Recipes: Deviled Eggs 13 ways

STUFFED JALAPEÑO EGGS

Makes 8 halves.

From the St. Petersburg Times.

• 4 hard-boiled eggs

• 1/3 c. guacamole

• 1 tbsp. minced fresh cilantro

• 1 tbsp. minced green onions

• 2 tsp. (or more to taste) minced, seeded jalapeño pepper

• 2 tsp. fresh lime juice

• 1/4 tsp. kosher salt, or to taste

• Fresh cilantro leaves for garnish, optional

Directions

Carefully remove yolks from the eggs and mash in a bowl with guacamole, cilantro, green onions, peppers, lime juice and salt. Blend well. Fill the egg whites with the yolk mixture with a little mound on top. Garnish top with cilantro. Cover and refrigerate at least one hour before serving.

SHRIMP AND DILL DEVILED EGGS

Makes 12 halves.

From the St. Petersburg Times.

• 6 hard-boiled eggs

• 1/4 c. mayonnaise

• 1 tbsp. fresh lemon juice

• 1/3 c. chopped, cooked salad shrimp plus whole shrimp for garnish

• 1 tbsp. finely minced fresh dill

• Salt and pepper to taste

Directions

Slice eggs in half lengthwise and carefully remove yolks. Mash yolks with mayonnaise and lemon juice. Stir in shrimp and dill. Season with salt and pepper. Spoon yolk mixture into egg whites. Garnish with whole shrimp. Cover and refrigerate at least one hour before serving.

BUFFALO DEVILED EGGS

Makes 12 halves.

From the St. Petersburg Times.

• 6 hard-boiled eggs

• 1/4 c. mayonnaise

• 1/4 c. soft blue cheese, such as Gorgonzola

• 2 tbsp. finely chopped celery, more for garnish

• Wing sauce to taste

Directions

Slice eggs in half lengthwise and carefully remove yolks. Mash yolks with mayonnaise and blue cheese. Stir in celery and wing sauce. Spoon yolk mixture into egg whites. Garnish with chopped celery or celery leaves. Cover and refrigerate at least one hour before serving.

GREEN OLIVE DEVILED EGGS

Makes 12 halves.

From Deviledegg.org.

• 6 hard-boiled eggs, peeled

• 1/4 c. mayonnaise

• 1/2 tsp. Dijon mustard

• 6 green olives, minced

• 1/2 tsp. dried parsley

• Salt and pepper to taste

Directions

Halve the eggs lengthwise and carefully scoop yolks into a small bowl. Mash yolk thoroughly. Stir in remaining ingredients. Mix well and refill whites. Cover and refrigerate at least one hour before serving.

GREEK DEVILED EGGS

Makes 12 halves.

From the St. Petersburg Times.

• 6 hard-boiled eggs

• 1/4 c. plain Greek yogurt

• 1/4 c. feta cheese

• 1 tsp. dried oregano

• Salt and pepper to taste

• 2 tbsp. chopped kalamata olives, more for garnish

Directions

Slice eggs in half lengthwise and carefully remove yolks. Mash yolks with yogurt, feta cheese and oregano. Season with salt and pepper. Stir in kalamata olives. Spoon yolk mixture into egg whites. Garnish with olives. Cover and refrigerate at least one hour before serving.

CURRIED DEVILED EGGS

Makes 12 halves.

Adapted from Family Circle.

• 6 hard-boiled eggs

• 3 tbsp. plain yogurt

• 1 tbsp. chopped chutney

• 1/2 tsp. curry powder

• Salt and pepper to taste

• Chopped peanuts for garnish

Directions

Halve the eggs lengthwise and scoop yolks into a small bowl. Mash yolks thoroughly. Stir in remaining ingredients, except peanuts. Mix well and refill whites. Garnish with chopped peanuts. Cover and refrigerate at least one hour before serving.

GOAT-CHEESE STUFFED EGGS

Makes 12 deviled eggs.

From the St. Petersburg Times.

• 6 hard-boiled eggs

• 1/4 c. mayonnaise

• 2 to 3 tbsp. herbed goat cheese

• Salt and pepper to taste

• Chopped pecans, for garnish

Directions

Slice eggs in half lengthwise and carefully remove yolks. Mash yolks with mayonnaise and goat cheese. Season with salt and pepper. Spoon yolk mixture into egg whites. Garnish with chopped pecans.

Cover and refrigerate at least one hour before serving.

CHIPOTLE BARBECUE DEVILED EGGS

Makes 12 deviled eggs.

From the St. Petersburg Times.

• 6 hard-boiled eggs

• 1/4 c. mayonnaise

• 1 tbsp. yellow mustard

• 2 tbsp. barbecue sauce

• Chipotle Tabasco sauce, to taste

• Salt and pepper to taste

• Sliced green onions, for garnish

Directions

Slice eggs in half lengthwise and carefully remove yolks. Mash yolks with mayonnaise, mustard, barbecue sauce and hot sauce. Season with salt and pepper. Spoon yolk mixture into egg whites. Garnish with chopped scallions.

Cover and refrigerate at least one hour before serving.

BLACK AND BLUE DEVILED EGGS

Makes 12 deviled eggs.

From the St. Petersburg Times.

• 6 hard-boiled eggs

• 1/4 c. mayonnaise

• 1/4 c. soft blue cheese, such as Gorgonzola

• Salt and pepper to taste

• Caviar, for garnish

Directions

Slice eggs in half lengthwise and carefully remove yolks. Mash yolks with mayonnaise and blue cheese. Season with salt and pepper. Spoon yolk mixture into egg whites. Garnish with caviar. Serve immediately after adding caviar because the liquid from the caviar will discolor the eggs.

BACON HORSERADISH DEVILED EGGS

Makes 24 deviled eggs.

From Deviledegg.org.

• 12 hard-boiled eggs

• 1/2 c. mayonnaise

• 1 tbsp. prepared horseradish

• 1/4 c. sour cream

• 1 tbsp. Dijon mustard

• 4 slices cooked, crumbled bacon; save some for garnish

• 3 minced green onion stalks

• Salt and pepper to taste

Directions

Slice eggs in half lengthwise and place yolks in a mixing bowl; set the whites aside. Mash the yolks with the back of a fork and add mayonnaise, horseradish, sour cream, Dijon, bacon and green onion. Mix well and salt and pepper to taste.

Spoon yolk mixture into egg whites. Garnish with bacon. Cover and refrigerate at least one hour before serving.

CAPER DEVILED EGGS

Makes 24 deviled eggs.

From Deviledegg.org.

• 12 hard-boiled eggs

• 2 tbsp. softened butter

• 1/4 c. mayonnaise

• 3 tsp. minced chives or green onions

• 4 tsp. capers, plus more for garnish

• 1 tsp. caper juice

• Salt and pepper to taste

Directions

Slice eggs in half lengthwise and place yolks in a mixing bowl; set the whites aside. Mash the yolks with the back of a fork and add butter, mayonnaise, chives or green onions, capers and caper juice. Mix well and add salt and pepper to taste.

Spoon yolk mixture into egg whites. Garnish with capers. Cover and refrigerate at least one hour before serving.

GREEN CHILE DEVILED EGGS

Makes 24 deviled eggs.

From Deviledegg.org.

• 12 hard-boiled eggs

• 1 (4-oz.) can of diced green chiles, drained

• 1/2 c. mayonnaise

• 1/2 tsp. hot pepper sauce

• Salt and pepper to taste

• Hot sauce for garnish

Directions

Slice eggs in half lengthwise and place yolks in a mixing bowl; set the whites aside. Mash the yolks with the back of a fork and add green chiles, mayonnaise, hot pepper sauce, salt and pepper. Mix well.

Spoon yolk mixture into egg whites. Cover and refrigerate at least one hour before serving. Dot with hot sauce before serving.

BEST DEVILED EGGS

Makes 12 deviled eggs.

From Southern Living magazine.

• 6 hard-boiled eggs

• 1/4 c. mayonnaise

• 11/2 tbsp. sweet pickle relish

• 1 tsp. mustard

• 1/8 tsp. salt

• Dash pepper

• Paprika

Directions

Slice eggs in half lengthwise and carefully remove yolks. Mash yolks with mayonnaise. Add relish, mustard, salt and pepper; stir well. Spoon yolk mixture into egg whites. Garnish on top with shake of paprika.

Cover and refrigerate at least one hour before serving.