Deviled Eggs, Three Ways

deviled eggs, three ways

It is hard to believe Easter is just a little over a week away. It is even more difficult to believe given the cold temperatures and snowy forecasts we have here in D.C. Deviled eggs can be a year round food (they have even been popping up on restaurant menus around here lately!) but they seem especially fitting for Easter. And while the traditional deviled eggs are always a crowd favorite, I wanted to mix it up this year and share deviled eggs, three ways!

deviled eggs three ways

Deviled Eggs, Three Ways

I usually share a sweet or dessert for Easter, but this year, I wanted to share a recipe that was Easter themed, but not a sweet. As I mentioned, deviled eggs can be a year round appetizer, but they always have seemed especially appropriate to me at Easter. And for how delicious the traditional deviled eggs are, the avocado and pimento cheese are a totally different take. In a delicious way! For these deviled eggs, I only hard boiled six eggs to make twelve deviled eggs. All the measurements in this recipe reflect the amount of ingredients needed to make four of each kind of deviled eggs.

Avocado Deviled Eggs

I could easily eat an avocado everyday of my life. And I nearly do! When I was coming up with different spins on deviled eggs, I knew that avocado would be incorporated in some way. I stayed pretty basic with this one, but you could give them a Mexican spin by adding salsa, cilantro or other south of the border flavors!

Pimento Cheese Deviled Eggs

Oh, pimento cheese. It’s one of my favorite dips and the deviled egg version of this southern favorite did not disappoint! The cheese combines with the egg yolks for the most creamy deviled eggs you have ever tasted! I topped the deviled eggs with little slices of pimentos for color and decoration. They were delicious!
Check out the easy recipes below! Deviled eggs, three ways will be a hit at your Easter dinner table and all spring and summer long.
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Print Recipe
Deviled Eggs, Three Ways
Instructions
  1. **This recipe is for 12 deviled eggs (4 traditional, 4 avocado and 4 pimento cheese). All ingredient measurements reflect what is needed for four deviled eggs.
  2. To hard boil eggs: Place eggs in a saucepan and cover with enough water to cover the eggs by an inch. With the lid on, bring the water and eggs to a rolling boil. Turn off the heat and allow the eggs to sit for 13 minutes. Transfer the saucepan to the sink and run the eggs under cold water until they have cooled. Peel immediately.
  3. For traditional deviled eggs: Slice the eggs lengthwise and remove the yolks. In a small bowl, mash the yolks into crumbs using a fork. Add 2 tablespoons of mayo, the white vinegar, yellow mustard and salt and pepper to taste. Stir until completely combined. Fill 4 of the egg halves. Garnish with paprika.
  4. For avocado deviled eggs: Slice the eggs lengthwise and remove the yolks. In a small bowl, mash the yolks into crumbs using a fork. Add half of an avocado, lemon juice and salt and pepper to taste to the bowl. Mash until completely combined. Fill 4 of the egg halves. Garnish with avocado slices.
  5. For pimento cheese deviled eggs: Slice the eggs lengthwise and remove the yolks. In a small bowl, mash the yolks into crumbs using a fork. Add 1/8 cup mayo, pimento cheese, and salt to taste to the bowl. Mix to combine completely. Fill 4 of the egg halves. Garnish with pimento slices.