Deviled Eggs Two Ways: Classic vs. Loaded
I was never a fan of deviled eggs as a child. I remember my parents making them every Easter after we dyed the eggs the night before and found them the next morning. I’m sure the smell turned me off. Honestly, I don’t even remember when I first tried a deviled egg—but now, as a 45-year-old, I’m a huge fan and have been for at least ten years.
Today I’m sharing my go-to classic deviled eggs recipe from Downshiftology by Lisa Bryan, which I’ve been using for years. But I also came across a new version that’s quite different—and totally worth trying.
Earlier this week, I finally figured out how to make the perfect hard-boiled eggs, and I was ready to turn them into deviled eggs. With a family of five, I figured making six eggs per recipe (and trying out two types) would give us plenty to go around. Plus, only one of my three children will actually eat them!
My classic version has always been a hit with guests, so I’m still sticking with it as my staple. It’s your basic mix—yolk, mayo, mustard, vinegar, and paprika—but it’s simple, satisfying, and delicious.
While researching deviled egg recipes, I found the Loaded Deviled Eggs recipe by Kristen Porter of Iowa Girl Eats—and it sounded delish. These were really easy to make, and I always mix my yolks and ingredients in a Ziploc bag to make piping into the egg whites super simple.
This recipe starts with the classic base—yolk, mayo, mustard, vinegar, and paprika—but then adds pickled jalapeño, steak seasoning, bacon crumbles, and chives. That’s what makes it stand out. Honestly, the hardest part was the bacon—but I just cooked up a few slices at breakfast and saved some for the eggs.
You have to try this recipe the next time you make deviled eggs. I love a little spice, and you definitely get that from the pickled jalapeño. And who doesn’t love bacon?
Pro tip: Do what I did—make half classic, half loaded. That way, your family or guests can sample both. If someone prefers sticking to the traditional style, they’ll be happy, and the adventurous eaters can go for the loaded ones.
Do you have a favorite deviled egg recipe that’s different from these? If so, please share—I’d love to try it out!
