3 Ways to Level Up Classic Deviled Eggs



Does a holiday actually happen if no one brings the deviled eggs? Likely, no. This staple of the holiday table really can't fail, but it certainly can reach A+ status with a few simple swaps!


1. Put All Your Eggs in One Basket

  • Not only can you boil your eggs up to 4 days ahead of time, but they're also actually easier to peel if you do so! Whether you're boiling your eggs as your guests walk in the door or trying to save precious stove space the day of your party, the key is to make sure your eggs are cold when you peel them. Immediately after boiling your eggs (5 minutes for medium eggs, 6 minutes for large), dunk them into a bowl of ice water. This will stop the cooking process and firm up the membrane that binds the shell to the egg, allowing the shell to come off in one clean piece.

  • To keep your boiled eggs fresh, only peel your eggs when you're ready to actually make the deviled egg.

  • For an easy-peasy way to peel, crack both ends on the counter, gently roll the egg around until the entire shell is cracked, and then peel under running water.

2. Fill'em up


Whether you're missing a key ingredient (who thinks to buy dill relish?!) or you're looking to stretch your culinary legs, there's substitutions galore in your fridge or pantry!

  • Mayo- Out of mayo? Let a drizzle of olive oil mixed with a squeeze of lemon juice stand in for the creamy zip of your Blue Plate Mayo.* I go for 1/3 cup mayo or 2 tablespoons of oil for every 6 eggs.

  • Mustard- I know, I know, yellow mustard is the gold standard (pun intended), but think about how lovely the poppy texture of whole grain mustard would be swimming in all that creamy eggy goodness. Mustard not your thing? Substitute your favorite mild hot sauce for the same vinegary zip.

  • Dill Relish- As an admitted pickle fiend, I have far too many types of pickles in my fridge: capers, olives, banana peppers... Any of these would be an incredible substitute for dill relish, but my very, very favorite is spicy pickled green beans. Sliced thin, these crunchy little circles bring vinegar, heat, and subtle garlic flavors that are hard to beat.

3. Garnish to Win


Hear me out: breadcrumb-bacon bottoms.


Not only does a layer of toasty breadcrumbs and smoky between the plate and the eggs keep everything in place, it adds a layer of delicious, porky, crunchy goodness to soft boiled eggs. And it couldn't be easier:

  1. Cook some thin-cut bacon. When the bacon is cool, chop finely.

  2. In a frying pan, heat two tablespoons of bacon fat over medium heat. Add 1 cup of panko breadcrumbs and toast, stirring frequently, until golden brown.

  3. Remove from the heat and add 1 tablespoon paprika, the chopped bacon, a big pinch of salt, and a couple of cracks of pepper. Stir until everything is incorporated. Pour onto a platter, reserving a 1/4 cup to sprinkle on top of the eggs.

Don't have breadcrumbs? Substitute the breadcrumbs for those ubiquitous fried onions everyone has during the holidays!


Did any of these substitutions work for you? Let me know on Instagram or Facebook by sharing your pics and tagging me in them!





*Don't come at me with other mayos. Maybe Duke's. But I'll never admit that in front of my mama.




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