With Egg Prices Soaring in Parts of the US, These 5 Recipes are Worth the Splurge
Two summers ago, the average price of a dozen eggs hovered steadily at two dollars—practically pocket change. For a mere handful of quarters (does anyone carry quarters anymore?) you could stroll into any Safeway or Sam’s Club and buy yourself a box containing nearly twice your recommended daily amount of protein.
Enter the Bird Flu—by summer of 2024, the price of eggs had doubled. Now, halfway through 2025, we’ve already set two independent records for the highest-priced eggs in history, peaking in March at an average of over six dollars per dozen. As summer makes its debut once more, the price has fallen—only slightly—to a meager five.
With the humble chicken egg practically on the cusp of caviar acclaim, now more than ever must we celebrate all that there is to love about the one ingredient we most often took for granted.
And there’s no better way to do that than with…
Deviled eggs.
Cookout staple. All-American favorite. Summer in a bite.
Love them or hate them (and we all love them!) you probably know how to make them. Which is why we’re not going to waste time telling you how to mash the yolks (some use a fork, others a sieve) or debating the proper ratio of mayo to mustard (opinions may differ).
Instead, we’re going to show you how a few surprising pantry staples can elevate this humble picnic food into a one-bite wonder worthy of a Michelin-starred meal in and of itself.
Soy-Marinated Deviled Eggs
Take your cookout contribution on an Asian detour for this ultra-umami take on deviled eggs! After boiling your eggs, submerge them in soy sauce overnight or up to several days (the longer they soak, the more flavorful they’ll be) before continuing.
To flavor your filling, swap a dash of miso for your usual dollop of mustard. Thin the mixture slightly with a dash of seasoned rice wine vinegar to taste. After you’ve filled the eggs (we recommend a fluted piping tip, but you can experiment with different styles) sprinkle them with black sesame seeds lightly toasted in a pan over low to medium heat and top with a slice or two of scallion. Chopsticks not required!
Caviar & Potato Chip Deviled Eggs
Caviar, crème fraîche, and potato chips are the ultimate trifecta—but caviar, crème fraîche, and potato chips on top of a chive-trimmed deviled egg? Say no more! This presentation is the ultimate in irreverent luxury. It’s so wrong that it just feels right. One taste and you’ll agree!
Go the extra mile by making your own baked potato chips—potatoes thinly sliced via a mandolin and baked in a convection oven at 400° for about 12 minutes (keep an eye on them and pull chips out early if they brown more quickly than others!) do the trick. Get creative with different salts and seasonings if you’re looking for a truly couture experience.
Pretty In Pink Deviled Eggs
Beet-brined eggs aren’t just sitting pretty here! Thanks to a chemical reaction between beet pickling liquid and the eggs, the whites grow firmer over time to create a more stable base with extra chew factor!
After an extended soak in the liquid from a can of pickled beets (overnight works for baby pink, but plan on at least a couple of days for jewel-toned hues) these eggs get the pink Princess treatment with flake crab, crispy beet ribbons, and red caviar. You’ll be surprised just how perfectly the sweet-and-salty earthiness of the beets pairs with vibrant fresh seafood!
Loaded Bloody Mary Deviled Eggs
Everyone’s favorite brunch cocktail…now in appetizer form! Bloody Marys get an egg-celent upgrade for these every-time-is-breakfast-time bites. A classic deviled egg filling benefits from the flavors you’d find in a Bloody Mary—hearty doses of both Worcestershire sauce and horseradish—and a dash of olive brine.
On top, our eggs feature crispy bacon and sliced pimento-stuffed olives, but feel free to get creative with seared shrimp, miniature gherkins, cocktail onions, thinly sliced celery, or whatever else you love in your own beverage. (Add vodka at your own risk.)
Vertical Deviled Eggs
Sometimes the only thing necessary to elevate a deviled egg is simply…elevating it. In other words, turn the appetizer world on its side quite literally by cutting your eggs across their vertical axis rather than horizontally.
If you’re up for a serious splurge (you can only fill the bottom of each egg) where more is most certainly more, this is your chance. With a simple slice, the everyday egg becomes an elongated vessel, ready to be filled to overflowing with whatever flavors fit your fancy. Experiment with different methods of presentation, as well, such as placing each egg in a cup for extra visual appeal.
Bonus: Creative Caviar Alternatives
If buying all of those eggs has you going for broke, purchasing a tin of premium caviar at $100 an ounce might not be in the (credit) cards—and that’s okay! Or perhaps the idea of eating fish eggs is a bit beyond the reaches of your imagination. That’s okay, too! Living luxuriously doesn’t necessitate indulging in highly priced foods—especially if you secretly don’t enjoy them.
For an affordable vegan alternative that offers visual appeal and a bit of deep-sea panache, try Caviart’s seaweed spheres, which come in both black and orange. If you’re feeling creative and want to amp up the mustard flavor, make your own mustard caviar at home with a jar of mustard seeds and a little patience. This recipe from Bon Appétit will teach all you need to know!
Final Thoughts
Egg prices might make you want to fly the coop the next time you check out at the grocery store, but they’re more than worth the splurge when you know how to dress them like the divas that they are! Which of these deviled egg delights will you make for your next summertime cookout?
Leave a Reply