If it ain't broke, don't fix it. Just zhuzh it up a bit. 

4 types of deviled eggs on a platter
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Deviled eggs are a Southern staple that are as much about weekend brunch and potlucks as they are a kick-off for family gatherings like Thanksgiving and Christmas. But as with any ~holiday classic~ that you've cooked hundreds of times out of respect for tradition (and someone's great Aunt’s recipe), it’s likely you haven’t changed much about the method you use for preparing deviled eggs. We see you. But why not kick things up a notch this year?

Don’t worry, we wouldn't dare suggest shmearing your eggs with Nutella or anything sacrilegious along those lines. We’re talking about honing the technique you use and flavors you pair with your much-loved appetizer. We spoke with Chef Shaun Garcia of Soby's New South Cuisine in Greenville, S.C. about easy steps we can take to make better deviled eggs. Born and raised in the South, Chef Garcia says keeping it simple with just a few ingredients (like Dijon mustard, hot sauce, paprika, and chives) is where it’s at.

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1 Keep a close watch so you don't overcook them.

The eggs, that is. Place your eggs in a large saucepan and add enough cold water to cover them by one inch. Bring to a boil. Remove from the heat, cover, and let stand for 10 to 12 minutes. Drain and run under cold water to cool. If you notice any green color around the yolks, the eggs are overcooked. Redo!

2 Use plenty of salt and acid.

Deviled eggs need flavor, which comes from both acidity and salt added to the yolks. No matter how much flavor you add, you won’t have the maximum impact without properly seasoning with salt. Acid can come from mustard, hot sauce, lemon, or vinegar. Other internal flavor items include fresh herbs or pesto, pimentos, or capers. Another pro tip: be sure to taste the filling *before* piping it into the whites.

3 Marinate your eggs for a splash of color.

A pop of color in the form of an easy marinade will shake things up, taste- and presentation-wise. Soaking the cooked eggs in vegetable juice will add color and flavor to the white. Beet juice or carrot juice are two tasty, lovely-looking options.

4 Give them a pretty garnish.

Add a touch of tasty personality to your finished deviled egg by matching the flavoring you put in the yolk with an external garnish. Examples of great garnishes include jumbo lump crab, shaved prosciutto or country ham, fried oysters, smoked mussels, thinly shaved jalapeno, or sliced pickled okra (or other pickles).