Creamy Glammed Up Deviled Eggs

You know how they say everything comes back into style? We feel this way about deviled eggs. What used to be an old school snack for housewives in the 40’s and 50’s, is becoming a highlight on menus in trendy hot spots throughout the country. We LOVE how Jackie them to the NEXT level with caviar and more. Just in time for NYE!


  • 6-8 hard boiled eggs; sliced, yolks removed
  • yolks of 6 hard boiled eggs
  • 1/4 cup favorite mayo + 1-2 more tbsp
  • 4 ounces goat cheese
  • 3 tsp dijon mustard
  • kosher salt + cracked pepper to taste

Fun toppings:

  • sturgeon caviar
  • salmon roe
  • wasabi roe
  • chopped turkey bacon
  • chopped fresh dill or parsley
  • smoked salmon, creme fraiche, capers
  • everything bagel seasoning
  • togarashi
  • old bay, paprika, or cayenne


  1. HOT TIP: Jackie likes to hard boil eggs in the instant pot or pressure cooker- she finds peeling is super easy. To do this, cook for 5 minutes. Release the heat, and place in an ice bath for 2 minutes and then peel. If not, bring pot to boil, add eggs, lower to low simmer and place a lid on them for 12 minutes, then ice bath/peel
  2. With an electric mixer, blend the 1/4 cup of mayo, yolks, mustard and goat cheese until a super creamy consistency. Add a little bit more mayo if the mixture seems a bit thick
  3. Then, either use a spoon or a pastry bag to fill the eggs with the yolk mixture. For a holiday like New Years, I like to use a pastry bag with swirly tip
  4. Now that the eggs are filled, it’s topping time! Make it special & use some of the toppings suggested above

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