Do It Up with Deviled Eggs


Forget your typical way of whipping up the all-American classic. Deviled eggs are best served with a little creativity and a good amount of untraditional flavor! Put the finishing touches on your recipe with a handful of ways of refashioning the favorite, including truffle, fig, avocado and more twists. 

But first things first -- let’s review your basic deviled eggs recipe. You’ll want to hard-boil eggs in a pot. Don’t crowd the pot, or else they may bump into each other while cooking and crack. Also, try using older eggs closer to their expiration, which may be less delicate and better for these purposes. Then, cover eggs with about 1-inch of cool water and slowly bring to a boil over medium heat.

When water reaches a boil, cover and remove from heat. Let eggs sit 12-15 minutes. Transfer eggs to a bowl full of ice water to stop them from cooking. Peel and split in half lengthwise.

Now, the fun part! Experiment with your deviled egg fillings to jazz up these flavorful appetizers:

  • Horseradish: Mix yolks, mayonnaise, horseradish, salt, paprika and parsley. Adjust the horseradish to control the degree of spiciness, suggests registered dietitian nutritionist, and editor of, Jenny Champion.
  • Sweet relish: Instead of mustard, add sweet relish to add a little crunchy sweetness in every bite, she adds.
  • Tomato ‘n’ Paprika: For a spicier version of your standard eggs, says Champion, cut back on the mayo and add around 2 tablespoons of Hunt's® tomato paste, fresh ground garlic to taste, and top with smoked paprika, a pinch of Hunt's® canned crushed tomatoes and cayenne pepper.
  • Avocado: One of Champion’s favorites for an extra creamy, healthy fat-filled version of deviled eggs, “cut back on the mayonnaise a bit and add ripe avocado in its place,” she says. Not counting calories? Add a bit of chopped bacon for garnish and a nice crunch.
  • Truffled: First, mash your hard-boiled eggs (~6 eggs) with ¾ cup mayo, 1.5 teaspoons of truffle oil and a pinch of cayenne. Serve in the center of a white oval place (it will look like one large deviled egg!). Top with a fig jam for a sweet finish!