ground chipotle or chili powder, 2 tsp. very finely minced red onion, squeeze of fresh lime juice to preserve color. Salt and pepper to taste. Pipe filling into egg white halves just before serving; garnish with a cilantro sprig.

Lox and bagels

Filling: egg yolks, 2 Tbsp. mayo, 1 Tbsp. finely chopped smoked salmon or lox, 1 tsp. very finely minced red onion. Pipe filling into egg white halves; garnish with “everything bagel” seasoning and capers.

Sweet southern

Filling: egg yolks, 3 Tbsp. mayo, 1 tsp. each yellow mustard and sweet pickle relish (pat dry on paper towel). Salt and pepper to taste. Pipe filling into egg white halves; garnish with chopped sweet pickle and/or a slice of pickled okra.

Roasted garlic hummus

Filling: egg yolks, no mayo, 2 Tbsp. prepared hummus, 3 smashed cloves of freshly roasted garlic. Salt and pepper to taste. Pipe filling into egg white halves; garnish with paprika if desired.

Bloody Mary (center); Sweet southern and Roasted garlic hummus (alternating, outside)

What’s your favorite deviled egg combination?

Want to print these recipes?

5 thoughts on “Egg-stravaganza!

  1. Pingback: South-of-the-Border Crab Cakes | Comfort du Jour

  2. Brad

    Another twist you can do with hard boiled eggs is chill them overnight, then the next day peel the shell off and cold smoke the eggs (whole) and then make deviled eggs with a small piece (or pieces) of bacon, salmom, proscuitto (really any smoked deli meat). Cold smoking is NOT as tricky as it sounds. If you have any kind of grill, you can do it without ever lighting grill. (I know sounds crazy)
    Most hardware or grilling stores have smoke tubes that basically are stainless steel tubes about the size of a toilet paper roll or paper towel roll but perforated all the way around. The directions are very easy to follow all you need is a grill that has a cross flow of air, bbq pellets, hand held torch to light the pellets and you are on your way to amazing smoked eggs, cheese, oysters, shrimp, almost anything you can imagine. After tiring of same old hard boiled eggs, I opened a whole new world with smoked eggs.

    Liked by 1 person

    • Are you kidding me right now? I completely LOVE the flavor of smoke on my food. This is a great description of cold smoking, and you know what? I’m gonna try it. Thank you so much for your support, Brad. You and I are cut from the same family cloth, and I’m so thankful that we share this passion for food! Can’t wait to explore more culinary ideas with you… xoxo


    • Peanut butter!!! That is an ingredient I never would have imagined, but given the texture, I wonder if it would be similar to the hummus variety? Only one way to know for sure – I’ll have to give it a try. Thanks, Pam! 🙂


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