10 Deviled Egg Variations plus a Picnic Party Menu #SundaySupper with Gallo Family Vineyards

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10 Deviled Egg Variations plus a Picnic Party Menu #SundaySupper with Gallo Family Vineyards

National Picnic Month #SundaySupperWhat’s a picnic without deviled eggs? The better question is what kind of deviled eggs will you make for your picnic? There are so many ways to dress up this classic finger-food beyond mayo and chopped celery. Remember, deviled eggs are better if they are chilled at least an hour before serving. That allows the flavors to blend together.

This week, Sunday Supper partnered with Gallo Family Vineyards to pair the best varietals with an innovative picnic menu that includes recipes for BLT Panzanella Salad, Cold Chinese Peanut Noodles and Lemon Chicken Penne Salad.

Gallo offers many of its wines in mini-bottles, which are perfect to serve for a picnic with many different foods. For deviled eggs, pour Chardonnay, Sauvignon Blanc or Riesling. Cold, of course.

10 Deviled Egg Variations
1. Guacamole. Mix yolks with prepared smooth guacamole, finely diced scallions and lime juice, all to taste. Season with salt.
2. Curried. Mix six egg yolks with 3 tablespoons plain yogurt, 1 tablespoon chutney and ½ teaspoon curry.
3. Muffaletta. Inspired by the famous meat-and-olive sandwich of New Orleans. Chop olive salad finely and mix with egg yolks, along with a small amount of mayonnaise. Garnish with tiny cubes of hard salami.
4. Buffalo. Mix yolks with mayonnaise, blue cheese, finely chopped celery and wing sauce.
5. Greek. Plain Greek yogurt substitutes for mayo and mixed with yolks, feta cheese crumbles, a few shakes of dried oregano and chopped kalamata olives.
6. Shrimp and Dill. Chop cold, cooked salad shrimp (save some for garnish) and mix with mayo, chopped fresh dill and lemon juice. Garnish each deviled egg with one wee shrimp. Maybe two.
7. Bacon-Horseradish. Mix yolks with mayo, sour cream and horseradish to taste. Stir in finely diced scallions. Garnish with crispy, crumbled bacon. (If you add the bacon to stuffing mix, it will get soggy.)
8. Pimento-Cheese. Smash yolks with diced, drained pimentos and add mayonnaise. Stir in shredded extra-sharp Cheddar cheese and finely diced white onion.
9. Pesto. Add a little basil pesto to the mayonnaise and yolks then stuff the eggs. Garnish with shredded basil.
10. Chipotle-BBQ. Yolks are mixed with mayonnaise, BBQ sauce and chipotle Tabasco, to taste. Garnish with crushed corn chips.

Join us on Twitter at 7 p.m. ET tonight for our picnic celebration. There will be plenty of tips along with lively conversation. If you haven’t planned a picnic, you’ll want to once you check out this week’s amazing recipes:

Picnic Appetizers:

Picnic Main Dishes:

Picnic Salads and Sides:

Picnic Sweets and Desserts:

Read more about eating and drinking in the great outdoors on Gallo Family Vineyards’ blog.

GFV 2015 Logo-2

More on Gallo Family Vineyards: Follow them on social media to keep up with the latest on their happenings and wines. Quick links to GFV’s profiles: FacebookTwitter and Instagram. The Gallo Family Vineyards website has lots of information on their wines plus wine & food pairings and a handy store locator.

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Disclosure: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the authors, and are not indicative of the opinions or positions of Gallo Family Vineyards

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Janet K. Keeler

Award-winning journalist Janet K. Keeler was the longtime food and travel editor of the Tampa Bay Times in St. Petersburg, Fl. She is now an assistant professor of journalism and food writing at the University of South Florida St. Petersburg. Janet retired from daily newspaper journalism in April 2015, ending a 35-year career. She has been a news reporter, copy desk chief, and features editor. She is also the author of “Cookielicious: 150 Fabulous Recipes to Bake & Share,” which was published in 2010 by Seaside Publishing.

Posted on

July 12, 2015


  1. I think I’ll have to work my way through all those deviled egg variations and see which one I enjoy the most.

  2. Constance Smith

    I LOVE deviled eggs! Those are one of the foods that I hated as a kid, and adore as an adult 🙂

  3. Marion@LifeTastesGood

    ooh I love all these deviled egg ideas! Where to start??

  4. Liz

    I need to schedule a picnic ASAP. And my husband would be thrilled if deviled eggs were on the menu!

  5. Soni

    Love the lovely ideas for deviled eggs and will be trying some very soon 🙂


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