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Deviled eggs are an iconic summer staple. Potlucks, picnics, and family meals always feature them. I love deviled eggs and the “classic” you usually see never gets old. But if there’s one thing I love, it’s a flavor update. These are three versions I often make. Each is delicious on its own or as served as a trio of different flavors. I love to serve them as appetizers or as part of the meal and since you can customize the flavors, they can fit perfectly with whatever you’re serving.
Watch how to make these deviled eggs
Three Deviled Eggs Recipes
What's better than one deviled egg recipe? Three deviled eggs recipes! A classic recipe, a basil pesto recipe, and a guacamole version are three of a kind. They can all be made at once or enjoyed separately!
Ingredients
For the standard version
- 6 large eggs
- 3 tbsp mayonnaise
- 3 tbsp sour cream
- 1 tsp fresh lemon juice
- 2 tsp Dijon mustard
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ½ tsp smoked paprika (optional)
For the basil pesto version
- 6 large eggs
- 1 tbsp mayonnaise
- 2 tbsp sour cream
- 2 tsp fresh lemon juice
- ¼ cup basil pesto
- kosher salt
- freshly ground black pepper
For the guacamole version
- 6 large eggs
- 2 tbsp mayonnaise
- 3 tbsp sour cream
- 1 ripe avocado
- 2 tbsp minced cilantro
- 1 serrano pepper minced, seeds removed
- kosher salt
- freshly ground black pepper
Instructions
- For each recipe, place eggs in kettle and cover with one inch of water. Place on stove and bring to a simmer. Cover eggs and turn the burner to the lowest setting for 12 minutes.6 large eggs, 6 large eggs, 6 large eggs
- Remove eggs from heat, pour off hot water, and run under cool water for several minutes to stop the cooking. If hard cooking the day before, place eggs in the refrigerator until ready to proceed.
- Crack each egg's shell by gently tapping on the counter. Under running water, remove the shell.
- To make deviled eggs, carefully slice eggs in half lengthwise and gently remove the yolk.
For the classic version
- Mash yolks in a bowl into a paste. Add mayonnaise and sour cream and mix until smooth. Add the lemon juice, Dijon mustard, salt, and black pepper and mix to combine.3 tbsp mayonnaise, 3 tbsp sour cream, 1 tsp fresh lemon juice, 2 tsp Dijon mustard, ½ tsp kosher salt, ¼ tsp freshly ground black pepper
- Spoon or pipe into egg whites. If desired, garnish with smoked paprika.½ tsp smoked paprika (optional)
For the basil pesto version
- Mash yolks in a bowl into a paste. Add mayonnaise and sour cream and mix until smooth. Add the lemon juice, basil pesto, salt, and black pepper and mix to combine.1 tbsp mayonnaise, 2 tbsp sour cream, 2 tsp fresh lemon juice, ¼ cup basil pesto, kosher salt, freshly ground black pepper
- Spoon or pipe into egg whites. If desired, garnish with pine nuts.
For the guacamole version
- Mash yolks in a bowl into a paste. Add mayonnaise and sour cream and mix until smooth. Add the avocado, cilantro, serrano pepper, salt, and black pepper and mix to combine.2 tbsp mayonnaise, 3 tbsp sour cream, 1 ripe avocado, 2 tbsp minced cilantro, 1 serrano pepper, kosher salt, freshly ground black pepper
- Spoon or pipe into egg whites. If desired, garnish with cilantro leaves.
Notes
- Calorific information is listed for the classic deviled eggs version.
Nutrition
Serving: 1serving (½ egg)Calories: 66kcalCarbohydrates: 0.5gProtein: 3.3gFat: 5.6gSaturated Fat: 1.5gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 1.6gTrans Fat: 0gCholesterol: 96.2mgSodium: 177mgPotassium: 42.2mgFiber: 0gSugar: 0.2gVitamin A: 46.6IUVitamin C: 0.2mgCalcium: 17.8mgIron: 0.5mg
