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Dyeing eggs is fun for the whole family, but someone's got to eat the dozens of hardboiled eggs that result—and that's no yolk. A platter of deviled eggs is the perfect solution: they're easy-to-make, crowd-pleasing, pop-in-your-mouth appetizers that get everyone's appetite going for Easter dinner. But there's no need to stick strictly to tradition when whipping up the deviled egg filling. Instead of relish, why not spice things up with a little jalapeño, or even hot and trendy Sriracha sauce?
Use the basic recipe below to get you going, then stir in your favorite mix-ins from the variations that follow to add flavor to your deviled eggs. Even if you don't dye eggs, you might want to boil up a dozen just to give these creative combinations a try. Trust us, they are all they're cracked up to be.
Lemon-Chive Deviled Eggs: Reduce the amount of mayo to 2 tablespoons and add 3 tablespoons crème fraîche, the zest of 1 medium lemon, and 1 tablespoon minced chives to the yolk filling. Garnish with additional chives and lemon zest if desired.
Mediterranean Deviled Eggs: Add 1 tablespoon crumbled feta cheese, 1 tablespoon thawed frozen spinach (squeezed dry), and 2 teaspoons chopped capers to the yolk filling. Garnish with additional chopped capers if desired.
Spicy Sriracha Deviled Eggs: Add 1 tablespoon minced scallions and 2 teaspoons Sriracha sauce to the yolk filling. Garnish with a sprinkling of sesame seeds and a few extra drops of Sriracha if desired.
Spicy Bacon Deviled Eggs: Finely chop 2 strips cooked bacon and add to the yolk filling along with 1 tablespoon finely shredded Cheddar cheese and 1 teaspoon minced jalapeño pepper (or more to taste). Garnish with additional bacon pieces if desired.
Blue Cheese Deviled Eggs: Add 2 tablespoons crumbled blue cheese and 1 tablespoon stone-ground mustard, and a pinch of smoked paprika to the yolk filling. Garnish with a sprinkling of paprika if desired.