I’ve been making deviled eggs since I was a little girl. However, back then I referred to them as “angel eggs.” Nowadays, whenever I’m having people over or attending a brunch, I’ll whip up a batch of these deviled eggs and bring them with me.
A couple years ago, I shared my own deviled egg recipe with all of you, and since then I’ve updated that recipe and tested out a few new variations. With Mother’s Day right around the corner, I’ve been brainstorming appetizer ideas, and my deviled egg recipes came to mind.
So, without further ado, here is how I like to make deviled eggs three different ways…
First, you’re going to start by making the base for all 3 different variations. Here’s what you’ll need:
- 20 hard boiled eggs
- ¾ cup Mayonnaise
- 1 tablespoon Yellow mustard
- 1 teaspoon Spicy Mustard
- salt and pepper to taste
- 1 teaspoon Worcestershire sauce
And here’s how you make your deviled egg base mixture:
- Cut each egg in half and scoop out the yolks into a mixing bowl.
- Mash up the egg yolks with a fork or potato masher.
- Once the yolks are adequately mashed, add in ¾ cup mayo and stir together.
- Then, add the regular and spicy mustard, and the Worcestershire sauce.
- Add salt and pepper to taste.
- Once you’re happy with your base, divide the mixture into three different bowls.
My Classic Deviled Eggs
- 1 teaspoon olive juice
- 1 teaspoon spicy mustard
- 1 teaspoon regular mustard
- 1 teaspoon Tabasco (you can add as much Tabasco as you want to make it spicier)
- sliced olives
- Take 1/3 of your mixture, and add in olive juice, spicy mustard, and regular mustard.
- Add in as much Tabasco sauce as you want, depending on how spicy you like your food.
- Scoop mixture into a Ziploc bag, cut one of the corners, and pipe the mixture into 1/3 of your eggs.
- Garnish with a sliced olive and serve!
Bacon Deviled Eggs
- ½ teaspoon lemon juice
- 2 teaspoons relish
- ½ teaspoon paprika
- crumbled, cooked bacon (I used turkey bacon, but you can use regular or veggie bacon, depending on your preference)
- Take 1/3 of your mixture, and add in lemon juice, relish (I used 2 heaping teaspoons because I love the flavor), and the paprika.
- Cook three pieces of bacon is a frying pan.
- Scoop this new mixture into a Ziploc bag, cut one of the corners, and pipe it into 1/3 of your eggs.
- Garnish with crumbled bacon.
Jalapeno Deviled Eggs
- 2 jalapenos, seeded and chopped
- 1 teaspoon lemon juice
- sliced cherry tomatoes
- Seed and chop 2 jalapenos.
- Take the remaining 1/3 of your mixture and add in lemon juice and jalapeno bits (feel free to throw in more or less jalapeno, depending on how much heat you can handle).
- Scoop this final mixture into a Ziploc bag, cut one of the corners, and pipe it into the remaining 1/3 of your eggs.
- Garnish with paprika.
- Add a sliced tomato on top.
And there you have it! The recipes are pretty simple, and you can adjust the measurements depending on your preferences. I always end up adding extra mustard and Tabasco, so feel free to play around with the ingredients until you get it just right.
If you end up making deviled eggs for Mother’s Day, be sure to post your photos and tag them with #LCMothersDayBrunch so I can see!
What are your plans for Mother’s Day this year?
Photos: Yoni Goldberg for LaurenConrad.com