Deviled Egg Recipes

By Food & Wine
Updated December 21, 2016
Deviled eggs are always a party staple, from backyard barbecues to holiday parties. Get basic and updated recipes here for a crowd-pleasing appetizer.
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Deviled Eggs with 
Crab and Caviar

© Eva Kolenko
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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.

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Deviled Eggs

© Daria Khoroshavina
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This basic deviled egg recipe is easy and delicious!

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Smoky Deviled Eggs

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Smoky Spanish pimenton makes these eggs distinctive. It is available at specialty food stores.

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Classic Deviled Eggs

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"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.

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Sriracha-and-Wasabi Deviled Eggs

PHOTO © CON POULOS
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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.

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Hummus Deviled Eggs

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Hummus goes well with eggs--from egg salads to the deviled kind.

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Smoked-Salmon Deviled Eggs

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"Deviled eggs are fun because you can dress them up or down," says Michael Mina, who dresses them up with chopped smoked salmon here.

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Deviled Eggs with Pickled Shrimp

Michael Crook
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To amp up his creamy dill-and-chive deviled eggs, Bobby Flay tops them with tangy pickled shrimp.

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Deviled Eggs With Country Ham

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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.

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