Deviled Egg Recipes

Deviled Eggs

This basic deviled egg recipe from Edna Lewis and Scott Peacock is easy and delicious!

Smoky Deviled Eggs

Smoky Spanish pimenton makes chef Ashley Christensen's eggs distinctive. It's 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.

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 used European techniques and flavors at the former Atlanta bistro JCT. His deviled eggs got their terrific flavor from goat cheese, Dijon mustard and cornichons, plus a topping of country ham from Benton's in Madisonville, Tennessee.

Shakshuka Deviled Eggs

Shakshuka meets deviled eggs in this colorful snack. Instead of poaching eggs in a tomato-based sauce, you'll spoon a garlicky, slightly spicy tomato jam flavored with harissa and smoked paprika on top of deviled eggs. The yolks are pureed with mayo and plain yogurt for a creamy, perfectly balanced filling with a little bit of tang.

Caviar-Topped Deviled Eggs

For these deviled eggs, chef Evan Babb channels his mother's and grandmother's classic recipes for the filling, which gets a briny kick from a splash of olive juice. A dollop of sturgeon caviar on top takes these deviled eggs to the next level.