3 Ways to Dress Up Deviled Eggs

Photo: Liz Andrew/Styling: Erin McDowell

Some people are deviled-egg purists. We’re not those people. And since we’ll be snacking on this classic appetizer at every party on every holiday, we had to give it an update. We use a tangy base for the filling (yolks mixed with mayo and mustard), but the real fun starts with the add-ins: savory roasted garlic, salty capers and spicy Sriracha. Try one version or try them all. Either way, there won’t be leftovers.

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Master Recipe

6 large eggs

¼ cup mayonnaise

2 tablespoons Dijon mustard

Kosher salt

Freshly ground black pepper

Roasted Garlic Deviled Eggs

1 head garlic

1 tablespoon extra-virgin olive oil

Freshly ground black pepper

Crispy Caper Deviled Eggs

2 tablespoons extra-virgin olive oil

4 tablespoons capers

Spicy Sriracha Deviled Eggs

2 tablespoons sriracha

Cayenne pepper


1. Place the eggs in a small pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Turn off the heat, cover the pot and let the eggs sit in the hot water for 11 minutes.

2. Drain the eggs from the warm water, then run cold water over them. Let the eggs cool completely. Peel the eggs (see Finishing Touches, below), then cut in half lengthwise. Remove the yolks and place them in a small bowl. Add the mayonnaise and mustard to the yolks, then mash with a fork until smooth. Season with salt and pepper to taste.

3. Make the Roasted Garlic Deviled Eggs: Cut the top off the head of garlic, place the bulb on a baking sheet and pour the olive oil over it. Roast in a 400° oven until golden and caramelized, 20 to 25 minutes. Let cool. Remove the garlic cloves from the skins and mash into the yolk mixture. Spoon the filling into the egg-white halves. Top generously with black pepper.

4. Make the Crispy Caper Deviled Eggs: In a small pan, warm the olive oil over medium heat. When it’s hot, add the capers and cook until crispy, 3 to 4 minutes. Drain on paper towels. In a small bowl, mix 3 tablespoons of the cooked capers into the yolk mixture. Spoon the filling into the egg-white halves. Top with the remaining crispy capers.

5. Make the Spicy Sriracha Deviled Eggs: In a small bowl, stir the sriracha into the yolk mixture. Spoon the filling into the egg-white halves. Top with a pinch of cayenne pepper.