Deviled Eggs 3 Ways Recipe

This easy customizable recipe for Deviled Eggs 3 Ways includes Italian, Shrimp & Spring Pea, and Lemon-Shallot. Elevate your deviled egg game with these gourmet twists on a classic appetizer.

Prep Time 15

Cook Time 14

Chill Time 1

Total Time 1 29

Servings Deviled Eggs

Author Heather

Ingredients

9 eggs boiled and cooled
½ cup mayonnaise or more if desired

Italian Deviled Eggs

⅓ 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

⅓ 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

Get Recipe Ingredients

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.

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