Deviled Egg Recipes
Deviled Eggs with Crab and Caviar
These upgraded deviled eggs with crabmeat and caviar are an easy make-ahead: Hard-boil your eggs the day before and even separate your whites and yolks to make your filling for easy next-day assembly. Be sure to store the prepared filling with a sheet of plastic wrap pressed on the surface to prevent it from drying out in the refrigerator.
This basic deviled egg recipe is easy and delicious!
Smoky Deviled Eggs
Smoky Spanish pimenton makes these eggs distinctive. It is available at specialty food stores.
Classic Deviled Eggs
"I love deviled eggs because they are so old-fashioned and yummy," says Alexis Swanson Traina. This classic version, made with two kinds of mustard and served with paprika, is a specialty of the Swanson family cook, Terry Sweetland. They're easy to make and the results are deliciously creamy. The traditional recipe makes for a quick party appetizer that's perfect for a daytime brunch or evening cocktail party.
Sriracha-and-Wasabi Deviled Eggs
Joanne Chang's mother used to make hard-boiled eggs for dinner: She would add them to the beef or chicken she was braising in soy. This is Joanne's riff on those eggs, made spicy with hot sauce and wasabi.
Hummus Deviled Eggs
Hummus goes well with eggs--from egg salads to the deviled kind.
Smoked-Salmon Deviled Eggs
"Deviled eggs are fun because you can dress them up or down," says Michael Mina, who dresses them up with chopped smoked salmon here.
Deviled Eggs with Pickled Shrimp
To amp up his creamy dill-and-chive deviled eggs, Bobby Flay tops them with tangy pickled shrimp.
Deviled Eggs With Country Ham
Chef Ford Fry uses European techniques and flavors at the neighborhood bistro JCT. His deviled eggs get their terrific flavor from goat cheese, Dijon mustard and cornichons, plus a topping of country ham from Benton's in Madisonville, Tennessee.