If you love good old-fashioned deviled eggs, you should love this! Here’s a collection of deviled egg recipes from the 1960s and 1970s, although they’re not all of that era — many of these how-to guides really had been handed down from parents and grandparents.
You’ll also find some old-school tips on making the perfect “boiled” egg from which to make a batch of deliciously divine eggs.
22 different divinely delicious classic deviled egg recipes
The ingenious early settlers developed many new ways to use eggs, and a truly American innovation is the “deviled egg.”
When first created, it was made with dry mustard. Deviled eggs, which became a standard at picnics and church suppers, have since changed, and now prepared mustard is most often used to add the necessary tang.
How to cook hard-boiled eggs (1972)
The first step to fine deviled eggs is boiling the eggs. And realistically, they are not boiled at all, but cooked in very hot water.Boiling and/or overcooking toughens egg white and makes the yolks dry and mealy. Overcooking also causes the dark circle surrounding the yolks, which detracts from the looks of boiled eggs.
This is the method the Poultry and Egg National Board recommends for perfect hard-cooked eggs:
To make shelling easier (especially if eggs are very fresh) prick large ends of eggs with a pin or hatpin [before cooking].
Place eggs in saucepan and cover with enough cold water to come at least an inch above eggs. Bring rapidly to a boil. Turn off heat immediately or set pan off heat to prevent further boiling. Cover and let stand in hot water 15 minutes.
Cool promptly by plunging eggs into cold water. This makes shells easier to remove, and helps prevent dark circle around egg yolks.
Crack egg shells all over by tapping gently on a hard surface, then rolling egg between hands to loosen shells. Peel off shells, starting at large ends. Holding the egg under running water helps to loosen shells. Hard-cooked eggs are most easily shelled when freshly cooked, but shelled eggs should be covered carefully to prevent drying out.
If you prefer starting eggs to cook in boiling water, the eggs should be warmed slightly in warm water before lowering into the boiling water. The heat should be reduced and the eggs allowed to simmer for 20 minutes. The eggs should be cooled promptly and shelled.
Hard-cooked eggs should be refrigerateduntil served. Deviledeggs ditto. And don’t let them hang around too long on a relish tray or picnic plate — the tops dry out, delicate flavor may be lost, and the eggs could become contaminated with harmful bacteria.
1. BASIC DEVILED EGGS RECIPE
6 hard-cooked eggs
A teaspoon dry mustard
1/2 teaspoon salt
1/3 cup mayonnaise
Paprika
Shell eggs and cut in halves lengthwise. Carefully scoop out yolks and mash well with a fork or back of a spoon. Add mustard, salt and mayonnaise to egg yolks and blend well. Pile yolk mixture into whites, sprinkle with paprika, if wished. Cover and chill well before serving. Makes 12 servings.
2. SHARP DEVILED EGGS
6 hard-cooked eggs
1/ 2 teaspoon salt
2 teaspoons prepared mustard
1 to 1-1/2 tablespoons vinegar
Paprika for garnish
Shell eggs and cut in halves lengthwise. Carefully swap out yolks and mash well with a fork or back of a spoon. Add salt, mustard and vinegar to make a smooth paste. Blend well. Pile yolk mixture into whites. Sprinkle with paprika, if wished.
Cover and chill before serving. Makes 12 servings.
3. CHEESE DEVILED EGGS RECIPE
Add 1/2 cup grated cheddar or crumbled blue cheese, a dash of garlic salt and hot pepper sauce to yolk mixture for basic or sharp deviled eggs.
4. DEVILED EGGS WITH CHICKEN
Add 2 cups finely diced cooked chicken to yolk mixture for basic or sharp deviled eggs. Reduce mustard in basic deviled eggs to 1/2 teaspoon, in sharp deviled eggs to 3 teaspoons.
5. CHICKEN LIVER DEVILED EGGS
Saute 1/2 pound chicken livers in 2 tablespoons butter or oil until done. Force warm chicken livers through a sieve or mash with a fork. Omit mustard in egg yolk mixture for basic or sharp deviled eggs. Add 1/4 teaspoon nutmeg and teaspoons minced onion to livers. Combine livers with egg yolk mixture, and stir in 2 slices crisp bacon, crumbled, and a tablespoon sherry.
6. CRAB DEVILED EGGS
Add 3/4 cup flaked crab meat and 1/4 cup diced celery to yolk mixture for basic or sharp deviled eggs.
7. HAM DEVILED EGGS RECIPE
Omit salt in basic or sharp deviled eggs and reduce mayonnaise to 2 tablespoons for basic and vinegar to 1/2 tablespoon for sharp deviled eggs. Blend in one 2-1/4-ounce can deviled ham and 1/8 teaspoon horseradish.
8. TUNA-CAPER DEVILED EGGS
Drain a 6-1/2-ounce can tuna and add to egg yolk mixture for basic or sharp deviled eggs. If wished, mustard may be omitted. Mix in a tablespoon capers. Top filled egg halves with one or two capers each.
9. LOBSTER DEVILED EGGS RECIPE
Pick over 1/2 pound cooked lobster meat and dice fine. Add lobster meat, a teaspoon chili sauce. a teaspoon diced green pepper and 1/2 teaspoon grated onion to egg yolk mixture. Omit mustard.
10. HERBED DEVILED EGGS
Add 1/4 to 1/2 teaspoon herb, such as minced chives, caraway seeds, shallots, thyme or curry powder to yolk mixture for basic or sharp deviled eggs.
11. CAVIAR DEVILED EGGS
Put about 1/2 teaspoon black or red caviar in egg white before filling with yolk mixture for basic or sharp deviled eggs. Lemon juice may be used instead of vinegar in sharp deviled eggs. Each egg half may be topped with a dot of caviar on the yolk.
12. ANCHOVY DEVILED EGGS
Mash 1 or 2 anchovy fillets and blend with yolk mixture for basic or sharp deviled eggs. Lemon juice may be used instead of vinegar in sharp deviled eggs. Each egg half may be topped with an anchovy fillet.
13. OLIVE OR PICKLE DEVILED EGGS RECIPE
Blend 2 or 3 tablespoons finely-chopped olive, dill or sweet pickle into egg yolk mixture for basic or sharp deviled eggs. Top each filled egg with a thin sliver of olive or pickle.
14. SHRIMP DEVILED EGGS
Mash or finely chop enough shelled and cleaned shrimp to make 1/2 cup. Blend into egg yolk mixture for basic or sharp deviled eggs. Tap each filled egg with a tiny shrimp.
15. MEXICAN DEVILED EGGS
6 hard-cooked eggs
1/4 cup (1 oz.) shredded cheddar cheese
3 tablespoons taco sauce
1/4 teaspoon chili powder
1/4 teaspoon salt
Sliced, pitted ripe olives
Cut eggs in half lengthwise; remove and mash yolks. Blend in cheese, taco sauce, chili powder and salt. Refill egg whites using approximately 1 tablespoon of mixture per egg half. Garnish with olive slices. Chill. Makes 12 deviled halves.
16. ITALIAN DEVILED EGGS RECIPE
6 hard-cooked eggs
1/4 cup mayonnaise or salad dressing
3 tablespoons taco sauce
1/4 teaspoon chili powder
1/4 teaspoon salt
Sliced, pitted ripe olives
Cut eggs in half lengthwise; remove and mash yolks. Blend in cheese, taco sauce, chili powder and salt. Refill egg whites using approximately 1 tablespoon of mixture per egg half. Garnish with olive slices. Chill. Makes 12 deviled halves.
17. ITALIAN PARMESAN DEVILED EGGS
6 hard-cooked eggs
1/4 cup mayonnaise or salad dressing
1-1/2 tablespoons Parmesan cheese
1/2 teaspoon crushed oregano
1/8 teaspoon garlic powder
Sliced cherry tomatoes
Cut eggs in half lengthwise; remove and mash yolks. Blend in mayonnaise, cheese, oregano and garlic powder. Refill egg whites using approximately 1 tablespoon of mixture per egg half. Garnish with tomato slices. Chill. Makes 12 deviled halves.
18. INDIAN DEVILED EGGS
6 hard-cooked eggs
1/4 cup plain yogurt
2 tablespoons toasted slivered almonds, ground
1/2 to 3/4 teaspoon curry powder
1/4 teaspoon onion or garlic salt
Parsley flakes
Cut eggs in half lengthwise; remove and mash yolks. Blend in yogurt, almonds, curry powder and onion salt. Refill egg whites using approximately 1 tablespoon of mixture per egg half. Garnish with parsley flakes. Chill. Makes 12 deviled halves (6 whole eggs).
19. DEVILED EGG DELUXE
6 hard-cooked eggs
3 tbsp. mayonnaise
2 tsp. dry mustard
2 tsp. lemon juice
1-1/2 tsp. Worcestershire
1/4 tsp. salt
1/8 tsp. pepper
Cut eggs in half, lengthwise. Remove yolks and mash. Combine with mayonnaise, mustard, lemon juice, Worcestershire sauce, salt and pepper. Refill egg whites and garnish with parsley or sprinkle with paprika.
20. PICNIC DEVILED EGGS RECIPE
12 hard-cooked eggs
3-oz. pkg. cream cheese
1 tbsp. dry mustard
1 tbsp. French dressing
1 tbsp. Worcestershire
1/2 tsp. salt
Cut eggs in half, crosswise. Remove yolks and mash. Add softened cream cheese, blending until smooth. Blend in mustard, French dressing, Worcestershire sauce and salt. Refill egg whites. Put two halves together and fasten with wood pick lengthwise.
21. DEVILED EGGS WITH CAVIAR
12 hard-cooked eggs
1 tbsp. softened butter or margarine
1 tbsp. minced onion
1 tsp. lemon juice
Salt, pepper
6 tsp. caviar
Cut eggs lengthwise. Remove yolks and mash with butter to make. a smooth paste. Add onion, lemon juice, salt and pepper. Refill egg whites with yolk mixture. Top each with 1/2 tsp. caviar.
22. TUNA-STUFFED EGGS RECIPE
6 hard-cooked eggs
1/2 cup dairy sour cream
1/2 cup flaked tuna
1/8 tsp. curry powder
2 tsp. dry mustard
2 tsp. lemon juice
1-1/2 tsp. Worcestershire
1/4 tsp. salt
1/8 tsp. pepper
Parsley flakes
Cut eggs in half lengthwise. Remove yolks and mash. Combine with sour cream, tuna, curry powder, mustard, lemon“ juice, Worcestershire sauce, salt and pepper, blending. well. Refill egg whites. Garnish with parsley flakes, if wished.
