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Deviled Eggs - Three Ways!

Deviled Eggs - Three Ways!

A fan favorite at every potluck, picnic and party.  Deviled eggs are such an affordable and easy to customize appetizer.

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For a recent baby shower, I varied my go to recipe to include some fun options.  Everyone had a different favorite and there wasn't a solid win for any of them . . . so that was the win itself!

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Clockwise from top left:  Buffalo Wing, Classic, Dill and Horseradish

I start with my base recipe that is simply two dozen, hard boiled eggs, cut in half with yolks removed.  Yolks are then mashed and combined with 2/3 cup mayonnaise (more if you like them extra creamy) and two tablespoons mustard.

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Once combined, I divided the base recipe into four parts.  I reserved one part for the classic recipe that would be simply dressed with paprika and parsley.  Then I added a splash of buffalo sauce to one, a tablespoon of horseradish to another and finally, a tablespoon of chopped dill to the third part.

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Combine and pipe into the hard boiled egg whites. 


But wait . . . let's talk about transport.  This is probably the most challenging part of offering to provide deviled eggs for an event.   I found these deviled egg totes on Amazon offered in a two-pack.  What I love is you can take the trays out and use them for other items too.  Once on site, I simply set the trays out and watched the deviled eggs disappear!

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Do you have your own variation on the classic deviled egg?  Tell me about it!

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