These tasty appetizers require a little bit of a time commitment, but the result is worth it. I like to boil and peel the eggs ahead of time, and even sometimes make the filling early but not fill the eggs until just before serving. Let me know what other varieties you have made or have in mind — I’d love to try them!

From top left: avocado, traditional, smoked salmon, and wasabi-Srirach deviled eggs.

Clockwise from top right: traditional, smoked salmon, wasabi-Sriracha, and avocado deviled eggs.

  • 9 hard-boiled eggs (see note)
  • 1/2 cup mayonnaise

Cut the eggs in half. Combine the egg yolks and mayonnaise (I like using an immersion blender) until it is a smooth consistency. Choose from one of these flavors, or create your own!

Traditional

  • 1 Tbs. dijon mustard
  • 1 tsp. lemon juice
  • Salt and pepper to taste
  • 1/4 tsp. paprika, plus some for garnish
  • 18 pieces cooked bacon

Combine the mustard, lemon juice, salt, pepper, and 1/4 tsp paprika with the mayo-yolk mixture. Put the filling into a plastic sandwich bag. Cut off a corner of the bag and pipe the filling into each egg white half. Garnish with a piece of cooked bacon and a small dash of paprika.

Smoked salmon

  • 2 tsp. lemon juice
  • 1 tsp. dried dill, plus some for garnish
  • Salt and pepper to taste
  • 18 slices smoked salmon
  • 18 capers

Combine the lemon juice, dill, salt, and pepper with the mayo-yolk mixture. Put the filling into a plastic sandwich bag. Cut off a corner of the bag and pipe the filling into each egg white half. Garnish with a slice of the smoked salmon, a caper, and a small dash of dill.

Wasabi-Sriracha

  • 1 – 2 tsp. wasabi paste, plus some for garnish
  • 1/2 – 1 Tbs. Sriracha, plus some for garnish
  • Salt and pepper to taste

Combine the wasabi paste, Sriracha, salt, and pepper with the mayo-yolk mixture. Taste and add more of the wasabi and Sriracha if you want a stronger flavor. Put the filling into a plastic sandwich bag. Cut off a corner of the bag and pipe the filling into each egg white half. Garnish with a dot each of wasabi paste and Sriracha.

Avocado

  • 1/2 small avocado
  • 1 Tbs. lime juice
  • 2 Tbs. chopped fresh cilantro
  • Salt and pepper to taste
  • 18 slices jalapeño or serrano pepper
  • 18 sprigs fresh cilantro

Combine the avocado, lime juice, chopped fresh cilantro, salt, and pepper with the mayo-yolk mixture. Put the filling into a plastic sandwich bag. Cut off a corner of the bag and pipe the filling into each egg white half. Garnish with a slice of pepper and a sprig of cilantro.

NOTE: We’ve found the best method for boiling eggs is to bring a large pot of water to boil, then add room-temperature eggs. Bring back to a boil for one minute, then turn off and cover for another 12 minutes. Drain the eggs, immediately put them into an ice bath until cold. They should peel easily and have fully-cooked but not overdone yolks.
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