Tired of the typical summer picnic fare? Try these twists on the classic Deviled Egg… just don’t tell your mother¬†that you’re no longer using her recipe. ūüėČ Check out our instagram video here.

Deviled Eggs 6 Ways

Base Filling Recipe

  • 24 extra large eggs
  • 10 tbsp¬†mayonnaise
  • 2 tbsp Half & Half
  • 3 tsp dijon mustard
  • 2¬†tsp salt

Place eggs in pot (single layer) and cover with water and bring to a boil. Turn off heat and cover for 12 minutes. Remove¬†eggs, crack one at a time and start to peel under cool running water. Gently dry them with a paper towel, then slice in half lengthwise. Remove the yolks and place whites on a large serving platter. Mash the yolks and¬†add mayonnaise, Half & Half, dijon mustard, salt, and mix well. Scoop into a piping bag with a tip of your choosing. Then start to prepare your toppings…

  • Classic¬†Smoked Paprika and Micro Greens
    • Fill egg white, then sprinkle with paprika and add micro greens.
  • Pickled Jalape√Īos, Topped with Fresh Jalape√Īo
    • Place¬†pickled jalape√Īos in the egg white, then filled with yolk mixture, then placed fresh jalape√Īo slice on top.
  • Smoked Blue Cheese with Black Pepper and Parsley
    • Fill egg white, then add piece of cheese, sprinkle with black pepper and parsley.
  • Smoked Salmon, Fresh Dill and Capers
    • Fill egg white, then add small piece of salmon, sprig of dill and a few capers .
  • Horseradish, Bacon¬†and Chive
    • Add a piece size amount of horseradish to egg white bottom, then fill with yolk mixture, add piece of bacon and chive.
  • Truffle Oil and Shaved Parmesan
    • Fill egg white, then add shaved parmesan and drizzle with truffle oil.