Deviled eggs are classic, but when you turn them into a flight of flavors, they go from basic to brilliant. This trio includes Caesar Salad Deviled Eggs, Cajun Shrimp Deviled Eggs, and Eggs Benedict Deviled Eggs — each one bringing its own bold twist to the table.
These are perfect for brunches, parties, or anytime you want something a little more interesting than the standard deviled egg. You get creamy, tangy, spicy, and savory all in one plate. It’s a fun way to mix things up and impress your guests without a ton of extra effort.
Helpful Tips
- Use a piping bag or zip-top bag with a corner snipped off to neatly fill the eggs. It makes them look polished and keeps things tidy.
- Boil the eggs ahead of time and store them peeled in the fridge so assembly is quick when you’re ready.
- Garnish right before serving so toppings like shrimp, hollandaise, or croutons stay crisp and fresh.
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Deviled Egg Flights
Deviled eggs are classic, but when you turn them into a flight of flavors, they go from basic to brilliant. This trio includes Caesar Salad Deviled Eggs, Cajun Shrimp Deviled Eggs, and Eggs Benedict Deviled Eggs.
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Servings: 12 Servings
Calories: 228kcal
Ingredients
For eggs benedict deviled eggs:
- 6 large eggs
- 1/4 cup mayonnaise
- 3 slices Canadian bacon finely diced
- 1 English muffin toasted
- 2 tablespoons butter melted
- 1 teaspoon lemon juice
- 1 egg yolk
- pinch salt
- pinch paprika or cayenne pepper
- 1 tablespoons fresh chives thinly sliced
For Cajun shrimp deviled eggs:
- 6 large eggs
- 12 small raw shrimp peeled and deveined, 51-60 size
- 1-2 teaspoons cajun seasoning to taste
- 1 tablespoon neutral cooking oil
- 2 tablespoons mayonnaise
- 1 tablespoon spicy brown mustard
- 1 green onion finely chopped
- 2 teaspoons pickled jalapeños finely chopped
- 1/4 teaspoon prepared horseradish
- Salt to taste
- Cajun seasoning for garnish
For Caesar salad deviled eggs:
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 anchovy minced
- 1 small garlic clove minced
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon worcestershire sauce
- 1/2 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Romaine lettuce Parmesan cheese shavings and small croutons, for garnish (optional)
Instructions
- Set your cold eggs in cold water in a pot and bring to a boil. Lower the heat, and let the eggs simmer for 10 minutes. When done, remove the eggs from the pot and set in a bowl of ice water to cool for 15 minutes.
- Peel the eggs. Cut them in half lengthwise. Pop the yolks out into a bowl. Set the egg whites on a platter.
For the eggs benedict deviled eggs:
- Mash yolks with a fork until crumbly, then mix in mayonnaise until smooth.
- Heat a skillet over medium-high heat. Add Canadian bacon and cook until crispy, about 3–4 minutes. Remove from heat and set aside.
- Stir chopped bacon into the yolk mixture. Transfer to a piping bag (or Ziploc with the tip cut off) and pipe into each egg white, slightly overfilling.
- Cut English muffin into small croutons. Place one into the center of each egg.
- Microwave for 10 seconds. Whisk again (a bit of curdling is fine—it smooths out).
- Drizzle sauce over eggs, sprinkle with chives, and serve immediately.
For Cajun shrimp deviled eggs:
- While the eggs cool, heat a skillet over medium heat. Add the oil. Once hot, sprinkle the shrimp with cajun seasoning and cook for 2-3 minutes per side, until opaque. Remove to a paper towel lined plate.
- Mash yolks with a fork until crumbly, then mix in mayonnaise, mustard, green onion, pickled jalapenos, and horseradish. Taste and season to your liking with salt.
- Transfer to a piping bag (or Ziploc with the tip cut off) and pipe into each egg white, slightly overfilling.
- Top with a shrimp and a dusting of cajun seasoning.
For the Caesar salad deviled eggs:
- Mash yolks with a fork until crumbly, then mix in mayonnaise, anchovy, garlic, Parmesan, worcestershire sauce, lemon juice, Dijon mustard, salt and pepper.
- Transfer to a piping bag (or Ziploc with the tip cut off) and pipe into each egg white, slightly overfilling.
- Top with a small piece of romaine lettuce, Parmesan cheese shaving, and crouton.
Nutrition
Calories: 228kcal | Carbohydrates: 4g | Protein: 13g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 291mg | Sodium: 370mg | Potassium: 171mg | Fiber: 0.4g | Sugar: 0.5g | Vitamin A: 569IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.