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Deviled Eggs

Ingredients

Classic Deviled Eggs 

(each variation makes 12)

  • 6 Large eggs 

  • 3 Tbsp Mayonnaise

  • 1 Tsp mustard 

  • Salt & Pepper to taste

  • Paprika to top with

Greek Deviled Eggs 

  • 6 Large eggs 

  • 3 Tbsp Mayonnaise

  • Salt & pepper to taste 

  • 2 Tbsp feta cheese, finely crumbled

  • 1 Tsp dried oregano 

  • 1/2 tsp lemon zest 

  • 1/2 tsp lemon juice 

  • Greek olive slices to garnish

Smoked Salmon Deviled Eggs

  • 6 Large eggs 

  • 1/4 Cup mayonnaise

  • 2 oz. Cream cheese 

  • 1 Tbsp dill, chopped 

  • 2 Tbsp capers, chopped 

  • 2 Tsp lemon juice 

  • 1/2 Tsp horseradish 

  • 1/2 Tsp mustard 

  • 1/2 Cup smoked salmon, chopped

Sun-dried Tomato Deviled Eggs

  • 6 Large eggs 

  • 1/3 Tsp sun-dried tomato, chopped 

  • 2 Tsp red wine vinegar 

  • 1 Garlic clove, minced 

  • 1/4 Tsp thyme, chopped 

Preparation

Prep: Boil large pot of water, reduce to a simmer and carefully drop in your eggs. 


  • Let eggs cook for 12 minutes. Immediately transfer eggs to an ice bath. Peel and half eggs, scooping out the yolk to use with your choice of filling. 


  • In a bowl, mix yolks with ingredients from the classic, greek, smoked salmon, or sundried tomato filling. 


  • Put mixture in a piping bag (you can also use a plastic bag with the corner snipped off) and pipe onto your cored egg whites and serve. 


Marble Surface
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