Deviled Eggs Three Ways

Written by Recipes

My sister-in-law got me a cookbook for the holidays that kind of threw me for a loop – in the best possible way. It’s called Egg Shop, by the proprietors of the restaurant of the same name in New York. Yes, this 300 page book is entirely made up of recipes involving eggs, with cocktail recipes at the end… you know, for good measure! It has full sandwich and entree recipes like you would typically expect, plus some things you wouldn’t. But also, incredibly detailed, technical and science-y instructions on how to cook each of the most basic types of eggs. What I learned from these first 50 some odd pages on the basics of eggs:

  1. There is way more to write about eggs than I ever thought possible
  2. I have never cooked eggs properly my entire life!

The past couple months, I’ve been opening it up here and there and trying to make each style egg the way they say to do it. Each time, it turns out to be the best GD egg I’ve ever made. My life has been changed forever!

Along those same eggy lines; this may sound odd, but I’m 31 and just made my first deviled eggs ever last year for Easter. I know… late bloomer. They were a hit, as deviled eggs usually are. So for Easter this year, I’m gonna try and take it a step further with my new found knowledge. I did a test this past weekend using my new Egg Shop book to make the best hard boiled eggs, and tried out a couple different flavors in the mixture to spice things up. I made classic deviled eggs, tikka masala deviled eggs, and in true Maryland fashion – crab deviled eggs.

I started out by making the classic mixture with the yolks. I used this for the classic and crab flavors. Once I had those filled, I mixed my favorite store bought tikka masala sauce with the rest of the mixture. I’m terrible at Indian cuisine from scratch, so I semi-homemake that stuff! To top off the tikka masala, I added crumbled bacon. To finish off the crab flavored eggs, I simply added a lump piece of crab to each egg, and instead of sprinkling with paprika, I used Old Bay seasoning.

Jordan and I taste tested each flavor and our favorite was………. CRAB! A simple and still classic tasting deviled egg which we liked, with our favorite seafood and seasoning on top. Old Bay really can go on anything! We also really liked the tikka masala, but you have to love Indian to enjoy these.

There are so many recipes I found all over the place to fancy up your deviled eggs. It was so hard to choose what to make this go around. They ranged from super easy like the ones here, to a bit more time consuming depending on how involved you want your deviled eggs to get. But the good base of making a great hard boiled egg was key, all thanks to my new Egg Shop book. This little experiment has only begun to open the door for me to play with my food more 😉 Easter/Passover this year is going to taste amazing!

Classic Deviled Eggs

Course Appetizer
Servings 12 Deviled Eggs


  • 6 Hard Boiled Eggs halved, yolks removed
  • 1 tbsp Dijon Mustard
  • 1 tbsp Fresh Lemon Juice
  • 1 cup Mayo
  • 1 tsp Sea Salt
  • Pinch Paprika for garnish


  1. Add enough water to a sauce pan so there is at least 1 inch of water covering all the eggs. Add 1 tsp each white vinegar and salt, then bring to a rolling boil. Gently lower the eggs into the water and cook for about 12 minutes. When the timer is done, quickly remove the eggs and drop into an ice bath to stop the cooking process. Once the eggs are cool, peel them and cut them in half, placing the yolks in a separate bowl. 

  2. Mash up the yolks, then mix together with the mustard and lemon juice. Then fold in the mayo and sea salt.

  3. Spoon the mixture into the egg whites, or pipe it in using a plastic bag with the corner cut off. Sprinkle the top with paprika to garnish.

Recipe Notes

To make peeling easier, you can add a tiny bit of baking soda to make the shells more brittle. 

To make the mixture smoother, the Egg Shop author suggests pureeing the yolks in a food processor first, or shredding them on a fine cheese grater or a fine-mesh sieve.  

Tikka Masala Deviled Eggs

Course Appetizer
Servings 12 Deviled Eggs


  • Filling from Classic Deviled Eggs
  • 1/4 cup Tikka Masala Sauce or to taste
  • 2 strips Bacon crumbled
  • Paprika for garnish


  1. Prepare the deviled egg filling from the Classic Deviled Eggs recipe, then fold in the tikka masala sauce. Fill the egg whites with the mixture. Top off with crumbled bacon and sprinkle with paprika.

Crab Deviled Eggs

Course Appetizer
Servings 12 Deviled Eggs


  • Filling from Classic Deviled Eggs
  • 12 pieces Lump Crab Meat
  • Old Bay Seasoning for garnish


  1. Prepare the deviled egg filling from the Classic Deviled Eggs recipe and fill the egg whites with the mixture. Top each with a piece of lump crab meat and sprinkle with Old Bay seasoning. 

Last modified: March 23, 2018