The Plate That Empties First: 17 Deviled Eggs for Halloween Night and the Thanksgiving Table
At every family gathering there is one plate that empties first, and it is almost always the deviled eggs. They are cheap, they can be made the day before, and somehow nobody can stop at one. Below you will find Grandma’s classic recipe plus easy twists with bacon, pickles, hot honey, smoked salmon and more, a spooky look for Halloween night and a festive one for Thanksgiving. We also share the tricks people search for most, like how to peel eggs without tearing them and how to carry a platter to a party. Which one will you make first..
Grandma’s Classic Deviled Eggs
This is the recipe that started it all, the one written on a stained card in so many family recipe boxes. The filling is simple: yolks, mayo, a little mustard, a splash of vinegar and a pinch of salt. The magic is in making it extra smooth and piling it high. A dusting of paprika on top is not optional, it is tradition. Fun fact: the word deviled has been used since the 1700s for spicy, zesty foods.
You will need: 12 large eggs, 1/2 cup mayonnaise, 2 tsp yellow mustard, 1 tsp white vinegar or pickle juice, 1/4 tsp salt, pinch of pepper, paprika and chopped chives to garnish.
How to make it: 1. Hard boil the eggs (see the easy peel method below), cool in ice water and peel. 2. Halve lengthwise and pop the yolks into a bowl. 3. Mash yolks with a fork until fine, then stir in mayo, mustard, vinegar, salt and pepper until smooth. 4. Spoon or pipe the filling into the whites. 5. Dust with paprika, add chives and chill until serving.
Bacon Cheddar Eggs Everyone Grabs First
Bacon makes everything better, and deviled eggs are no exception. Crispy crumbled bacon and sharp cheddar get folded into the creamy filling, then a little more bacon goes on top for crunch. These are the first to disappear at tailgates and potlucks. Make the bacon a day ahead to save time. Do you like your bacon extra crispy or a little chewy?
You will need: 12 hard boiled eggs, 1/2 cup mayo, 1 tsp Dijon mustard, 1/2 cup finely shredded sharp cheddar, 6 slices bacon (cooked and crumbled), 1 green onion, salt and pepper.
How to make it: 1. Halve the eggs and mash the yolks. 2. Mix in mayo, mustard, cheddar and two thirds of the bacon. 3. Season with salt and pepper. 4. Fill the whites. 5. Top with the rest of the bacon and sliced green onion.
Dill Pickle Deviled Eggs
Pickle lovers, this one is for you. Chopped dill pickles and a splash of pickle juice give the filling a tangy, salty bite that cuts through the rich yolk. A tiny pickle slice and a sprig of fresh dill on top make them look as good as they taste. If you are the person who drinks the pickle juice from the jar, you will love these. Team pickle or team no pickle?
You will need: 12 hard boiled eggs, 1/2 cup mayo, 2 tbsp pickle juice, 1/3 cup finely chopped dill pickles, 1 tsp yellow mustard, 1 tbsp chopped fresh dill, salt, small pickle slices to garnish.
How to make it: 1. Halve the eggs and mash the yolks. 2. Stir in mayo, pickle juice, mustard and chopped pickles. 3. Add dill and a pinch of salt. 4. Pipe or spoon into the whites. 5. Top each with a small pickle slice and dill.
Cajun Spiced Eggs With a Little Heat
Give your eggs a little Louisiana heat. Cajun seasoning and a few dashes of hot sauce turn the filling bold and smoky, and a sprinkle of extra seasoning on top adds color. Some cooks top them with a slice of andouille sausage or a small cooked shrimp. They are great for game day and a nice change from the classic. How hot do you like it, mild, medium or fire?
You will need: 12 hard boiled eggs, 1/2 cup mayo, 1 tsp Creole mustard or Dijon, 1 1/2 tsp Cajun seasoning, 1 tsp hot sauce, 1 tbsp minced celery, sliced green onion, extra Cajun seasoning to garnish.
How to make it: 1. Halve the eggs and mash the yolks. 2. Mix in mayo, mustard, Cajun seasoning, hot sauce and celery. 3. Taste and add more heat if you like. 4. Fill the whites. 5. Sprinkle with Cajun seasoning and green onion.
Buffalo Wing Eggs for Game Day
All the flavor of buffalo wings without the mess. Buffalo sauce goes into the filling, and a little blue cheese crumble and celery on top make it taste just like wing night. They are the perfect football Sunday snack. If blue cheese is not your thing, use a drizzle of ranch instead. Would you pick blue cheese or ranch?
You will need: 12 hard boiled eggs, 1/3 cup mayo, 3 tbsp buffalo hot sauce, 1 tsp lemon juice, 1/4 cup crumbled blue cheese, 1 celery stalk (finely diced), extra hot sauce to drizzle.
How to make it: 1. Halve the eggs and mash the yolks. 2. Stir in mayo, buffalo sauce and lemon juice until smooth. 3. Fill the whites. 4. Top with blue cheese and diced celery. 5. Drizzle with a little more hot sauce right before serving.
Smoked Salmon and Dill Deviled Eggs
These look fancy enough for a holiday party but take just a few extra minutes. Cream cheese makes the filling extra silky, lemon brightens it, and a little curl of smoked salmon with dill and capers goes on top. They pair perfectly with bubbly drinks on New Year’s Eve too. Make the filling ahead and top them just before guests arrive.
You will need: 12 hard boiled eggs, 1/3 cup mayo, 2 oz cream cheese (soft), 1 tsp lemon juice, 1 tsp Dijon, 1 tbsp chopped dill, 3 oz smoked salmon, capers and dill sprigs to garnish.
How to make it: 1. Halve the eggs and beat the yolks with mayo, cream cheese, lemon juice and Dijon until silky. 2. Stir in chopped dill. 3. Pipe into the whites. 4. Top each with a small piece of smoked salmon. 5. Finish with a caper and a dill sprig.
Guacamole Stuffed Eggs
Avocado replaces most of the mayo here, so the filling turns bright green, creamy and fresh. Lime juice, cilantro and a pinch of chili make it taste like guacamole in a bite. They are fun for a taco night spread or a game day table. Serve them within a few hours, since avocado can darken as it sits. Guac lovers, would you try this one?
You will need: 12 hard boiled eggs, 1 ripe avocado, 2 tbsp mayo, juice of 1 lime, 2 tbsp chopped cilantro, 1 tbsp minced red onion, 1/4 tsp chili powder, salt, chopped tomato to garnish.
How to make it: 1. Halve the eggs and mash the yolks with the avocado. 2. Stir in mayo, lime juice, cilantro, onion, chili powder and salt. 3. Fill the whites. 4. Top with a little chopped tomato and cilantro. 5. Serve within 3 hours.
Everything Bagel Eggs for Brunch
If you love an everything bagel with cream cheese, these will make you smile. A little cream cheese in the filling and a generous sprinkle of everything bagel seasoning on top give you that crunchy, garlicky, oniony flavor in every bite. They are great for brunch, baby showers and holiday mornings. The seasoning is easy to find in most stores.
You will need: 12 hard boiled eggs, 1/3 cup mayo, 2 oz cream cheese (soft), 1 tsp Dijon, 1 tsp lemon juice, salt and pepper, 2 tbsp everything bagel seasoning, chopped chives.
How to make it: 1. Halve the eggs and beat the yolks with mayo, cream cheese, Dijon and lemon juice. 2. Season with salt and pepper. 3. Pipe into the whites. 4. Sprinkle generously with everything bagel seasoning. 5. Add chives and chill.
Southern Pimento Cheese Deviled Eggs
In the South, pimento cheese goes with almost everything, so of course it found its way into deviled eggs. Sharp cheddar and sweet diced pimentos make the filling orange, cheesy and a little sweet. Top with a tiny pimento strip and a dash of cayenne. If your family loves pimento cheese sandwiches, this will be a new favorite at the holiday table.
You will need: 12 hard boiled eggs, 1/3 cup mayo, 1/2 cup finely shredded sharp cheddar, 2 tbsp diced pimentos (drained), 1/2 tsp Worcestershire sauce, pinch of cayenne, salt, extra pimento to garnish.
How to make it: 1. Halve the eggs and mash the yolks. 2. Mix in mayo, cheddar, pimentos, Worcestershire and cayenne. 3. Season with salt. 4. Fill the whites. 5. Garnish with a small pimento piece and a dash of cayenne.
Sweet and Spicy Hot Honey Eggs
Sweet, spicy and a little salty, these are on trend for a reason. The filling stays classic, then a thin drizzle of hot honey and a few red pepper flakes go on right before serving. That sweet heat with the creamy yolk is hard to stop eating. Add crumbled bacon on top if you want to go all in. Have you tried hot honey yet?
You will need: 12 hard boiled eggs, 1/2 cup mayo, 1 tsp Dijon, 1 tsp apple cider vinegar, salt and pepper, 2 tbsp hot honey (or honey with a pinch of chili flakes), red pepper flakes, chopped chives.
How to make it: 1. Halve the eggs and mash the yolks with mayo, Dijon and vinegar. 2. Season with salt and pepper. 3. Pipe into the whites. 4. Drizzle with hot honey just before serving. 5. Finish with pepper flakes and chives.
Jalapeno Popper Deviled Eggs
These taste just like the bar snack everyone fights over. Cream cheese, cheddar and finely diced jalapeno go into the filling, and a crispy topping of crushed crackers or bacon gives you the crunch of a breaded popper. Remove the seeds from the jalapeno for mild heat, or leave a few in if you like it hot. A great one for game day.
You will need: 12 hard boiled eggs, 1/3 cup mayo, 2 oz cream cheese (soft), 1/4 cup shredded cheddar, 1 jalapeno (seeded and finely diced), 1/4 tsp garlic powder, salt, crushed crackers or bacon and jalapeno slices to garnish.
How to make it: 1. Halve the eggs and beat the yolks with mayo and cream cheese. 2. Stir in cheddar, jalapeno and garlic powder. 3. Season with salt. 4. Fill the whites. 5. Top with crushed crackers or bacon and a thin jalapeno slice.
Shrimp Cocktail Stuffed Eggs
Two party classics in one bite. A creamy, lemony filling gets topped with a small cooked shrimp and a dot of tangy cocktail sauce. They look elegant on a holiday buffet and are easy to make with frozen cooked shrimp. Pat the shrimp dry so they sit nicely on top. Are you a shrimp cocktail fan, or do you skip it at parties?
You will need: 12 hard boiled eggs, 1/2 cup mayo, 1 tsp lemon juice, 1 tsp prepared horseradish, 1/4 tsp Old Bay or paprika, salt, 24 small cooked shrimp (tails off), 3 tbsp cocktail sauce, parsley.
How to make it: 1. Halve the eggs and mash the yolks with mayo, lemon juice, horseradish and seasoning. 2. Season with salt. 3. Fill the whites. 4. Top each with a shrimp. 5. Add a small dot of cocktail sauce and a parsley leaf.
Pretty Pink Pickled Beet Deviled Eggs
These are the eggs that make people stop and stare. Peeled eggs soak in beet juice for a few hours, and the whites turn bright pink while the inside stays golden. The flavor is classic with a light tang. They are a beautiful choice for a fall table, a baby shower or any party where you want a wow moment. Have you ever seen pink eggs before?
You will need: 12 hard boiled eggs (peeled), 1 can (15 oz) sliced beets with juice, 1/2 cup white vinegar, 2 tbsp sugar, 1/2 cup mayo, 1 tsp Dijon, salt and pepper, fresh dill.
How to make it: 1. Mix beet juice, vinegar and sugar in a jar. 2. Add the whole peeled eggs and chill 4 to 8 hours, turning once. 3. Halve the eggs and mash the yolks with mayo, Dijon, salt and pepper. 4. Fill the pink whites. 5. Garnish with dill.
Ranch Lover’s Stuffed Eggs
Ranch fans, meet your new favorite snack. A spoon of dry ranch seasoning goes into the filling and gives it that herby, garlicky flavor everyone knows. A little sour cream keeps it light and creamy. They are kid friendly and perfect for picnics or tailgates. Top with chives and a few crispy fried onions for crunch. Ranch on everything, yes or no?
You will need: 12 hard boiled eggs, 1/3 cup mayo, 2 tbsp sour cream, 2 tsp dry ranch seasoning, 1 tsp lemon juice, chopped chives, crispy fried onions (optional).
How to make it: 1. Halve the eggs and mash the yolks. 2. Stir in mayo, sour cream, ranch seasoning and lemon juice. 3. Fill the whites. 4. Top with chives and fried onions. 5. Chill until serving.
Halloween Monster Eye Deviled Eggs
For Halloween night, turn your platter into a tray of spooky monster eyes. Tint the filling green with a drop of food coloring, pipe it in, then press a sliced black olive in the center for the pupil. A few thin lines of sriracha or ketchup on the white look like bloodshot veins. Kids love making these, and they still taste like the classic. Planning the whole night? Our spooky Halloween dinner ideas for the family pair perfectly.
You will need: 12 hard boiled eggs, 1/2 cup mayo, 1 tsp yellow mustard, 1 tsp vinegar, salt, 2 to 3 drops green food coloring, 6 black olives (sliced into rounds), sriracha or ketchup for veins.
How to make it: 1. Halve the eggs and mash the yolks with mayo, mustard, vinegar and salt. 2. Stir in green food coloring. 3. Pipe the filling into the whites. 4. Press an olive slice in the center of each. 5. Use a toothpick to draw thin red lines with sriracha on the whites.
Thanksgiving Herb and Cranberry Deviled Eggs
These bring the flavors of the Thanksgiving table to the appetizer tray. Fresh sage and thyme go into the filling, and a tiny spoon of cranberry sauce with a sprinkle of chopped pecans goes on top. Sweet, savory and crunchy, they are the perfect bite while the turkey rests. Make them the night before and add the toppings right before guests arrive.
You will need: 12 hard boiled eggs, 1/2 cup mayo, 1 tsp Dijon, 1 tsp minced fresh sage, 1 tsp fresh thyme leaves, salt and pepper, 1/4 cup whole berry cranberry sauce, 2 tbsp chopped toasted pecans.
How to make it: 1. Halve the eggs and mash the yolks with mayo and Dijon. 2. Stir in sage, thyme, salt and pepper. 3. Fill the whites. 4. Top each with a small spoon of cranberry sauce. 5. Sprinkle with pecans and a thyme leaf.
How to Peel Eggs Easily and Carry Deviled Eggs to a Party
The two questions people search most: how do I peel eggs without tearing them, and how do I carry them? For peeling, steaming works better than boiling, and older eggs peel easier than very fresh ones. To carry them, set each half in a cupcake liner in a muffin tin, or use an egg carton lined with plastic wrap, and keep them cold. Food safety experts say not to leave them out more than 2 hours.
You will need: 12 large eggs (about a week old if you can), water, a steamer basket, a big bowl of ice water. For carrying: a muffin tin with cupcake liners, plastic wrap and a cooler with ice packs.
How to make it: 1. Bring 1 inch of water to a boil in a pot with a steamer basket. 2. Add the eggs, cover and steam 12 to 13 minutes. 3. Move them to ice water for 10 minutes. 4. Crack all over and peel under running water, starting at the wide end. 5. Fill, then pack the halves in a lined muffin tin, cover and keep cold until serving.
