Devilled Eggs – Three Ways

Whether you’ve got leftover hard-boiled eggs from Easter painting sessions or you’re throwing a Mad Men themed party, these little deviled egg puppies are a great way to serve as a starter, finger food or to keep in the fridge for a snack. I wanted to create three different flavours for the filling using the yolk and sautéed onion as a base. They’re easy and fast but full of flavour. I hope you like them.


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Devilled Eggs Three Ways

Devilled Eggs - Three Ways

Prep Time: 25 minutes
Cook Time: 10 minutes
Author: Irena Macri
Servings: 6
Course: Appetizer
Cuisine: British
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Calories: 111kcal
In this recipe, I share three delicious ways you can prepare devilled eggs. Great as finger food or a snack.


  • 6 eggs free-range
  • 1 medium white onion finely diced
  • 1 teaspoon ghee or coconut oil

Guacamole & bacon filling

  • 1 rasher streaky bacon diced
  • 1.5 tablespoons avocado mashed
  • Zest of 1/4 of lime
  • 1 teaspoon lime juice
  • 1/2 teaspoon mayo
  • 2 egg yolks
  • Coriander and hot sauce to garnish

Ginger & curry carrot

  • 2 tablespoons carrot about 1/2 medium carrot, finely grated
  • 1 teaspoon grated fresh ginger or powder
  • 1/2 teaspoon curry powder
  • Pinch of sea salt
  • 1/2 teaspoon mayo
  • 2 egg yolks
  • Diced spring onion and fried shallots to garnish

Pumpkin seed & sun-dried tomatoes

  • 1 tablespoon semi-dried tomatoes chopped
  • 1 teaspoon pumpkin seed oil OR extra-virgin olive oil
  • Pinch of sea salt
  • Pinch of pepper
  • 2 egg yolks
  • 1/2 teaspoon mayonnaise
  • Pumpkin seeds & sun-dried tomatoes to garnish


  • Place eggs in a saucepan with cold water and bring to boil. Cook for 7 minutes, then rinse under cold water and leave in some cold water for a couple of minutes to cool. Peel carefully, then cut across in the middle and gently remove the yolks to a bowl.
  • Sauté onion in ghee or coconut oil for 3-4 minutes on medium-low heat, until translucent and lightly golden. Divide and remove to three small bowls.
  • For bacon & guacamole: Place diced bacon in the frying pan and cook for 3-4 minutes until crispy. Remove to one of the bowls with the onion. Add avocado, 2 egg yolks, mayo lime zest and juice and mash together. Fill four of the egg white halves and garnish with coriander/cilantro and hot sauce, maybe some bacon pieces.
  • For ginger & carrot: Place carrot and ginger in the frying pan and add back the onion from one of the bowls. Sprinkle with curry powder and sea salt, add a little more ghee or coconut oil if dry. Pan fry for a minute or two, then transfer to a bowl with 2 egg yolks and mayo, mash together and fill four more egg white halves. Garnish with diced green onion.
  • For pumpkin seed & semi-dried tomatoes: Combine and mash together diced semi-dried tomatoes, pumpkin seed oil, 2 egg yolks, sea salt, pepper and mayo. Fill the rest of the egg whites and garnish with pumpkin seeds and a slice of semi-dried tomato.


Nutritional value is an approximation or average of the three recipes including egg and mayonnaise. Actual calories and macros may vary.


Calories: 111kcal | Carbohydrates: 1g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 293mg | Sodium: 70mg | Potassium: 74mg | Sugar: 0.2g | Vitamin A: 411IU | Calcium: 40mg | Iron: 1mg
Keywords: Appetizer, Low-Carb, Paleo, Eggs, Boiled Eggs
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Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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