Work with me Subscribe
SZND by Katoya  /  From My Kitchen
Game day · Holidays

Deviled eggs.

The tray that never makes it to halftime. Eggs, mayo, mustard, relish and chives, seasoned to taste, then topped your way. My son carried this batch to the table on Thanksgiving 2025, his first time making them. My family in Arizona does theirs with jalapeños and bacon.

24 halves Make ahead Top it your way
A deviled egg piled with bacon and a dusting of seasoning
Christmas 2019, bacon on top.

Ingredients

I season by taste, not by measuring. Start small and add.

  • 12 large eggs
  • Mayonnaise
  • Yellow mustard
  • Sweet relish
  • Fresh chives, chopped
  • Salt and pepper, or Cajun seasoning (to taste)
  • Red onion, finely diced (optional, for a little more kick)

Toppings (pick yours)

  • Bacon bits
  • Green onion
  • Fresh or pickled jalapeños

Method

  1. Boil. Hard-boil the eggs, cool them, peel them and slice them in half lengthwise.
  2. Mix. Pop the yolks into a bowl and mash them with the mayo, mustard, relish and chopped chives. Season with salt and pepper or Cajun seasoning.
  3. Fill. Pipe or spoon the filling back into the whites.
  4. Top. Bacon, green onion, jalapeños, or all three. Chill until it's time to eat.
Holiday make-aheadOn Thanksgiving I boil and peel the eggs on Tuesday and stuff them Wednesday, so Thursday is only the hot food.
The Arizona versionJalapeños and bacon on every egg. My family there swears by it, and so do I.
Katoya's son holding a tray of deviled eggs topped with bacon and green onion
Thanksgiving 2025: his first batch.

Print recipe

Come cook with me

A new SZND recipe every Saturday this fall.

Follow along for soups, sides, and everything coming out of my kitchen this season.

Follow @szndbykatoya Watch on TikTok More from SZND