Four Ways to Make Deviled Eggs with a Few Ingredients

Deviled eggs are a delicious snack that's quick and easy-to-make. Plus, they can be made with all kinds of ingredients that are very healthy and nutritious. 
Four Ways to Make Deviled Eggs with a Few Ingredients

Last update: 25 November, 2020

Everyone has eggs in their kitchen. This ingredient has a wonderful flavor and texture, it’s high in protein and inexpensive. They’re very versatile, so you can make deviled eggs in so many different ways with just a few ingredients.

Deviled eggs are great as an appetizer, snack, or a fun dinner. With just a few ingredients, you can learn how to make some delicious deviled eggs that can be served either hot or cold. This is a healthy alternative that pleases the dietary needs of different kinds of guests.

Let’s take a look at them.

1. Fried tomato and tuna deviled egg

Deviled Eggs

Ingredients

  • 8 eggs
  • 2 cans of tuna in oil or natural
  • 3 tablespoons of fried tomato (45 ml)
  • 2 tablespoons of pitted olives (30 g)
  • 3 tablespoons of roasted peppers (45 g)
  • Salt and pepper (to taste)

Mayonnaise

  • 1 egg whites
  • 2 tablespoons lemon juice (30 ml)
  • 1 cup of sunflower oil (250 ml)
  • Salt
  • Chopped garlic

Instructions

  • Boil the eggs in a pan with water for 10 minutes. Afterward, put the eggs in cold water for 10 minutes, then peel them.
  • Place the eggs inside a processor or blender. Then, add a half a cup of oil, a juiced lemon, and salt.
  • Start blending and gradually add the rest of the oil. Once done, place it in the refrigerator.
  • Cut the peeled eggs in half. Separate the egg yolks and put them to the side.
  • Put the tuna, fried tomatoes, egg yolks, and olives in a bowl and thoroughly mix them together. The objective is to make a paste that you can a pinch of salt and pepper to.
  • Fill in the egg whites with the mixture.
  • Cover them with the mayonnaise, and if you want, you can add a bit of minced garlic.
  • Garnish with strips of pepper and finely chopped olives.

2. Au gratin deviled eggs with ham

Deviled Eggs

Ingredients

  • 4 eggs
  • Ham (250 g)
  • 1 tablespoon mustard (15 ml)
  • A tablespoon of mayonnaise (15 ml)
  • ¾ cup mozzarella cheese (100 g)
  • 1 cup of pitted olives  (50 g)
  • Vinegar
  • Salt
  • Pepper

Instructions

  • Boil the eggs in water with a saucepan, add a splash of vinegar to make the peeling easier. Cook the eggs for about 12 minutes.
  • For the filling mix the cooked egg yolks, mayonnaise, mustard, and the ham cut into short, fine strips in a bowl.
  • Mix until you get a cream, which you can add a pinch of salt and ground pepper to.
  • Fill the eggs with the mixture and cover with shredded mozzarella cheese.
  • Bake at 180°C for 10 minutes or until the cheese is au gratin. Be careful that the cheese melts without burning it.
  • Serve the deviled eggs and garnish with olives.

3. Deviled eggs with vegetable and bechamel sauce

Ingredients

  • 8 eggs
  • ½ onion
  • 1 tomato
  • ½ eggplant
  • ½ red pepper
  • 2 jars of bechamel sauce (400 ml)
  • ½ cup grated cheese (about 50 g)
  • 3 tablespoons olive oil (45 ml)
  • Salt
  • Pepper

Instructions

  • First, set the oven to 190 °C
  • Cut the onion, eggplant, and red pepper into small pieces.
  • Sauté the onion and bell pepper in a skillet on low heat for 10 minutes. Then, add the eggplant and cook five more minutes.
  • Add the tomato, preferably grated. Add salt and pepper and cook for 20 minutes.
  • Boil the eggs for 10 minutes. Remove from heat, let them cool down and peel.
  • Cut the eggs in half and mix the yolks with the sautéd vegetables. Then, fill with the vegetable mixture.
    Place the eggs in a baking dish, cover with bechamel sauce and sprinkle with plenty of cheese.
  • Bake for 10 minutes. Then place the oven for au gratin and leave them five minutes.
  • Serve with toasted bread.

Check out this article, too: 9 Reasons to Eat Avocados for a Healthy Body

4. Deviled eggs with guacamole

Ingredients

  • 8 eggs
  • 2 ripe avocados
  • Two juiced limes
  • 2 ripe tomatoes
  • 2 small onions
  • 1 clove of garlic (5 g)
  • 1 tablespoon of cilantro (15 g)
  • Salt and black pepper

Instructions

  • Cook eggs in plenty of water for 10 minutes.
  • Open the ripe avocados and remove the pit. With a soup spoon scoop out the flesh and place in a bowl.
  • Add the lime juice to prevent it from browning.
  • Add the yolks, and finely chopped onion, garlic and tomato.
  • Thoroughly stir the ingredients together.
  • Add salt and pepper to taste.
  • Then, cut the eggs in half and fill with the guacamole.
  • Serve with nachos and sour cream.
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  • Olsson, V., Håkansson, A., Purhagen, J., & Wendin, K. (2018). The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise. Foods. https://doi.org/10.3390/foods7010009