National Deviled Egg Day | Deviled Egg 3 Ways – The Foodie Patootie

National Deviled Egg Day | Deviled Egg 3 Ways

It’s no surprise to me that at one point, I was on the line, right on the teetering edge of high cholesterol. I LOVE EGGS, specifically hard boiled. Every Easter as a kid, I’d eat my fair share and even now, I’ll sometimes just boil an egg for a snack or a couple of eggs for a classic egg salad sandwich. I also love putting hard boiled eggs in my spinach salad, or a fried egg cheeseburgers without carrying how overplayed this maneuver is. While my cholesterol is absolutely perfect now, my love for eggs has not diminished in the slightest. National Deviled Egg Day will live in infamy as one of my favorite food holidays.

While a “regular” deviled egg would suffice, I wanted to create different flavors, too. It’s important to create a nice balance of flavors with deviled eggs because they are (I mean, are they, or is it just me?) one-bite foods.

National Deviled Egg Day | Deviled Egg 3 Ways

First, let’s talk about the classic deviled egg. There’s nothing wrong with it and in fact, there’s everything right with it. It’s classic for a reason.

deviled-eggs-recipe

When it comes to classic deviled eggs, I love to include some snippets of scallions on top. Although small, it gives it a crunch and contrast of textures that I really enjoy.

If you want to adventure beyond the norm and those platters of deviled eggs you order for parties, try your hand at these:

deviled-eggs-recipe-day

Ah, yes, a sriracha deviled egg. Adding that little bit of heat, you still maintain the classic textures and flavors, but just kicked up a notch. It’s so simple to add a slight change to the classic and get a new flavor you love.

deviled-eggs-bacon

The last deviled egg recipe I created was the classic, but with bacon and paprika. Just like the classic topped with scallions, this deviled egg recipe creates a bit of crunch from the cooked bacon. With this one, I added less salt to the yolk mixture because the bacon takes care of some of the needed salt for you. You definitely don’t want to go overboard. I’ve made super salted egg dishes before and the dish is basically ruined from there. Start without salt and added some, very little by very little, until you’ve hit the taste that’s perfect for you.

So how do you enjoy your deviled eggs? Do you go for the classic or prefer to change it up a little bit?

Ingredients:

Classic Deviled Eggs

  • 2 large eggs, hard boiled and peeled
  • 2 Tbsp mayonnaise
  • 1/2 tsp white vinegar
  • 1/2 tsp yellow mustard
  • Pinch of salt
  • Smaller pinch of pepper
  • Paprika and scallions, for garnish

Sriracha Deviled Eggs

  • 2 large eggs, hard boiled and peeled
  • 2 Tbsp mayonnaise
  • 1/2 tsp white vinegar
  • 1/2 tsp yellow mustard
  • 1/2 tsp sriracha
  • Pinch of salt
  • Smaller pinch of pepper

Bacon and Paprika Deviled Eggs

  • 2 large eggs, hard boiled and peeled
  • 1-2 slices of bacon
  • 2 Tbsp mayonnaise
  • 1/2 tsp white vinegar
  • 1/2 tsp yellow mustard
  • Pinch of salt
  • Smaller pinch of pepper

Directions:

Classic Deviled Eggs

  1. After boiling, peel eggs and cut in half lengthwise, scooping out yolks and placing them in a small bowl. To the yolks, add mayonnaise, vinegar, mustard, salt, and pepper; mix well.
  2. Spoon yolk mixture evenly into egg whites. Sprinkle with a dash of paprika and garnish with scallions.

Sriracha Deviled Eggs

  1. After boiling, peel eggs and cut in half lengthwise, scooping out yolks and placing them in a small bowl. To the yolks, add mayonnaise, vinegar, mustard, salt, and pepper; mix well.
  2. Spoon yolk mixture evenly into egg whites.

Bacon and Paprika Deviled Eggs

  1. In a small fry pan, cook slice(s) of bacon (depending on your preference, I used two). Remove to a paper towel-lined plate and allow to cool. Using your hands, break up into small pieces.
  2. After boiling, peel eggs and cut in half lengthwise, scooping out yolks and placing them in a small bowl. To the yolks, add bacon pieces, mayonnaise, white vinegar, mustard, and pepper. Adjust for salt until your preference.
  3. Spoon yolk mixture evenly into egg whites.
Each of the recipes above use 2 eggs, or 4 halves, so I could share a variety with minimal egg usage. Just adjust the recipe for more!

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