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Ryan Bogle’s Deviled Eggs – Three Ways


BLT Deviled Eggs

  • ½ cup mayonnaise
  • 1 T. honey mustard
  • 4 strips of cooked bacon, diced small
  • 1 cup cherry tomatoes, quartered
  • 1 cup basil leaves, chopped
  • To garnish: chili powder, chopped basil

Sriracha Deviled Eggs

  • ½ cup mayonnaise
  • 3 tsp. Dijon mustard
  • 4 tsp. Sriracha sauce
  • 1 tsp. lime juice
  • 2 tsp. fresh cilantro, finely chopped
  • To garnish: pickled carrots or daikon, chopped cilantro

Crispy Chorizo Eggs with Smoked Paprika

  • 6 oz. dry-cured chorizo, finely diced and cooked(cooking fat reserved)
  • ½ cup mayonnaise
  • 3 tsp. fresh parsley, minced
  • 2 T. lemon juice
  • 3 tsp. sherry vinegar
  • 1 tsp. smoked paprika
  • To garnish: smoked paprika, a drizzle of the reserved chorizo oil, chopped scallion

Cooking Instructions:

  • The preparation is the same for each recipe, with different ingredients in the fillings!
  • Hard-boil 1 dozen (12) eggs. Allow to cool, peel, slice lengthwise and separate yolks and whites, setting both aside.
  • In a small mixing bowl, carefully mash the yolks and mix in the ingredients listed for the recipe you are preparing. Combine well, then salt and pepper to taste.
  • Pipe or spoon the egg yolk mixture back into each reserved egg white half. Overfill as much as possible.
  • Garnish as indicated for each recipe!

Recipe Notes

If you are looking for a way to elevate the classic, post-egghunt appetizer, Ryan’s fun riffs are the way to do it! Spicy, salty, rich…these have become a favorite of our family, for sure!

Suggested Wine Pairing

Serve with our Bogle Blanc De Blancs at your next brunch or bring these to your next potluck. If you bring vino too, we guarantee you’ll be asked back!

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