Deviled eggs just got easier - and trendier - when you make them into a "flight".

I was going to save this recipe for my next cookbook (coming out Summer 2026), but apparently "egg flights" have gone viral on Tiktok (naturally) this summer and are having a moment. 

My own experience began several years ago, when I first ran across “dressed” eggs (which is the basic concept of the flight) in the cookbook titled How to Dress an Egg by Ned Baldwin and Peter Kaminsky (Harvest, 2020). 

I was researching a traditional French egg preparation called Oeufs Mayonnaise  and in the process discovered dressed eggs. 

Basically, they’re deviled eggs that eliminate scooping out the centers and mashing them with other ingredients, and instead call for leaving the slightly runny, jammy yolks in the egg halves, then topping them off with all kinds of interesting toppings. I had fun making my version for an episode in the second season of Welcome to my Farm that aired in 2023.

Since then, “egg flights” have gone viral, but most call for hard-boiled eggs. However, I maintain that it’s a jammy egg that makes these flights soar (pun intended). The runny yolk mixes with the variety of toppings for the perfect bite.

There's no real recipe for egg flights. You just basically soft- or hard-boil your eggs, cut them in half, arrange them on a board or tray, and then go wild with whatever toppings you like.  

To make your eggs easier to peel, steam them instead of boiling them. 

Sure, these make a great "girl dinner". Not only can you clean out some of the odd condiments and leftovers you have hanging around in the fridge, they're quick and easy to make on the fly. That also makes them a great last-minute appetizer to put out for unexpected guests. 

They also are perfect for fun and nutritious after-school snacks for the kids. Keep a container of cooked eggs in the fridge and let the kids garnish them with their choice of toppings. 

How to Make an Egg Flight

Makes 12 servings.

6 eggs
Various toppings including smoked salmon, mayonnaise, capers, bacon, chili crisp, scallions, etc.


To cook the eggs, heat plain, unsalted water to boiling in a large pot, then turn the flame down to a vigorous simmer. 

Set a colander, double boiler, vegetable steamer or bamboo steamer on top of the pot. 

Rinse your eggs in warm water, then place them in the top of the steamer, making sure to leave room in between them, you don’t want to crowd them or they won’t cook evenly. 

Cover and steam the eggs for 8 minutes, then using tongs, gently set each egg into a large bowl of ice water until they are cool enough to peel.

Carefully crack the wide end of the egg and peel off the shell, being careful not to break the egg, since the middle will still be liquid. 

Cut each egg in half lengthwise and set each half in an egg tray or on a platter. 

Garnish with toppings of your choice. The only limit is your imagination. 




©2024 Coop to Kitchen by Lisa Steele. All rights reserved.