Deviled Egg Recipes For National Deviled Egg Day - The Nibble Webzine Of Food Adventures Deviled Egg Recipes For National Deviled Egg Day
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Deviled Egg Recipes For National Deviled Egg Day

[1] Curried deviled eggs. Here’s the recipe (photo © McCormick).

Valentine Deviled Eggs Recipe With Beets
[2] “Beating Heart” deviled eggs color the egg white with beet juice. Here’s the recipe (photos #2 and #4 © Andrew McNeel Publishing).

Deviled Egg Chicks
[3] Oh how cute: Deviled egg chicks for food fun anytime—including Easter. Here’s the recipe—scroll down for the chicks (photo © Julie Blanner)

  November 2nd is National Deviled Egg Day.

Even people who rarely, if ever, eat a hard-boiled egg can’t help plucking a stuffed egg off the tray.

You can celebrate plain or fancy. For the plainest, mash the yolk from a hard-boiled egg with some mayonnaise, Dijon mustard, and salt, and garnish with a sprinkle of paprika.

Our Mom liked to mix in pickle relish (although her recipe is actually a stuffed egg—see the difference between stuffed and deviled eggs, below).

A fun fusion food recipe for California Roll Deviled Eggs is below.

For fancy deviled egg recipes, take a look at these:



For 50 new and creative deviled egg recipes, take a look at D’Lish Deviled Eggs: A Collection of Recipes from Creative to Classic. Here’s a recipe from the book, which fuses ingredients from the California Roll:


  • 1 dozen hard-boiled eggs

  • 1/2 ripe avocado
  • 3 tablespoons mayonnaise
  • 1 tablespoon wasabi paste (or 1 tablespoon wasabi powder mixed with 1 tablespoon water)
  • 1/4 teaspoon salt

  • 2 ounces crabmeat (1/3 to 1/2 cup)
  • 24 small cucumber fans
    [4] How about 50 new deviled egg recipes?
  • Sesame seed-seaweed sprinkle (nori komi furikake*)
  • 2 tablespoons fish roe (tobiko)
    *This mixture of crumbled nori sheets and toasted sesame seeds has many other uses. It is delicious on rice and potatoes, with eggs, and even in plain Greek yogurt.

    1. HALVE the eggs lengthwise and transfer the yolks to a small bowl. Set the egg white halves on a platter, cover, and refrigerate.

    2. MASH the avocado well in a mixing bowl with a fork. Add the yolks and mash to a smooth consistency. Add the mayonnaise, wasabi paste, and salt and mix until smooth. Taste and season accordingly.

    3. SPOON the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing them evenly.

    4. TOP each egg half with a little crabmeat, a cucumber fan, a sprinkle of furikake, and about 1/4 teaspoon of fish roe.

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