There’s a little something for everyone today with the kid-friendly ranch, or for those who love spice with sriracha lime or buffalo. Each of the 10 flavor variations is made by adding toppings to the classic deviled egg. This way it’s nice and easy with no extra complications. Either way you go, these are so tasty and super easy to make. By keeping each one basic, you can make 1-2 batches, then top them with your choices of flavors, and serve all 10 without a ton of time in the kitchen!
How to make this recipe step by step
I really hope you enjoy these Deviled Eggs + 10 Flavor Topping Variations! If you do get a chance to make this recipe, be sure to leave a review below, I’d love to hear from you in the comments. Start by making hard-boiled eggs. I like to make mine in the Instant Pot because the eggs are so easy to peel in comparison to hard boiling them in water on the stovetop. When the eggs are finished, cool them down in an ice bath for 10 minutes. Next, peel the eggs one at a time, run each one under running water to wash away bits of shell, and set them aside. Slice each egg in half lengthwise, (or the long way) and gently scoop out the egg yolks, adding them to a separate bowl. Step 5: Mash with a fork, then add the vinegar, mayo, mustard, sea salt, and pepper. Mash again to make the filling as smooth as possible. For the smoothest filling, pass the finished filling through a fine mesh sieve, forcing it through with a spatula. This removes any lumps, and you can also make this in a mini food processor. I don’t recommend regular-sized food processors because they’re too big for this small amount of filling. Step 6: Finally spoon or pipe the filling into each egg half, and sprinkle with paprika before serving.
