Deviled Eggs 18 Ways

Simple, easy, delicious…and they only take 15 minutes to make!  Deviled eggs are nutritious and tasty, and although these feature fancy piping, that’s not necessary at all.

Deviled Eggs 18 Ways
Yield: 6 servings // 123 calories, 1 net carb

  • 6 large eggs
  • 1 teaspoon Coleman’s dry mustard
  • 1 tablespoon softened butter (Julia Child’s luxurious trick)
  • 1 to 2 dashes Tabasco sauce, to taste
  • Salt, to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon snipped fresh chives
  • 3 tablespoons mayonnaise
  • Paprika, for garnish
  • Whole fresh chives, for garnish

— See “variations” below—

Perfect hardboiled eggs—
Bring 1 inch water to rolling boil in medium saucepan over high heat. Place eggs in steamer basket. Transfer basket to saucepan. Cover, reduce heat to medium (small wisps of steam should escape from beneath lid), and cook eggs for 13 minutes.

When eggs are almost finished cooking, combine 2 cups ice cubes and 2 cups cold water in medium bowl. Using tongs or spoon, transfer eggs to ice bath; let sit for 15 minutes. Peel before using.

Cut the boiled eggs in half, lengthwise. Carefully scoop the yolks out and mash them in a small bowl with the mayonnaise. Scoop (or pipe by filling a ziplock bag with the filling and clipping a corner of the bag) the yolks back into the whites. Sprinkle with spices, maybe add a few capers?


All ingredients minced, shredded, or crumbled, as appropriate 🙂

  • Spicy barbecue sauce, sour cream, cheddar
  • Pesto, mayonnaise or sour cream
  • Worcester sauce, capers, mayonnaise or sour cream
  • Blue cheese, mayonnaise or sour cream
  • Curry powder, Greek yogurt
  • Dill pickles, capers, chives, mayonnaise or sour cream
  • Cumin, garlic powder, onion powder, chili powder
  • Hot sauce, mayonnaise or sour cream
  • Anchovy paste, kalamata olives, tomato paste
  • Green olives, Dijon mustard, mayonnaise or sour cream
  • Shallots, tarragon, tarragon vinegar, mayonnaise or sour cream
  • Garlic, lemon juice/zest, Dijon mustard, fennel, mayonnaise or sour cream
  • Dry mustard, hot Hungarian paprika, shallot, mayonnaise or sour cream
  • Za’atar, lemon juice, green olives, cilantro, red onion, mayonnaise or sour cream
  • Avocado, blue cheese, mayonnaise or sour cream
  • Dijon mustard, cheddar cheese, mayonnaise or sour cream
  • Shallots, whole-grain mustard, capers, chives, lemon juice, mayonnaise or sour cream
  • Red wine vinegar, garlic powder, sun-dried tomatoes, feta, kalamata olives, Greek yogurt
  • Champagne vinegar, capers, chives, shallots, mayonnaise or sour cream