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Party Deviled Eggs Four Ways

Party Deviled Eggs Four Ways

Party Deviled Eggs Four Ways are a versatile and visually appealing appetizer that offers a variety of flavors to cater to different palates. This recipe allows you to create one large batch of filling and divide it into four distinct variations, making it a perfect time-saver for gatherings.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 egg halves servings
Course: Appetizer
Cuisine: American
Calories: 85
Ingredients Method Notes

Ingredients
  

  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon apple cider vinegar
  • Salt and black pepper to taste
  • Smoked paprika and fresh chives for garnish (Classic)
  • 2 strips cooked bacon and 1 sliced jalapeño (Bacon Jalapeño)
  • 1 tablespoon Everything Bagel seasoning (Everything Bagel)
  • 1 tablespoon basil pesto and 2 tablespoons sun-dried tomatoes (Pesto Sun-Dried Tomato)

Method
 

  1. Place eggs in a large saucepan and cover with cold water. Bring to a boil, then turn off heat and cover for 12 minutes.
  2. Prepare an ice bath. After 12 minutes, transfer eggs to the ice bath to cool.
  3. Peel the eggs under cool running water and slice in half lengthwise. Remove yolks and place in a mixing bowl.
  4. Mash yolks and mix with mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
  5. Divide yolk mixture into four bowls for different variations. Add toppings for each variation.
  6. Fill egg whites with the yolk mixtures and garnish accordingly.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Serve chilled or at room temperature.