High Heeled Hostess Deviled Eggs

These High Heeled Hostess Deviled Eggs are the perfect Easter appetizer, featuring Wickles Relish for a tangy, slightly spicy kick and Duke’s Mayo for the ultimate creamy texture. This recipe includes elevated gourmet variations to impress your guests, plus expert hosting tips to ensure they turn out perfectly every time!

Classic Deviled Eggs Base Recipe

Ingredients:

• 6 large eggs, hard-boiled and peeled

• 3 tbsp Duke’s Mayonnaise

• 1 tbsp Wickles Relish (drained slightly)

• 1 tsp Dijon mustard

• 1/4 tsp smoked paprika

• Salt & freshly ground black pepper to taste

• Garnish: fresh chives, smoked paprika, or a thin slice of pickled jalapeño

Instructions:

1. Perfectly Boil the Eggs – Place eggs in a pot, cover with water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 12 minutes. Transfer to an ice bath for 10 minutes before peeling.

2. Make the Filling – Slice the eggs in half lengthwise and scoop the yolks into a bowl. Mash until smooth.

3. Mix Until Creamy – Add Duke’s mayo, Wickles Relish, Dijon mustard, smoked paprika, salt, and pepper. Stir until fully combined and creamy.

4. Fill the Eggs – Spoon or pipe the mixture back into the egg whites.

5. Garnish & Serve – Sprinkle with smoked paprika and chives or elevate your eggs with the gourmet variations below.

   
   

Elevate Your Deviled Eggs – Hosting Like a Pro!

Want to make these deviled eggs unforgettable? Try these gourmet variations:

1. Elegant & Luxurious

• Caviar & Crème Fraîche – Add a small dollop of crème fraîche and top with a spoonful of caviar.

• Smoked Salmon & Dill – Fold in finely chopped smoked salmon and garnish with a sprig of fresh dill.

• Truffle & Parmesan – Mix in a few drops of truffle oil and top with grated Parmesan.

2. Southwest & Spicy

• Chipotle & Lime – Blend in chipotle in adobo sauce and a squeeze of lime for a smoky, zesty twist.

• Bacon & Jalapeño – Stir in crispy bacon bits and garnish with a thin slice of pickled jalapeño.

• Guacamole Deviled Eggs – Replace half the mayo with mashed avocado and top with cotija cheese.

3. Fresh & Herbaceous

• Pesto & Sun-Dried Tomato – Mix in a spoonful of basil pesto and top with a sliver of sun-dried tomato.

• Caprese-Inspired – Garnish with a mini basil leaf and a roasted cherry tomato.

• Everything Bagel Seasoning – Sprinkle with everything seasoning for a fun, brunch-inspired bite.

High Heeled Hostess Expert Tips for Perfect Deviled Eggs

• Use Older Eggs – Eggs 7-10 days old peel easier than fresh ones.

• Ice Bath Trick – After boiling, immediately transfer eggs to ice water to prevent overcooking and help with peeling.

• Mash for a Smooth Texture. Use a fine-mesh sieve or food processor to get the creamiest filling.

• Pipe for Elegance – Use a piping bag with a star tip for a chic and polished look.

• Chill Before Serving – Let the eggs rest in the fridge for at least 30 minutes to enhance the flavor.

• Prep Ahead – Make the filling a day in advance and store it separately. Assemble it right before serving for the freshest taste.

These High Heeled Hostess Deviled Eggs are guaranteed to be the star of your Easter table—or any elegant gathering!