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11 Ways with Deviled Eggs

By Betty Crocker Kitchens
Created January 10, 2017
Dress up your holiday appetizer platter with fresh new takes on a party classic.

From bacon-cheddar to taco and even wasabi, Betty has 11 flavorful twists on classic deviled eggs. Get started with our foolproof guide on How to Make Deviled Eggs, then customize with your favorite ingredients.

11 Ways with Deviled Eggs

1. Curried Deviled Eggs
Omit mustard. Mix 2 tablespoons mango chutney (finely chop larger pieces of fruit if needed) and 1/4 teaspoon curry powder into egg yolk mixture. Garnish with cashews or dry-roasted peanuts.

2. Bacon-Cheddar Deviled Eggs
Mix 2 to 3 slices crisply cooked crumbled bacon and 2 tablespoons finely shredded cheddar cheese into yolk mixture. Garnish with additional crumbled bacon or chopped fresh chives or parsley.

3. Blue Cheese Deviled Eggs
Omit mustard. Mix 1/4 cup crumbled blue cheese into yolk mixture. Garnish with coarse ground black pepper and small celery leaves. 

4. Fresh Herb Deviled Eggs
Mix 1 teaspoon each chopped fresh chives, parsley and dill into egg yolk mixture. If desired, substitute basil or marjoram for the dill. Garnish with additional fresh herbs.

5. Taco Deviled Eggs
Omit mustard. Increase mayonnaise to ¼ cup. Mix 1 teaspoon dry taco seasoning mix into yolk mixture. Stir in 1 tablespoon well-drained chopped ripe olives, 2 tablespoons well-drained diced seeded tomato and 1 thinly sliced green onion. Garnish with a drizzle of taco sauce or small spoonful of salsa and diced avocado.

6. Wasabi Deviled Eggs
Omit mustard. Mix 1 teaspoon wasabi paste and 1 teaspoon milk into egg yolk mixture. Garnish with thin slices of pickled ginger, wasabi peas and black sesame seeds.

7. Chipotle Deviled Eggs
Omit mustard. Mix 1 1/2 to 2 teaspoons finely chopped chipotle chiles in adobo sauce (from 7-ounce can), drained, and 1 thinly sliced green onion into yolk mixture. Garnish with whole or chopped cilantro leaves.

8. Ham and Veggie Deviled Eggs
Mix 1 tablespoon each finely chopped red bell pepper, green bell pepper and cooked ham into egg yolk mixture. Garnish with additional chopped bell pepper. 

9. Reuben Deviled Eggs
Omit mustard. Substitute Thousand Island salad dressing for the mayonnaise. Stir in 2 tablespoons each finely chopped thinly sliced cooked corned beef and finely chopped sauerkraut (squeezed in paper towel to drain). Garnish with shredded Swiss cheese and caraway seeds.

10. Zesty Deviled Eggs
Mix ½ cup finely shredded cheese, 2 tablespoons chopped fresh parsley and 1 to 2 teaspoons prepared horseradish into egg yolk mixture. Garnish with additional cheese or parsley.

11. Lighter Deviled Eggs
For 1 gram of fat and 25 calories per serving, mash only half of your yolk halves (reserve remaining yolks for another use or discard). Use fat-free mayonnaise. Stir in 1/3 cup finely chopped zucchini.