Deviled Eggs with Assorted Toppings

Southern Living
Deviled Eggs with Assorted ToppingsRecipe
Photo: Jennifer Davick; Styling: Amy Burke
What summer party would be complete without deviled eggs? Let your guests get creative and top their eggs with whatever inspires them.
Makes 8 servings


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1 dozen hard-cooked eggs, peeled
1/2 cup mayonnaise
1 green onion, finely chopped
2 teaspoons hot sauce
Salt and freshly ground pepper
Toppings: chopped cooked bacon, smoked salmon, chopped black olives, chopped Spanish olives, sour cream, chopped sun-dried tomatoes, and chopped fresh herbs (dill, parsley, chives)


Hands-on: 15 Minutes
Total: 15 Minutes

1. Slice eggs in half lengthwise, and carefully remove yolks. Reserve egg whites.

2. Mash yolks with mayonnaise, onion, and hot sauce until well blended. Add salt and pepper to taste. Spoon or pipe yolk mixture into reserved egg whites; cover loosely with plastic wrap. Serve immediately, or cover and chill up to 1 day. Serve with desired toppings.

Created date

June 2011