Recipe: Create a Stunning Appetizer with Deviled Eggs Three Ways

Be the hit of the potluck with this deviled egg recipe.

If you grew up in the Midwest, there’s a good chance you’ve encountered deviled eggs at more than a few potlucks and family gatherings. Creamy, tangy, and endlessly customizable, deviled eggs have long been a staple appetizer across generations. But their story stretches much farther back than church basements and backyard cookouts.

Midwestern Foodways? Or something else?

Versions of deviled eggs date back as early as the 13th century, though stuffed eggs appeared even earlier in ancient Roman cuisine. Across cultures and centuries, cooks have hard-boiled eggs, removed the yolks, seasoned them, and spooned the filling back into the whites.

There’s nothing sinister about the name, either. The term “deviled” became popular in 18th-century England, where it referred to foods that were boldly or highly seasoned.

Family nostalgia for our founder.

For Chef Maggie, deviled eggs are more than just a classic appetizer, they’re deeply tied to family, celebration, and Midwestern food culture.

“Deviled eggs are one of my favorite appetizers in part because they feel like such a nostalgic Midwestern potluck treat,” she says. “Any celebration meal growing up was potluck because I have such a huge extended family. It wasn’t feasible for any one person to cook for all forty or fifty of us at one time. Even my grandma, who raised ten kids, wouldn’t take on that challenge.”

And somehow, someone always volunteered to bring the deviled eggs.

“I totally get why they’ve stuck around for so long,” Maggie says. “They’re such great canvases for different flavors. You can elevate them so easily with pastes, cheeses, herbs, or garnishes like wasabi, microgreens, or even caviar. It’s really fun to serve two or three different kinds at the same time without a ton of extra hassle.”

In this recipe, we’re sharing three versions: a vibrant beet-pickled deviled egg, a fresh herb and goat cheese variation, and a savory bacon-topped classic. Whether you’re bringing a tray to a spring gathering or recreating a nostalgic favorite at home, these deviled eggs prove why the dish has endured for centuries.

One chef-approved tip before you head to your next gathering: prep the deviled eggs almost entirely ahead of time, but wait to fill them until you arrive. Do this by storing the yolk filling in a piping bag, or even a zip-top bag with the corner snipped off, and transporting the egg whites separately. When it’s time to serve, simply pipe the filling into the eggs for a fresher presentation that won’t be smushed. It’s an easy trick that keeps the eggs looking perfect, even after travel.

Did you know we cater in-home parties and dinners? Reach out if you’d like to see our offerings (and yes, we can even whip up some deviled eggs).

Print Recipe

Deviled Eggs Three Ways

Be the hit of the pot luck with this stunning array of deviled eggs.

Cook Time1 hour hr

Pickling time12 hours hrs

Total Time13 hours hrs

Course: Appetizer

Cuisine: Midwest

Keyword: appetizer, deviled eggs, potluck

Servings: 8 halves of each kind

Ingredients

• 12 eggs

For the Pickled Beet Deviled Eggs

• 1 16 oz jar pickled beets
• 1/2 cup apple cider vinegar
• 3 tbsp packed brown sugar
• 1/2 tbsp whole peppercorns
• 1/2 tbsp kosher salt
• 1 tbsp olive oil
• 2 tsp mayonnaise
• 2 tsp dijon mustard
• 1/4 tsp curry powder
• freshly ground black pepper
• chopped fresh rosemary for garnish

For the Herb & Goat Cheese Deviled Eggs

• 1 oz goat cheese softened
• 2 tbsp mayonnaise
• 1/2 tsp dijon mustard
• squeeze of lemon juice
• pinch of kosher salt
• freshly ground black pepper
• 1 green onion thiny sliced
• sprig of fresh parsley chopped
• sprig of fresh tarragon chopped
• paprika for garnish
• chopped chives for garnish

For the Bacon Deviled Eggs

• 2 slices bacon
• 2 tbsp mayonnaise
• 1 tsp dijon mustard
• 2 tsp chopped scallions
• 1 tbsp reserved bacon fat
• kosher salt and black pepper

Instructions

• Hard-boil the eggs. Place the eggs in a large saucepan and cover with cold water by about 1 inch. Bring to a boil over medium-high heat. Once boiling, cover the pot, remove from heat, and let sit for 10 minutes.

  Transfer the eggs to an ice bath and cool completely, about 10 minutes. Peel the eggs.
• For the beet-pickled eggs:

  Pickle the eggs. In a medium bowl, combine the pickled beets, apple cider vinegar, brown sugar, peppercorns, and salt. Add 4 hard-boiled eggs to the beet brine, making sure they are submerged. Cover and refrigerate for at least 12 hours or up to 24 hours for a deeper color and flavor.

  Remove the eggs from the brine and pat dry before continuing.
• Make the filling.

  Slice each egg lengthwise. Carefully remove the yolks and place them in a bowl. Separate the yolks evenly into three bowls (about 4 yolks per bowl) to prepare each variation. Arrange the egg white halves on a serving tray.

  For the Beet-Pickled Eggs:

  Mash 4 reserved egg yolks with olive oil, mayonnaise, white vinegar, Dijon mustard, curry powder, and a few grinds of black pepper until smooth.

  Pipe or spoon the filling into the beet-pickled egg whites. Garnish with chopped rosemary and a sprinkle of black pepper.

  For the Herb & Goat Cheese Eggs:

  Mash 4 reserved egg yolks with the goat cheese, mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth and creamy.

  Fold in the green onion, parsley, and tarragon.

  For the Bacon Eggs:

  Cook the bacon in a skillet over medium heat until browned and crisp. Transfer to a paper towel-lined plate and finely chop once cooled. Reserve 1 tablespoon of the bacon fat.

  Mash 4 reserved egg yolks with mayonnaise, Dijon mustard, chopped scallions, and reserved bacon fat until smooth. Stir in half of the chopped bacon and season with salt and pepper.
• Fill and garnish.

  Pipe or spoon the filling for each deviled egg variety. Garnish with their respective accoutrements.
• Enjoy!

Notes

 

Chef tip: For easy transport and fresher presentation, prep the deviled eggs ahead of time but wait to fill them until you arrive at your gathering. Store the fillings in piping bags or zip-top bags with the corners snipped, and keep the egg whites separate until ready to serve.

One last tip: If you’re looking for incredible pastured-eggs, we recommend sourcing from our friends at ETC Produce. They have convenient locations in Findlay Market and Walnut Hills. And each egg has a little surprise message. How fun!