deviled eggs

6 Deviled Eggs Recipes Perfect for Easter and Beyond!

Deviled eggs, also known as stuffed eggs, first appeared in American cookbooks in the mid-19th century, but the origin can be traced back to ancient Rome where eggs were boiled and seasoned with spicy sauces, according to the History Channel. Today, deviled eggs are a staple during Easter, and according to the American Egg Board, more than 100 million dozen eggs were sold last year during the week of Easter alone.

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The "classic" deviled egg includes a mixture of mustard and mayonnaise, sprinkled with paprika. However, chefs and home cooks alike are experimenting with various flavor twists, including ingredients like seeds, bacon, hot sauce, avocado, pickles, dill, crab meat and more.

Celebrate this classic Easter recipe along with five new flavor variations from the experts at McCormick and French's. For more deviled egg recipes and Easter inspiration, visit McCormick.com and Frenchs.com.

1. Easy Deviled Eggs:

Ingredients: 12 Servings

12 hard-cooked eggs, peeled
1/3 cup mayonnaise
2 tablespoons French's Classic Yellow Mustard
1 teaspoon sugar
1/2 teaspoon McCormick® Garlic Powder
1/4 teaspoon sea salt from McCormick Sea Salt Grinder
McCormick Paprika

Preparation;

SLICE eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
STIR in remaining ingredients. Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika, if desired. Serve immediately or refrigerate until ready to serve.

2. Deviled Eggs with Bacon:

Ingredients: 6 (2 halves) Servings

6 hard-cooked eggs, peeled
1/4 cup mayonnaise
1/2 teaspoon McCormick Mustard, Ground
1/4 teaspoon McCormick Paprika, Smoked
1/4 teaspoon Lawry's Seasoned Salt
2 slices bacon, crisply cooked and crumbled

Preparation:

Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
Stir in mayonnaise, mustard, smoked paprika and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with crumbled bacon.
Refrigerate 1 hour or until ready to serve.

3. Fiery Deviled Eggs:

Ingredients: 12 Servings

12 large eggs
1 tablespoon French's Classic Yellow Mustard
3 tablespoon FRANK'S RedHot Original Cayenne Pepper Sauce
1/4 cup mayonnaise
1/4 cup celery
1/4 teaspoon garlic powder
1/4 cup minced red onion

Preparation:

PEEL eggs. Slice eggs in half lengthwise; remove yolks to medium bowl. Arrange whites on a large platter.
ADD Frank's RedHot Sauce, mayonnaise and Mustard to egg yolks in bowl; Mix until well blended and creamy. Stir in celery, garlic powder, and onion if desired; mix well. Spoon filling evenly into each egg whites. Garnish with parsley if desired.
COVER with plastic wrap; refrigerate 30 minutes before serving.

4. Avocado Deviled Eggs:

Ingredients: 12 Servings

12 hard cooked eggs
1 avocado
1/4 cup French's True Organics Classic Yellow Mustard
3 tablespoon plain nonfat Greek yogurt
1 tablespoon cilantro
1/2 teaspoon salt
1/2 cup French’s Crispy Fried Onions, Original

Preparation:

REMOVE egg yolks, reserving egg whites.
LIGHTLY mash egg yolks in small bowl. Stir in remaining ingredients except 1/4 cup Crispy Onions.
SPOON or pipe into egg whites. Garnish with additional remaining 1/4 cup Crispy Onions and chopped cilantro, if desired. Refrigerate until ready to serve.

5. Mediterranean Deviled Eggs:

Ingredients: 6 (2 halves) Servings

6 hard-cooked eggs, peeled
1/4 cup mayonnaise
2 teaspoons grated Parmesan cheese
1/2 teaspoon McCormick Parsley Flakes
1/4 teaspoon McCormick Basil Leaves
1/4 teaspoon McCormick Garlic Powder
2 tablespoons diced plum tomatoes

Preparation:

Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
Stir in mayonnaise, Parmesan cheese, parsley, basil and garlic powder until smooth and creamy. Spoon or pipe yolk mixture into egg white halves.
Refrigerate 1 hour or until ready to serve. Top with diced tomatoes before serving

6. French's Party Deviled Eggs:

Ingredients: 12 Servings

12 large hard cooked eggs
6 tablespoon light sour cream
2 tablespoon French's Dijon Mustard
as needed French’s Crispy Fried Onions, Original

Preparation:

REMOVE yolks from whites and place in bowl.
MASH yolks and blend in sour cream and mustard

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  • Easy Deviled Eggs

    Crush this traditional recipe using French's Classic Yellow Mustard and garlic powder for a tangy-sweet flavor and silky-smooth texture. Top with paprika and enjoy.

  • Deviled Eggs with Bacon

    What could be better than deviled eggs with crumbled bacon? How about adding in smoked paprika for another layer of smokiness and a little color. Now that's the perfect appetizer for Easter brunch.

  • Fiery Deviled Eggs

    Kick it up a notch by adding Frank's RedHot to these deviled eggs. It'll add a tangy kick to the classic that can please any crowd.

  • Avocado Deviled Eggs

    Switch up the norm and add chopped avocado, Greek yogurt, yellow mustard and crispy fried onions to create this flavorful deviled egg. Top with some cilantro for a pop of color.

  • Mediterranean Deviled Eggs

    Getting their inspiration from the flavors of the Mediterranean, this deviled egg features Parmesan cheese, herbs like oregano and basil and a bright garnish of diced tomatoes.

  • French's Party Deviled Eggs

    This egg is made for a party. Swap out the mayo with sour cream and add Dijon mustard for richness. Then top with a crispy onion crunch to leave guests wanting more. Don't forget to sprinkle with paprika.