Deviled Eggs Three Ways | Recipe Remake

These inventive flavors, from bacon and caramelized onion to spicy ginger, put a twist on the classic deviled egg.

By Katherine Keenan

May 02 2022


A recipe for “Hot Deviled Eggs” in Yankee’s February 1950 issue (top) gave rise to these piquant spin-offs, which feature ginger and sriracha, bacon and caramelized onion, and baked-potato fixings including jalapeño.

Photo Credit : Katherine Keenan

Delicious, protein-packed, and relatively easy to make, deviled eggs are often one of the first things to disappear at social gatherings. And I should know: At a picnic, I’ll sheepishly reach for my first. Sneak a second. Squirrel away a third. 

Despite my love for deviled eggs, I’ve long been reluctant to make them for myself—maybe because it feels as if they belong only in their natural habitat, on vinyl-covered tables alongside other potluck foods. But in the end, I like them too much to limit myself to picnic season.

In fact, I believe deviled eggs are about to enter a well-deserved renaissance. I recently spotted fried deviled eggs on a happy-hour menu, for instance, while one of my favorite restaurants, the Black Birch in Kittery, Maine, offers a rotating variety of creative deviled egg flavors (e.g., beet/feta/candied orange, ginger/chili/apple). None disappoint. 

For this installment of Recipe Remake, the Yankee archives offered up a few different deviled egg options, but I found myself drawn to—and a bit perplexed by—“Hot Deviled Eggs.” This 1950 recipe calls for a cooked mixture of tomatoes, peppers, and hot sauce to be combined with a creamy sauce and sliced eggs. While that doesn’t sound even vaguely appetizing, I was struck by the idea of spicy deviled eggs. That sparked more inspiration, and suddenly I had three deviled egg recipes I’d be happy to make at home, or at my next cookout.

Master Instructions

For any of the recipes below, begin by bringing a large pot of water to a boil. Gently lower the eggs into the water and cook for 10 minutes. Then transfer the eggs into a large bowl of ice water to stop the cooking process. (Cooking the eggs this way makes them much easier to peel.) When completely cooled, peel and slice the eggs lengthwise and separate the yolks from the whites. In a food processor, combine the yolks with all ingredients except for garnishes, and process until smooth. Scoop or pipe the filling into the egg whites and top with garnishes.

Spicy Ginger Deviled Eggs

Loaded Baked Potato Deviled Eggs

Bacon and Caramelized Onion Deviled Eggs