Deviled Eggs are a perfect example of simple eggs made fancy. These favorite party treats are easy to make ahead. Relatively inexpensive nutrition-and-flavor-packed mouthfuls can be made ahead of time, and are easy and fun to experiment with.
It’s so hard to choose just one style of deviled egg, here are four of our favorite fillings. All of these variations can be made up to 2 days in advance, except for the avocado variation, which should be served immediately. Fill the eggs and store them on a platter, wrapped tightly with plastic wrap, in the refrigerator. Serve chilled.
Tip: To get super smooth deviled egg filling, use an immersion blender to blend the mixture.
To learn more about deviled foods, read our The Union article.
Ingredients
- 8 eggs
- 1/4 cup mayonnaise
- White pepper
- Salt to taste
- 1 medium beet
- 1/2 avocado
- 3 garlic cloves, peeled
- 2 Tbsp sriracha
- 1 tsp paprika
- 1 radish, sliced thin
Directions
Place eggs in saucepan and cover with two inches of water. Bring to boil, then turn the heat to low and cook for another minute. Turn off heat, cover and leave for 10 minutes. Place eggs in bowl of cold water until chilled. Preheat the oven to 375°. Peel the beet, wrap in foil and roast about 45 minutes until the beet is tender and can be poked easily with a fork. Let it cool completely. Cut the beet into small pieces. Peel the eggs and slice them in half lengthwise and remove the yolks. Beat the yolks and mayonnaise until smooth. Divide into four equal bowls.
For the original:
Add white pepper to taste. Scoop or place mixture in a piping bag and pipe filling into 4 egg halves. Top with radish slice.
For the sriracha:
Stir in sriracha. Scoop or place mixture in a piping bag and pipe filling into 4 egg halves. Sprinkle halves with paprika.
For the avocado:
Beat avocado into mixture until blended. Scoop or place mixture in a piping bag and pipe filling into 4 egg halves.
For the beet:
Beat beets into mixture until blended. Scoop or place mixture in a piping bag and pipe filling into 4 egg halves. Serve immediately. You’ll have extra filling. Use as sandwich filling or as a spread with baguette slices.