appetizer
Deviled Eggs - Variation Board (Classic + Spicy + Bacon + Shrimp + Relish + Savory)
A RizzieFarms deviled egg ‘board’ built from one creamy base, then split into multiple flavor variations — classic Southern, spicy, bacon, shrimp, relish, and a savory herb-forward version. Perfect for parties: cook one batch of eggs, make one base filling, then dress each section differently so everybody gets their favorite.
Ingredients
Hard-Boiled Eggs
- 12 large eggs
- Cold water (to cover eggs by 1 inch)
- Ice (for ice bath)
Base Filling (makes enough for all variations)
- 12 egg yolks (from eggs above)
- 1/2 cup mayonnaise
- 2 teaspoons yellow mustard (or Dijon)
- 2 teaspoons apple cider vinegar (or white vinegar)
- 1/2 teaspoon kosher salt (or to taste)
- 1/4 teaspoon black pepper
Classic Southern (for 8 halves)
- Paprika (sweet or smoked), for garnish
- Chopped chives (optional)
Spicy (for 8 halves)
- 1–2 teaspoons hot sauce (to taste)
- 1/4 teaspoon cayenne or chipotle powder
- Thin jalapeño slices or minced pickled jalapeño (optional)
Bacon (for 8 halves)
- 3 slices bacon, cooked crisp and finely crumbled
- 1 tablespoon finely sliced green onion (optional)
- Smoked paprika, for garnish (optional)
Shrimp (for 8 halves)
- 6–8 cooked shrimp, finely chopped
- 1 teaspoon lemon juice
- 1 teaspoon Old Bay seasoning (or seafood seasoning)
- 1 tablespoon finely minced celery (optional)
- Pinch of dill or parsley (optional)
Relish (for 8 halves)
- 2 tablespoons sweet pickle relish (drained if very wet)
- 1 teaspoon pickle juice (optional)
- Paprika, for garnish (optional)
Savory Herb (for 8 halves)
- 1 teaspoon Dijon mustard (in addition to base, optional)
- 1 tablespoon finely chopped fresh dill or parsley
- 1 small clove garlic, microplaned or very finely minced (optional)
- Pinch of smoked paprika or cracked pepper (optional)
Instructions
- Hard-boil the eggs: Place eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Once boiling, turn off heat, cover, and let sit 10–12 minutes.
- Ice bath: Transfer eggs to an ice bath for 10 minutes to cool completely. Peel, then slice each egg in half lengthwise. Remove yolks to a mixing bowl.
- Make the base filling: Mash yolks until very smooth. Add mayonnaise, mustard, vinegar, salt, and pepper. Mix until creamy. Taste and adjust salt/vinegar as needed.
- Split into variations: Divide the base filling into 6 small bowls (or however many variations you want). Each bowl should have about 1/6 of the filling if making all versions.
- Classic Southern: Leave one bowl as-is. Fill 8 egg halves. Garnish with paprika and chives if using.
- Spicy: Stir hot sauce and cayenne/chipotle into one bowl. Fill 8 halves. Garnish with jalapeño if using.
- Bacon: Stir crumbled bacon (and green onion if using) into one bowl. Fill 8 halves. Dust with smoked paprika if desired.
- Shrimp: Stir chopped shrimp, lemon juice, Old Bay, and optional celery/dill into one bowl. Fill 8 halves. Garnish with a tiny shrimp piece or a pinch of dill if you want it obvious.
- Relish: Stir relish (and optional pickle juice) into one bowl. Fill 8 halves. Add paprika if you like the classic look.
- Savory Herb: Stir in herbs, optional extra Dijon, and optional microplaned garlic. Fill 8 halves. Finish with cracked pepper or a tiny pinch of smoked paprika.
- Chill and serve: Refrigerate at least 30 minutes before serving for best flavor and texture.
Notes
- Make-ahead: Boil and peel eggs up to 2 days ahead; store peeled eggs covered in the fridge. Mix filling up to 1 day ahead; keep in a piping bag or covered bowl.
- Smoother filling: Push yolks through a fine mesh strainer before mixing, or mash extremely well.
- Piping: Use a zip-top bag with the corner snipped for easy, clean filling.
- If you don’t want all variations, keep the base as your classic and just split 1–2 bowls for add-ons.