Five Twists on the Classic Deviled Egg

17 Comments

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

Deviled eggs are a classic appetizer that can be made memorable with just a little effort and a few minutes time.

They’re a versatile platform for many flavor combinations; fresh guacamole, bacon and ranch, chipotle and lime hummus, horseradish and dill, and cheesy Sriracha. I had a blast playing with all the different flavors to create a unique twist for an old favorite!

Five Twists on the Classic Deviled Egg Recipe by Barefeet In The Kitchen

I’m thrilled to partner with KitchenPLAY and Whole Foods Market for the Buy Some, Make Some Holiday Program. It was beyond easy to be inspired by Whole Foods line of prepared dips and spreads.

My favorite ready-made dip is their fresh guacamole. Not only is it truly the best guacamole you can buy, it beats out any restaurant version I’ve tried.

The experience of shopping at Whole Foods lends itself to more creativity with fresh ingredients in the kitchen. I was able to put together a delicious spread of appetizers in no time at all.

I combined these deviled egg combinations with an assortment of fresh seafood dips, crackers and chips. Everything was ready in advance, and we had a great evening without any time spent fussing in the kitchen.

Five Twists on the Classic Deviled Egg Recipe by Barefeet In The Kitchen

 

COOKING TIPS FOR DEVILED EGGS

For perfectly smooth and creamy deviled eggs, place the yolks in a metal strainer. Use a wooden spoon to quickly press them through the strainer. They will be almost powdery. Scrape the strainer clean and stir in the fillings of your choice!

Don’t miss this post for perfect-every-time hard-boiled eggs.

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.

Five Twists on the Classic Deviled Egg

Pin Print Review
Course: Appetizer
Cuisine: American
Servings: 6 halved eggs per recipe

Ingredients 

Guacamole Eggs

  • 3 hard-boiled eggs halved with yolks removed
  • 1/3 cup guacamole about 1/4 cup's worth pressed smooth through a strainer
  • Garnish: slivered avocado Whole Foods prosciutto crisps

Smoky Bacon Ranch Eggs

  • 3 hard-boiled eggs halved with yolks removed
  • 3 tablespoons ranch dip
  • 1 teaspoon bacon grease
  • Garnish: bacon pieces or fresh chives minced

Chipotle and Lime Hummus Eggs

  • 3 hard-boiled eggs halved with yolks removed
  • 4 tablespoons Whole Foods plain hummus
  • 1 chipotle pepper in adobo minced
  • 1 teaspoon liquid from chipotle peppers
  • 1 teaspoon fresh lime juice
  • Garnish: paprika or fresh cilantro minced

Horseradish and Dill Eggs

  • 3 hard-boiled eggs halved with yolks removed
  • 2 tablespoons mayonnaise
  • 3/4 teaspoon horseradish puree
  • tiny squeeze of lemon to taste, about 1/4 teaspoon
  • 1/8 teaspoon dried dill
  • 1/16 teaspoon kosher salt adjust to taste
  • Garnish: fresh chives minced

Cheesy Sriracha Eggs

  • 3 hard-boiled eggs halved with yolks removed
  • 1/4 cup finely grated pepper jack cheese I used a microplane grater
  • 4 tablespoons mayonnaise
  • 1-2 teaspoons Sriracha sauce
  • tiny dash of salt adjust to taste
  • Garnish: drizzle of Sriracha or fresh cilantro minced

Instructions

  • Combine the mashed egg yolks and with the fillings of your choice in a small bowl. Stir to combine thoroughly.
  • Transfer the filling to a piping bag or a Ziploc bag with the tip cut off and fill the egg white halves. Garnish with the toppings of your choice.
  • Serve immediately or chill in the refrigerator until really to serve. Enjoy!

Notes

COOK'S NOTE: For perfectly smooth and creamy deviled eggs, place the yolks in a metal strainer. Use a wooden spoon to quickly press them through the strainer. They will be almost powdery. Scrape the strainer clean and stir in the fillings of your choice!
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

Pin this nowto remember it later
Pin this recipe0
Five Twists on the Classic Deviled Egg Recipe by Barefeet In The Kitchen

Disclosure: I was compensated for taking part in the Buy Some, Make Some Holiday Program from Whole Foods and KitchenPLAY. As always, my opinions are my own.

Filed under: ,

Tagged with:

Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

17 Comments Leave a comment or review

    Rate & Comment

    Rating




    You can now include images of your recipes in your comments! You'll need to register or log in to upload images.

  1. Lea Ann (Cooking On The Ranch) says

    My mom is the Deviled Egg queen, and I've turned into the princess. Everyone always asks me to bring her plain ol mayo/mustard version. I really like this line up and will definitely give a couple of these a try. I'm leaning towards the smoky ranch for beginners. Thanks for this post.

  2. Becki's Whole Life says

    I agree that WF has the absolute best guacamole. I tried some in their Annapolis store last year and have tried to recreate it….sooo good! Plus they sell those really good chips! Love your twists on deviled eggs, particularly the bacon.ranch and sriracha. Yummy!!

  3. Anonymous says

    The Kitchen-aid stand mixer with the wire whisk attachment is awesome!!!! Very fluffy and super smooth….. yummm……

  4. Ellamae Wilkinson says

    I chop my eggs with a food processor ,ad chopped onion,pickle relish,salt,pepper,mayo,just a pinch of sugar,after I fill the eggs I put a dash of paprika on top for color.My family eats them up quick.

  5. Sylvia Ellie says

    Straining the eggs sure would make clean up easier than using my Cuisinart. I love guacamole and will definitely have to try that one. Oh heck….I loved deviled eggs and want to eat everything off your page. LOL