Deviled Eggs are a timeless appetizer that never goes out of style. Whether you’re hosting a backyard barbecue, planning a holiday gathering. or simply craving a savory snack, these little bites of deliciousness are sure to please.
On the menu today are three variations that will elevate your deviled egg game: Italian, Shrimp & Spring Pea, and Lemon Shallot.
What is a bridal shower, or any shower for that matter, without the plate of Deviled Eggs? Inevitably someone’s aunt or grandmother brings them, right? Well, I wasn’t going to let Megan’s bridal shower happen without some eggy deliciousness. It’s just necessary. Anyway, yes, it’s Megan, from Country Cleaver, virtual bridal shower!!
Megan and I have been blogging friends for a year or so. We instantly hit it off and were fast friends. She lives in the same state as I do and grew up in the area of the state where I live. That means that I occasionally get to see her smiling face. Case in point, last Sunday. She was on my side of the mountains finalizing her wedding plans and stopped by Casa de Farmgirl on her way back home. We sat on the patio and talked blogging, weddings and life. It’s always great to see her and I look forward to many more warm summer days on the patio when she moves back this way.
Julie from Table For Two Blog sent out an email asking if some of Megan’s online friends would like to get together and throw her a virtual bridal shower. Of course I did…I love Megan (see above). I’m sure you’re wondering what everyone else brought to this party, right? Well prepare your eyes and grab something for the drool.
Appetizers
- Cheesy Edamame Crostini – Running to the Kitchen
- Caramelized Onion & Goat Cheese Puffs – Comfortably Domestic
- Easy Bacon Cream Cheese Roll-Ups – My Life as a Mrs.
- Sausage & Red Pepper Stuffed Mushrooms – Baked by Rachel
- Retro Cheese Cookies – Decadent Philistines Save the World
Drinks
- Blueberry Lemonade Spritzers – Simply Scratch
- Lemon-Berry Granita with Balsamic & Basil – Bake Your Day
Mains
- Fresh Melon & Crispy Proscuitto Salad – A Recipe Junkie
- Greek Salmon Wraps – Inside NanaBread’s Head
Desserts
- Eton Mess Shooters – London Bakes
- Mini Cherry Pies – Table for Two Blog
- Summer Strawberry Jello Pie – Lauren’s Latest
- Red Velvet Ice Cream Cupcakes – Cravings of a Lunatic
- Good for You Bars – Tenaciously Yours
- Cheesecake Stuffed Strawberries – La Petite Pancake
Are you starving? I sure am! I hope you had a chance to visit these talented ladies. Megan – if you’re reading this, I hope you know how much you’re loved!! I’m so happy for you and Ben and hope your wedding day is everything you’ve dreamed of! XO darlin!!
Now to make some deviled eggs. I promise they aren’t what you’ll expect.
Deviled Eggs 3 Ways Recipe
Ingredients
- 9 eggs, boiled and cooled
- ½ cup mayonnaise, or more if desired
Italian Deviled Eggs
- â…“ yolk & mayonnaise mixture
- 2 tsp grated Manchego cheese
- 3 basil leaves, minced
- 1 slice prosciutto, pan fried until crisp, crumbled
- salt and pepper, to taste
Shrimp & Spring Pea Deviled Eggs
- â…“ yolk & mayonnaise mixture
- 2 tsp bay shrimp, coarsely chopped
- 2 tsp peas, fresh or frozen, halved if large
- ½ tsp Dijon mustard
- salt and pepper, to taste
Lemon-Shallot Deviled Eggs
- 2 tsp shallot, minced
- 1 tsp fresh lemon juice
- ½ tsp Dijon mustard
- salt and pepper, to taste
Instructions
- Slice eggs in half lengthwise and remove the yolk to the bowl of a food processor, reserving whites on a serving platter. Add mayonnaise and puree until smooth. Divide into thirds.
Italian Deviled Eggs
- Add the Manchego, crumbled prosciutto and basil leaves to the 1/3 yolk mixture and season with salt and pepper. Stir well to combine and either pipe or spoon the mixture into 6 of the egg white halves. Top with small basil leaves and a piece of prosciutto, if desired.
Shrimp & Spring Pea Deviled Eggs
- Add the shrimp, peas and dijon to the 2nd 1/3 yolk mixture and season with salt and pepper. Stir well to combine and either pipe or spoon the mixture into 6 of the egg white halves. Top with a whole bay shrimp and a pea, if desired.
Lemon-Shallot Deviled Eggs
- Add the shallots, lemon juice and dijon to the last 1/3 yolk mixture and season with salt and pepper. Stir well to combine and either pipe or spoon the mixture into the final 6 egg white halves. Top with tiny slivers of lemon peel, if desired.
- Serve immediately or cover and refrigerate.
Save this Recipe!
Easily save this recipe to your own recipe collection box and come back to it anytime you want!
Nutrition
*Nutritional information is not guaranteed to be accurate.
Did you try this recipe?
Please Leave a Review & Star Rating!
Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
All 3 of these deviled egg recipes are top notch! If you want something a little more impressive than the classic deviled eggs, these are for you.
I didn’t realize you two lived near eachother, fun! Deviled eggs are awesome, love your variations!