Deviled eggs are a true staple at any gathering, aren’t they? I love how simple they are to make, yet they always disappear first from the appetizer spread. They’re creamy, flavorful, and just perfect for sharing.
Today, I’m excited to share two excellent deviled egg recipes with you. We’ll start with a traditional version, then move on to something with a bit more zing. You’ll find easy steps and helpful hints for making both, ensuring your next plate of deviled eggs is a big hit.
Jump to Recipe:
Classic Deviled Eggs for Parties
These classic deviled eggs are a perfect appetizer. They are simple to make and always a crowd-pleaser.
Key Ingredients & Quick Tips
- Perfect Hard-Boiled Eggs: Older eggs often peel easier. Place them in cold water, bring to a boil, then remove from heat and let sit for 10-12 minutes before cooling quickly.
- Creamy Yolk Mixture: Use good quality mayonnaise and a touch of Dijon mustard for the best texture and taste. Don’t skip the white vinegar; it adds a bright lift.
What You Need
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon white vinegar
- Pinch of salt
- Pinch of black pepper
- Paprika, for garnish
- Fresh parsley, chopped (optional)
⏱️ Time: 25 minutes🍽️ Yields: 12 halves
How to Make It
Step 1: Cook and Prepare Eggs
Carefully hard-boil your eggs. Once cooked, let them cool completely in an ice bath. Peel the eggs, then slice each egg in half lengthwise. Gently remove the yolks and place them in a small bowl. Arrange the egg white halves on a serving platter.
Step 2: Mix the Yolk Filling
Mash the egg yolks with a fork until they are smooth. Add the mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the mashed yolks. Mix everything well until the filling is creamy and light.
Step 3: Fill and Garnish
Spoon the yolk mixture into the hollows of the egg white halves. You can use a piping bag for a neater look. Garnish each deviled egg with a sprinkle of paprika and, if you like, a little chopped fresh parsley. Serve chilled.
📝 Final Note
For the best taste, let your deviled eggs chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to blend beautifully.
Cajun Shrimp Deviled Eggs Recipe
Spice up your appetizer game with these Cajun shrimp deviled eggs. The zesty shrimp adds a fun kick to a classic, making them truly special.
Key Ingredients & Quick Tips
- Cajun Seasoning Control: Cajun seasoning can range in heat. Start with a smaller amount and add more to suit your preferred spice level.
- Shrimp Size Matters: Use small, cooked shrimp, chopped finely. This ensures they mix well with the yolk filling and gives you a good bite without overpowering the egg.
What You Need
- 6 large eggs, hard-boiled
- 4 oz small cooked shrimp, finely chopped
- 1/4 cup mayonnaise
- 1 teaspoon Cajun seasoning
- 1 tablespoon finely diced celery
- 1 tablespoon chopped green onion
- 1/2 teaspoon fresh lemon juice
- A few drops of hot sauce (optional)
- Salt to taste
- Paprika or extra Cajun seasoning, for garnish
⏱️ Time: 30 minutes🍽️ Yields: 12 halves
How to Make It
Step 1: Prep Eggs and Shrimp
Slice your hard-boiled eggs in half lengthwise and carefully scoop out the yolks into a bowl. Place the egg white halves on a serving plate. Make sure your cooked shrimp are finely chopped into small pieces.
Step 2: Create the Spicy Filling
Mash the egg yolks until smooth. Add the chopped shrimp, mayonnaise, Cajun seasoning, celery, green onion, lemon juice, hot sauce (if using), and a pinch of salt. Mix everything together until it is well combined and creamy.
Step 3: Assemble and Serve
Spoon or pipe the shrimp-yolk mixture back into the egg white halves. Garnish with a sprinkle of paprika or a little extra Cajun seasoning. Chill these deviled eggs for at least 30 minutes before serving to let the flavors blend.
📝 Final Note
These deviled eggs are great for game day or any gathering where you want to serve something with a little extra flavor. They can be made a few hours ahead of time and kept in the fridge.