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Deviled Eggs – 19 Ways

Inside Out Easter Eggs
Inside Out Easter Eggs

Deliciously creamy, savory and sometimes a little sweet, deviled eggs are a favorite for parties, brunches, picnics and more. While traditional recipes are always popular, you can get seriously creative with deviled eggs. Try these unique Inside Out Easter Eggs, perfect to serve on Easter Sunday, or Double-Stuffed Deviled Eggs with Ham, a delightful addition to a weekend brunch or a spring picnic.

Deviled eggs are super simple. You start with hard-boiled eggs (check out Learn to Cook: Boiled Eggs for perfect eggs every time). Then you peel the eggs, cut them in half, slip the yolks out, mix the yolks with flavorings and stuff back into whites. Done. The “flavorings” part is where you can get really creative. Here’s a super simple recipe for Deviled Eggs that you can build on.

Deviled Frittata
Deviled Frittata

Use these spicy, savory, tart and sweet possibilities to get your creativity flowing. Experiment!

  • Deviled Eggs with ShrimpSpanish Deviled Eggs get their kick from roasted red peppers, sherry vinegar and Spanish chorizo sausage.
  • Fresh herbs like parsley, cilantro, watercress, chervil, dill and chives make a great addition. Try our wonderful Watercress and Green Onion Deviled Eggs recipe.
  • Go Greek by adding a dash of fresh or dried oregano and some olive oil or favorite vinaigrette to the yolk filling in place of mayonnaise.
  • Use hummus along with or in place of mayonnaise. Try these Chickpea Deviled Eggs — made with chickpeas (garbanzo beans), lemon juice and Dijon mustard. For a yolk-less version, use hummus or eggplant spread instead.
  • Try chopped sun-dried or fresh tomatoes, fresh or dried basil, some crumbled feta or diced fresh mozzarella, or make our Mediterranean Deviled Eggs. They’re flavored with anchovy paste and capers. 
  • Chopped dill pickles and a little sauerkraut or pickled cabbage provide a bit of a German flair.
  • Garnish with seasonal diced or grated veggies like carrots, spring onions, celery, fennel, radishes, beets, spinach, arugula, peas and artichoke hearts. I like adding a steamed asparagus tip on each egg for a beautiful presentation.   
  • For a celebration of Japan, add a little miso and a bit of wasabi to your egg filling. Don’t forget to dice some daikon radish for a garnish!
  • Crispy cooked bacon, crumbled and added to deviled eggs is a special treat.
  • Crumble a little blue cheese over top.
  • The addition of shrimp or crab makes this appetizer more filling. Deviled Eggs with Shrimp is a great idea for a happy bunch of people this Easter.
  • Go gourmet with a sprinkling of caviar.
  • A bit of diced, crystallized ginger is a great contrast to salty or spicy mustard in deviled eggs. 
  • Smoked salmon can be finely chopped and added to the filling, or it can be slivered and served decoratively over the top. Or, try a garnish of anchovy.
  • Add a little sweet pickle juice or dill pickle juice to your filling.
  • For a garnish, sweet paprika is always popular. For more variation, try a sprinkling of fresh herbs such as cilantro, basil, chives or parsley, or a dash of curry powder, cayenne pepper, chili powder or smoked paprika. 
  • If you love deviled eggs, you may want to try this Deviled Frittata. Made with yellow mustard, mayonnaise and sweet paprika, the flavors are very similar. Try it for breakfast or brunch. 

Do you have a favorite recipe for deviled eggs? I’d love to know.

Easter planning made easy! Order heat and serve meals and sides online now, then pick them up at your local Whole Foods Market. What could be easier?

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7 comments

Comments

Amie says …

For an ultra low calorie twist on deviled eggs, I mix scrambled egg whites with light mayo, Dijon mustard, and lots of fresh veggies. This allows for a satisfying portion size without a big calorie footprint.

Stephanie McDermott says …

For a lighter version of deviled eggs, I like to use hummus or avacado instead of the mayo. This boosts protein and healthy fats.

Katherine Hall says …

Great idea, Stephanie!!! I like it, I like it!! We make deviled eggs (we like to call them angel eggs) all the time and this is a fabulous way to cut down on the calories and for them to be a healthy egg also!

Margo Campbell says …

I can't wait to try the deviled eggs with shrimp!

Cynthia says …

I use regular yellow mustard, mayo, fine sea salt, ground peppercorn medley and horseradish; everyone loves them!

Pam says …

I can't wait to try this. Yum

Stuart N. Laufe says …

OUTSTANDING