Deviled Eggs: A Go Anywhere Instant Party in Your Mouth!

Who doesn’t enjoy a good deviled egg? They’re perfect for potlucks, brunch or as a delightful afternoon snack. Not only are they delicious, they provide endless opportunities for variation.

I prefer to make a fairly basic deviled egg filling so that I can have fun with the toppings. Following is my deviled egg filling as well some of my favorite garnishes.

Deviled egg ingredients

1 dozen eggs
1/3 cup mayonnaise
1-1/2 teaspoon Walla Walla sweet onion mustard (available at Made in Washington store)
1/4 teaspoon horseradish
1/2 teaspoon dried dill weed


Carefully place eggs into a large saucepan. Fill saucepan with cold water, covering the eggs with 1 inch of water. Add a teaspoon of vinegar to the water to help prevent egg whites from leaking out if any of the shells crack during cooking. Put on a lid. Bring the water to the point of boiling, over high heat. As soon as the water boils, turn off the heat, but keep the pot on the warm stove. Do not remove the lid. Let the eggs sit in the hot water for 11 minutes., then drain the pan and run cold water over the eggs to stop the cooking.

Peel the eggs. Using a sharp knife, carefully cut the eggs in half, lengthwise. Gently scoop out egg yoke and set aside in a small bowl. Arrange the egg white halves on a serving platter.

Blend egg yolk with mayonnaise until moist and smooth. Using a fork, mash the egg yolks and stir in the mustard and dill weed. Using a small spoon, re-fill the eggs with the yolk mixture. Keep refrigerated until ready to serve. Makes 2 dozen deviled eggs.

Suggested garnishes

  • Dollop of caviar (paddlefish, Osetra or Sevruga work well)
  • Dusting of paprika or cayenne
  • Wisp of fresh dill weed
  • Green onion curl*
  • Thick-sliced bacon, pre-cooked and finely chopped
  • Small spoonful of fresh crabmeat
  • Anchovy curl
  • Fresh shrimp
  • Dollop of mango chutney
  • Capers
  • Sliver of a nice blue cheese
  • Sliced kalamata olive or other favorite olive

*To make the green onion curls, using a paring knife, cut off 1-1/2 inches of the green end of the onion. Make lengthwise cuts into the onion piece, without cutting all the way through, forming curls.

Pictured in the above photo, these are the five ways the deviled eggs were garnished:

  • Green onion curls
  • Wisp of fresh dill weed
  • Sprinkling of bacon bits
  • Dusting of paprika
  • Dollop of caviar

What’s your favorite way to prepare deviled eggs?

Note: Caviar is available by mail order from Seattle Caviar Company, ask them about their full line of sustainable caviar!


If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!

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