Deviled Eggs: Three Ways


Classic Recipe:
1 dozen (12) hard cooked eggs, shelled and halved 
1/2 cup mayonnaise (more as desired)
1 tbsp apple cider vinegar 
2 tsp dijon mustard
2 tbsp chopped fresh chives (optional)
pinch salt  
paprika, to top 
Additions for variations (see below) 

Bacon Jalapeno: 
Main recipe, plus: 
3 slices of bacon, cooked until crispy
1 small jalapeno, finely minced (replaces chives) 

– Replace chives with finely chopped jalapeno 
– Top each egg with a small piece of bacon

Dill Pickle: 
Main recipe, plus: 
1 tbsp pickle juice (replaces vinegar)
2 tbsp chopped pickles (replaces chives)
Fresh dill to top 

– Replace vinegar with 1 tbsp pickle juice
– Replace chives with 2 tbsp chopped fresh dill
– Top with fresh dill 


1. Carefully remove yolks from eggs and add to a large bowl. 

2. Combine egg yolks with mayonnaise, vinegar (or pickle juice) dijon, herbs and a pinch of salt. Taste for seasoning. 

3. Pipe (I use a quart-size plastic freezer bag with the corner cut off) or spoon into egg white halves. Top with your favorite toppings and serve cold.