Salt and Vinegar Deviled Eggs
Salt & Vinegar Deviled Eggs
About This Recipe
If you love deviled eggs and you love a salty, tangy crunch, these Salt & Vinegar Deviled Eggs are about to become your new obsession. They take the classic deviled egg and give it a bright, sharp twist with Dijon, Worcestershire, and a generous topping of crushed salt & vinegar potato chips. Salt & vinegar chips are my FAVE and Deviled Eggs are my FAVE- so it was only right for them to become one.
Perfect for holidays, parties, game days, or anytime you want an appetizer that disappears in minutes.
Why You’ll Love This Recipe
A fun, modern twist on classic deviled eggs
Bright, tangy flavor from vinegar + Dijon
Creamy yolk filling that pipes beautifully
Topped with salty, crunchy potato chips
Quick, easy, and perfect for entertaining
Easily doubled for big gatherings
Customizable heat with cayenne or hot sauce
Ingredients You’ll Need
Eggs
Mayonnaise
Dijon mustard
Apple cider vinegar
Worcestershire sauce
Smoked paprika
Garlic powder
Salt & pepper
Chives
Salt & vinegar potato chips
Optional: cayenne or hot sauce
How to Make It
Boil the eggs, cool them in an ice bath, and remove the yolks. Mash the yolks with mayo, mustard, vinegar, Worcestershire, and seasonings until smooth and creamy. Pipe or spoon the mixture into the egg whites, then top with crushed salt & vinegar chips and fresh chives. Serve chilled.
Tips for Success
Use an ice bath — it makes peeling much easier
For extra-smooth filling, press yolks through a sieve
Pipe with a pastry bag for the prettiest presentation
Crumble chips right before serving for maximum crunch
Chill the eggs at least 20 minutes before serving
Frequently Asked Questions
Can I make these ahead of time?
Yes — you can boil and peel the eggs and mix the yolk filling up to 1 day ahead. Fill and top with chips right before serving so the topping stays crunchy.
How do I keep the yolk mixture smooth?
Mash the yolks very finely or press through a sieve before mixing. Adding an extra teaspoon of mayo also helps.
Can I use regular chips instead of salt & vinegar?
Of course! Kettle-cooked chips, sour cream & onion, or BBQ are all great variations.
Can I add heat?
Yes — cayenne, crushed red pepper, or a few dashes of hot sauce mix beautifully into the yolk filling.
How do I prevent deviled eggs from tipping over?
Slice a tiny, thin piece off the bottom of each egg white half to create a flat base.
How long do leftovers keep?
1–2 days refrigerated. The chips will soften, so add fresh chips before serving leftovers.
What to Serve With Salt & Vinegar Deviled Eggs
Shrimp cocktail
Cheese and charcuterie boards
Fried Chicken
Roasted herby potatoes
Other Recipes You’ll Love
Salt & Vinegar Deviled Eggs
Ingredients
- 12 large eggs
- 6 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1/4 cup finely minced chives
- Salt & vinegar potato chips
- Optional: Cayenne pepper or a dash of hot sauce for heat
Instructions
- Place eggs in a pot and cover with cold water. Bring to a boil, then cover, remove from heat, and let sit for 12 minutes. Transfer eggs to an ice bath and cool completely.
- Peel eggs, slice in half lengthwise, and remove yolks. Mash yolks in a bowl and mix in mayo, mustard, vinegar, Worcestershire, paprika, garlic powder, salt, and pepper until smooth.
- Spoon or pipe the yolk mixture into each egg white half.
- Sprinkle generously with crushed salt & vinegar chips and garnish with chives.
- Serve immediately or keep chilled until ready to serve.
Some Cooking Essentials:
Piping Bag
All Clad Measuring Cups
Pyrex Mixing Bowls
All Clad Pot
Wire Masher
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