Table of Contents
  1. Watch how to make these deviled eggs
  2. Three Deviled Eggs Recipes Recipe

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.

Twelve hardboiled eggs sitting on wood board with four of each kind topped with pine nuts, paprika, and cilantro
Classic hardboiled egg sitting on wood board with different types of eggs sitting in front of and behind with egg filling topped with paprika
Classic deviled eggs version
Hardboiled egg sitting on wood board with green basil pesto filling topped with pine nut
Basil pesto deviled eggs version
Hardboiled eggs sitting on wood board with green filling and topped with cilantro
Guacamole deviled eggs version

Watch how to make these deviled eggs

Three types of deviled eggs sitting on wood board, some eggs with paprika and others with pine nuts

Three Deviled Eggs Recipes

5 from 1 vote
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!
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Servings 12 servings

Ingredients

For the standard version

  • 6 whole eggs
  • 3 tbsp mayonnaise
  • 3 tbsp sour cream
  • 1 tsp lemon juice
  • 2 tsp Dijon mustard
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp smoked paprika (optional)

For the basil pesto version

  • 6 whole eggs
  • 1 tbsp mayonnaise
  • 2 tbsp sour cream
  • 2 tsp lemon juice
  • ¼ cup basil pesto
  • salt
  • pepper

For the guacamole version

  • 6 whole eggs
  • 2 tbsp mayonnaise
  • 3 tbsp sour cream
  • 1 ripe avocado
  • 2 tbsp minced cilantro
  • 1 serrano pepper, minced seeds removed
  • salt
  • 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 whole eggs, 6 whole eggs, 6 whole 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 lemon juice, 2 tsp Dijon mustard, ½ tsp salt, ¼ tsp 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 lemon juice, ¼ cup basil pesto, salt, 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, minced, salt, 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
Course Side Dish
Cuisine American
Difficulty Intermediate
Method Assembling

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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