If deviled eggs are a staple on your Easter dinner table, we’ve got three flavor ideas for you to take your egg game up a notch. See below for our fool-proof base recipe, then pick your flavor or try all three!

Classic with Brown Mustard
- 1 teaspoon brown mustard
- 1 teaspoon pickle juice (substitute for vinegar)
- Garnish: finely minced chives

Hot Horseradish
- 2-3 teaspoons horseradish (depending on your heat tolerance)
- Garnish: finely minced chives

Curry, Chervil and Chive
- 1 teaspoon butter
- 2 teaspoons curry powder
- 1 teaspoon finely minced chives
- 2 teaspoons finely minced chervil
- 1 tablespoon lemon juice (substitute for vinegar)
- Garnish: A few sprigs chervil leaves and finely minced chives
PRO TIP: Curry powder, like many spices, releases its flavor with heat. Heat the butter and curry powder on a low stovetop before you add it into the yolk mixture. When it’s fragrant, you’ll know it’s ready.

Fool-Proof Deviled Eggs Base Recipe
- 6 eggs (use up your older eggs, fresh eggs are much harder to peel)
- 1/4 cup mayonnaise
- 1 teaspoon vinegar
- 1/8 teaspoon salt
- Freshly ground pepper
- Place 6 eggs in a sauce pan and cover water, 1 1/2″ above the eggs.
- Bring to a full rolling boil.
- Turn off the heat and let sit on the hot stove top for 15 minutes.
- Rinse the eggs in cold water for at least one minute to cease cooking.
- Peel the eggs shells and discard in the compost.
- Slice the eggs lengthwise, carefully pop out yolks into a small mixing bowl, and set the egg white halves aside.
- Break apart the egg yolks with a fork.
- Mix in the mayonnaise, vinegar (or substitute). Add salt and pepper to taste.
- Depending on your flavor profile, add the remaining ingredients and mix well.
- Garnish with paprika, finely minced chives and/or chervil.
PRO TIP: Like you would with icing, spoon the yolk filling into a small sandwich bag and squeeze into a bottom corner. Cut the tip of the corner off with scissors (about 1/4″). Squeeze the yolk mix into the egg white halves in a spiral motion, starting in the middle, filling in the sides, then topping off the top.
