Recipes Appetizers Hors d'oeuvres Deviled Eggs Deviled Egg Recipes By Food & Wine Editors Updated on October 26, 2022 Share Tweet Pin Email Trending Videos Deviled eggs are always a party staple, from backyard barbecues to holiday parties. Get basic and updated recipes here for a crowd-pleasing appetizer. 01 of 09 Deviled Eggs © Daria Khoroshavina This basic deviled egg recipe from Edna Lewis and Scott Peacock is easy and delicious! Get the Recipe 02 of 09 Smoky Deviled Eggs © Robert Wright Smoky Spanish pimenton makes chef Ashley Christensen's eggs distinctive. It's available at specialty food stores. Get the Recipe 03 of 09 Classic Deviled Eggs José Mandojana "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. Get the Recipe 04 of 09 Sriracha-and-Wasabi Deviled Eggs © Con Poulos 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. Get the Recipe 05 of 09 Smoked-Salmon Deviled Eggs © Michael Turek "Deviled eggs are fun because you can dress them up or down," says Michael Mina, who dresses them up with chopped smoked salmon here. Get the Recipe 06 of 09 Deviled Eggs with Pickled Shrimp Michael Crook To amp up his creamy dill-and-chive deviled eggs, Bobby Flay tops them with tangy pickled shrimp. Get the Recipe 07 of 09 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. Get the Recipe 08 of 09 Shakshuka Deviled Eggs Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Heather Chadduck Hillegas 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. Get the Recipe 09 of 09 Caviar-Topped Deviled Eggs Caitlin Bensel 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. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit