Pepperoni Pizza Deviled Eggs
Everything you love about a slice, packed into a deviled egg!
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Pepperoni pizza deviled eggs are an unexpected mash-up that somehow makes perfect sense. All the familiar flavors of a great slice—tomato, parmesan, Italian seasoning, and a little heat—are folded into a creamy filling, turning the classic party staple into something entirely new. Cooked just until crunchy, the crispy pepperoni topping adds a salty, savory bite and a pop of texture that contrasts with the smooth, tangy filling.
These deviled eggs are made for game day spreads, birthday parties, and make-ahead entertaining. They deliver big pizza flavor in just two bites—and they’re exactly the kind of fun, unexpected appetizer that disappears long before kickoff.
Can you make pepperoni pizza deviled eggs ahead of time?
Yes! You can cook, peel, and fill the eggs up to 1 day ahead; store them covered in the refrigerator. Add the pepperoni just before serving so it stays crunchy.
What kind of pepperoni is best for pepperoni pizza deviled eggs?
These deviled eggs are made with mini pepperoni slices, but you can also use standard pepperoni. Simply chop it into small pieces before crisping it in a skillet on the stovetop. Then sprinkle the pieces over the eggs.
What other pizza toppings work on pizza deviled eggs?
The filling in this recipe delivers the pizza flavor, so the topping is easy to customize. Crispy Italian sausage, olives, bell peppers, or a sprinkle of shredded parmesan and chopped basil all work well.
Ingredients
- 12 large eggs
- 1 tsp. olive oil
- 2 oz. sliced mini pepperoni
- 1/2 cup mayonnaise
- 3 Tbsp. grated parmesan cheese
- 2 tsp. dijon mustard
- 2 tsp. tomato paste
- 2 tsp. distilled white vinegar
- 3/4 tsp. Italian seasoning
- 1/4 tsp. garlic powder
- 1/4 tsp. kosher salt
- Pinch of crushed red pepper flakes
Directions
- Step 1Bring a large pot of water to a boil. Fill a large bowl with ice water. Using a slotted spoon, gently lower the eggs into the boiling water. Reduce the heat, cover, and simmer for 10 minutes. Transfer the eggs with the slotted spoon to the bowl of ice water; let cool completely, about 10 minutes.
- Step 2While the eggs cool, heat the olive oil in a medium skillet over medium heat. Add the mini pepperoni and cook until crisp, about 2 minutes. Use a slotted spoon to transfer the pepperoni to a paper towel-lined plate.
- Step 3Peel the eggs, cut them in half lengthwise, and scoop out the yolks, placing them in a medium bowl. Add the mayonnaise, parmesan, dijon, tomato paste, vinegar, Italian seasoning, garlic powder, salt, and red pepper flakes. Mash with a fork until smooth.
- Step 4Scoop the filling into a zip-top bag with the corner snipped off and pipe it into the egg whites. Top each egg with 2 or 3 mini pepperoni.
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