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3 Perfect Fillings for Deviled Eggs: Not Bland

3 Perfect Fillings for Deviled Eggs: Not Bland
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Deviled eggs are a popular snack for potlucks and parties , but often the bland taste disapoints. Because I follow a low carb lifestyle, I eat a LOT of eggs and am always exploring the various ways to up the flavor of the humble but nutritionally complete egg.  The recipes below showcase the bold, exciting flavors you can get from changing the filling of the ubiquitous deviled egg.

Plate of deviled eggs in rows of 3 different fillings: harissa, avocado and bacon and curry.
Deviled Eggs – Three ways

Jump to: RECIPE | Bold Flavor Additions | Making the Perfect Hard-Boiled Egg

Low Carb Deviled Egg Fillings

The deviled egg fillings below focus on three unique and robust flavor profiles:

  • creamy avocado and smoky bacon
  • Indian curry flavor
  • Harissa chile paste

I used Ingredients compliant with low carb, slow carb and keto lifestyles (i.e., avocado, mayonnaise, bacon and spices). Deviled egg fillings are very forgiving, so it’s easy to experiment, adapting to your own tastes.

If you don’t want to mess with making the hard boiled eggs themselves, most grocery stores now sell packaged, peeled hard boiled eggs.

If you want to know how to make the perfect hard-boiled eggs however, see the direction below.

If you make a large enough batch for your family and keep them in plain view on a plate in the refrigerator, they make for a perfect, healthy breakfast to quickly grab-and-go in the morning.

Avocado-Bacon Deviled Eggs

Deviled eggs with avocado and bacon filling on a white plate.
Avocado & Bacon Deviled Eggs

The details for this easy recipe are in the recipe card below. Just make sure you use ripe avocados or it won’t be as creamy as it needs to be.

Curried Deviled Eggs

Deviled eggs with a curry filling in cast iron pan with separate compartments.
Curried Deviled Eggs

This recipe follows the directions in the recipe card below, but substitutes in the following ingredients:

  • 6 peeled hard-boiled eggs,(use older eggs for easy peeling)
  • 1/4 cup Miracle Whip (or mayonnaise)
  • 1 Tbsp scallions, minced
  • 3/4 tsp. curry powder (I used red curry powder)
  • Salt & Pepper, to taste
  • Minced fresh parsley for garnish

 Harissa Deviled Eggs

Deviled eggs with  harissa filling on a glass plate.
Harissa Deviled Eggs

This option for deviled eggs can be quite spicy, but you can moderate the spice level by the chile paste you choose. I used a harissa spice blend to make the chile paste, but Sriracha or your favorite chile paste will work just fine.

Just substitute in the following ingredients and use the directions in the recipe card below:

  • 6 peeled hard-boiled eggs, use older eggs for easy peeling
  • 1/4 cup Miracle Whip (or mayonnaise)
  • 1 Tbsp. spicy mustard (I used a stone ground dijon)
  • 2 tsp kosher dill pickle juice
  • 1 Tbsp harissa, (or Sambal Oelek, or Sriracha)
  • Salt & Pepper, to taste
  • Smoked Paprika, for garnish

**How to Make the Perfect Hard-Boiled Egg

There are many, many thoughts on hard-boiled egg perfections. I have used the tried and tested method below and will stand by it.

The great thing about this method is not only that the yolks come out perfect (for soft boiled), but it is the best method for ensuring the shells peel easily.

Peeling eggs was what used to keep me from making deviled eggs for a crowd, but this method makes it really easy!

Method:

  1. Make sure you are not using extremely fresh eggs, as they are invariably harder to peel. Opt for eggs around 2 weeks old before making hard-boiled eggs if possible.
  2. Place the eggs in a single layer in the bottom of a pot and cover with water (covering with at least 1 inch of water).  Turn the heat on high and bring the pot to a boil, uncovered.
  3. When the water has come to a boil, remove the pot from the heat, cover, and let it sit 8 minutes for soft boiled and 10 minutes for hard boiled.
  4. While waiting for pot to boil, fill a large (emphasize “large”) bowl with ice cubes and cold water.  Transfer the boiled eggs to the ice water after 8-10 minutes and let them sit in ice water for 5-10 minutes.  Peel under running cool water. This step is critical for easy peeling.

Eggs are such a perfect food, and there are so many great ways to make them, that it’s difficult to get tired of them.

Blackboard sign for eggs at 25 cents behind a plate of deviled eggs and a box of brown eggs.
Tray of deviled eggs

Avocado Bacon Deviled Eggs

Plate of deviled eggs in rows of 3 different fillings: harissa, avocado and bacon and curry.
Low carb deviled eggs with an avocado filling and garnished with crumbled bacon
4.75 from 4 votes
Prep Time 20 minutes
Cook Time 10 minutes
Servings 6
Calories 117

Equipment

  • large bowl For ice bath
  • small bowl For mashing filling

Ingredients

  • 6 eggs
  • 1 avocado
  • 1.5 tsp lime juice
  • 3 tbsp mayonnaise
  • ¼ tsp colman's mustard powder
  • ¼ tsp salt
  • ¼ tsp black pepper
  • crumbled bacon for garnish, optional

Instructions
 

  • Cut hard-boiled eggs lengthwise in half.  Carefully remove yolks to a small bowl.  You can either scoop the yolks out carefully with a spoon, or gently squeeze the edges of the egg together and let the yolk fall out.  Mash yolks thoroughly with a fork and set aside.

    6 eggs
  • Peel and pit a "ripe" avocado.  In medium bowl combine avocado, lime juice mayo, and mustard.  Add broken up yolks and mix well.  Season mixture to taste with salt and pepper.
    1 avocado, 1.5 tsp lime juice, 3 tbsp mayonnaise, 1/4 tsp colman's mustard powder, 1/4 tsp salt, 1/4 tsp black pepper
  • Spoon mixture into egg whites and garnish with freshly crumbled bacon or smoked paprika.  Hold off on garnish if you are preparing ahead.  
    Can be made 8 hours ahead.  Cover and refrigerate.
    crumbled bacon

Notes

Method for  Perfect  Hard Boiled Eggs
  1. Make sure you are not using extremely fresh eggs, as they are invariably harder to peel. Opt for eggs around 2 weeks old before making hard-boiled eggs if possible.
  2. Place the eggs in a single layer in the bottom of a pot and cover with water (covering with at least 1 inch of water).  Turn the heat on high and bring the pot to a boil, uncovered.
  3. When the water has come to a boil, remove the pot from the heat, cover, and let it sit 8 minutes for soft boiled and 10 minutes for hard boiled.
  4. While waiting for pot to boil, fill a large (emphasize “large”) bowl with ice cubes and cold water.  Transfer the boiled eggs to the ice water after 8-10 minutes and let them sit in ice water for 5-10 minutes.  Peel under running cool water. This step is critical for easy peeling.

Nutrition

Calories: 117kcalCarbohydrates: 3gProtein: 6gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 164mgSodium: 162mgPotassium: 226mgFiber: 2gSugar: 0.4gVitamin A: 288IUVitamin C: 4mgCalcium: 29mgIron: 1mg
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  1. […] spring rolls; gruyere-rosemary beer bread; bacon and asparagus breakfast pizza; pork ossu buco; deviled eggs, three ways; and Mussaman corned […]

  2. Anonymous says:

    Tried the yummy pear and rosemary jam. Very good!

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