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No boring deviled eggs recipes here

If you're looking for unique deviled eggs I've got 10 different recipes to try. No mayo and even warm versions are included in this list!

Deviled eggs are a classic appetizer or snack that are loved by many-probably you included and why you found this post! These delicious bite-sized treats are made by hard-boiling eggs, removing the yolks, and mixing them with various ingredients to create a flavorful filling that is spooned or pipped back into the egg white divet.

One of the main ingredients in deviled eggs is mayonnaise, which adds creaminess and richness to the filling. This post has variations with no mayonnaise. Other common ingredients are designed to cut the fattiness of the yolk and mayonnaise base include mustard, vinegar, and spices like paprika or cayenne pepper.

These bite-sized appetizers are perfect for parties, potlucks, or as a simple snack. They are not only delicious but also easy to make, requiring just a few simple ingredients and minimal preparation time plus are very budget-friendly. Deviled eggs are a crowd-pleasing dish that guests love because they are delicious and familiar. Suprise them with these variations on the classic expected deviled egg.

The origins of deviled eggs

Deviled eggs can be traced all the way back to ancient Rome. Known for their love of eggs, the Romans often prepared this beloved ingredient in various ways. One popular method was to boil the eggs, remove the yolks, and mix them with spices and other ingredients before serving.

The term "deviled" actually comes from the 18th century, when it was used to describe highly seasoned or spicy foods. Deviling food like chicken, innards, and even vegetables were considered a devilishly delicious treat due to the addition of mustard, vinegar, and spices like paprika or cayenne pepper.

Deviled eggs gained popularity in the United States during the mid-20th century and became a staple at picnics, parties, and potlucks. They were often served as an appetizer or as part of a buffet spread.

You may liike this post with tips to make boiled eggs easier to peel

No mayo deviled eggs

Avocado deviled eggs are a delicious variation of the classic deviled egg. This fatty fruit is an excellent sub for mayonnaise and gives the tasty filling a fresh flavor. Additional bright flavors like lime juice, fresh herbs and seasonings make them well-rounded.

The avocado will turn brown after 6-8 hours so keep the filling covered in a bowl with plastic wrap pressed against it and pipe or spoon into the egg cavity before serving.

Plan on one avocado per 6 whole eggs or 12 halves.

Check out the avocado deviled eggs recipe from The Gracious Wife.

Add some heat to deviled eggs

Spicy deviled eggs are a delicious twist on the classic appetizer. These deviled eggs are packed with flavor and a kick of heat that will leave your taste buds tingling!

This deviled egg recipe is a twist on Jalapeno poppers using ingredients like cream cheese, bacon and fresh bright raw jalapeno peppers. Fresh garlic and a bit of sriracha add more depth to the filling mixture creating a really satisfying bite.

These spicy deviled eggs are perfect for those who enjoy a little heat in their appetizers. They are great for parties, potlucks, or even as a snack. The combination of creamy filling and spicy kick is sure to be a crowd-pleaser. So next time you're looking to spice up your deviled eggs, give this recipe a try. Your taste buds will thank you.

The gluten free recipe makes 12 halves and can easily be doubled. Click on image to see the recipe from Chili Pepper Madness.

You may like this reversible deviled egg and charcuterie board. See this post on how to make small budget friendly charcuterie boards.

Stuffed eggs

From 1896 this variation of deviled eggs puts elegance on the plate. Served warm, the eggs are filled with cheese, butter, vinegar and mustard to create a temperature-safe dish that is beautifully served as a brunch item.

Eggs are cut crosswise instead of lengthwise, filling shaped into balls that slip easily into the cavity then topped with an elegant and silky white sauce.

This is another no-mayonnaise deviled egg-style option.

See the video recipe on Cooking 100-Year-Old Old recipes channel.

Warm Deviled eggs with vinaigrette

This recipe is inspired by a simple egg recipe from famous French chef, Jacques Pepin. I used to enjoy his show on PBS Saturday afternoon cooking show lineup.

The simple filling includes lemon, garlic, and parsley. What makes these deviled eggs unique is what happens AFTER they are filled. A lemon dijon vinaigrette is prepared before a quick sear in olive oil is done in a skillet, and then the dressing is poured over it.

The vinegar cuts through the fattiness of the egg yolk filling making a well rounded, nicely textured egg that is otherwise just soft.

Deviled eggs with pickle relish

There is a reason pickle relish is popular in the egg filling. The briny tang of pickles offsets the rich fatty egg yolk and mayonnaise, stopping it from being cloying. You can use sweet relish or dill pickle relish in your deviled eggs. Try chopped chow chow for a pickled deviled egg twist too!

Chow chow is a southern relish often served with beans. It is a mixture of pickled cabbage, bell pepper, and onions as the base and sometimes additional items like carrots are added.

Foxy Folksy has put together a traditional deviled egg recipe with pickle relish.