Deviled Eggs 3 Ways
by
Carla Hall
Classic comfort meets creative flair. Carla Hall transforms this timeless party favorite into a trio of bold, modern bites—each with its own personality and pop of flavor.
Prep Time:
20 minutes (plus optional chilling/dyeing time)
Cook Time
10 minutes (for boiling eggs)
Serves:
Makes 12 deviled eggs (6 whole eggs, halved)
Level:
Beginner
6 large eggs
1 tablespoon white or apple cider vinegar
1/3 cup mayonnaise
2 teaspoons Dijon mustard
Kosher salt & freshly ground black pepper, to taste
Variation 1 – Smoky Bacon & Cayenne
Pinch cayenne
Crumbled crisp bacon, for topping
Variation 2 – Pickled Beet & Chive
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco
Diced bread & butter pickles, for garnish
Snipped chives, for garnish
Optional: beet water for soaking eggs
Variation 3 – Shortcut Creamy-Set Yolk
Aleppo pepper, to taste
Snipped chives, for garnish
Ingredients
Step 1
Boil the eggs: Place eggs in a saucepan and cover with cold water by 1 inch. Add vinegar and 1 tablespoon salt. Bring to a boil, cover, remove from heat, and let stand for 10 minutes.
Step 2
Cool and peel: Transfer to an ice bath, crack, and peel.
Step 3
Prepare the filling: Slice eggs lengthwise and remove yolks to a bowl. Mash with mayonnaise, mustard, salt, and pepper until smooth.
Step 4
Make it three ways:
Smoky Bacon & Cayenne: Fold in a pinch of cayenne and top with crisp bacon.
Pickled Beet & Chive: Add Worcestershire and Tabasco to the yolk mix; garnish with pickles and chives. Optional: soak eggs in beet water before halving for color.
Shortcut Creamy-Set: Boil eggs just 3 minutes off-heat for slightly soft yolks. Slice and dollop with mayo-Dijon-Aleppo blend; garnish with chives.
Instructions
Serve: Arrange on a deviled egg tray or slate board, labeling each flavor for presentation.