A World Of Deviled Eggs

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  • GREEK:
  • 1/4 feta cheese
  • 6 large kalamata or ripe olives, pitted and chopped, about 1/4 cup
  • 1/4 mayonnaise
  • garnish with lemon slices, olive slices and oregano sprigs, if desired
  • 1/4 chopped cooked spinach, well drained
  • 1/4 Brie cheese, diced
  • 1/4 mayonnaise
  • garnish with chopped tomatoes, if desired
  • 1/4 salsa
  • 1/4 Cheddar or Jalape?o cheese, finely shredded
  • 2 tablespoons mayonnaise
  • Garnish with chili powder, cilantro sprigs, and additional cheese, if desired
  • 1/4 prosciutto, finely chopped
  • 1/4 mayonnaise
  • 2 tablespoons grated Parmesan cheese
  • garnish with parsley sprigs, basil leaves and additional prosciutto, if desired


Tip: When transporting deviled eggs, put filling in sealable plastic bag and carry whites separately; when you?re ready to serve, snip corner of bag and fill eggs. You can carry garnishes in another plastic bag.
from the Ohio Poultry Assoc. Columbus, Ohio
For each version, cut 6 hard-cooked eggs in half lengthwise. Remove yolks and set whites aside. In small mixing bowl, mash yolks with fork. Choose one of the following four ethnic variations. Stir in selected ingredients and mix well. Spoon about 1 tablespoon yolk mixture into each reserved white half. Chill to blend flavors.

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