Deviled Eggs: Our Definitive Recipes

Let's start with the classic, the ne plus ultra of deviled eggs. Just mayonnaise, Dijon mustard, and a splash of white-wine vinegar is added to the yolks for this perennial favorite.

Fresh and so springlike, watercress brings bright flavor while horseradish adds bite to cut the richness of the yolk.

Using jarred roasted peppers means these deviled eggs are very easy to make. The peppers impart a fire-roasted flavor, while the garnish of sliced Thai chiles provide a kick of heat.

These deviled eggs have an Iberian accent; instead of the usual paprika as garnish, we use pimenton, a smoked Spanish paprika. The yolk is flavored with tomato paste, which provides a concentrated tomato flavor.

With Kalamata olives and garlic flavoring the yolk, these deviled eggs have a Mediterranean flavor.

In this luxurious deviled egg with smoked salmon and radish blended into the yolk, the little bits of radish provide a fresh burst of flavor contrasting with the rich, silky salmon and egg. A garnish of micro-cilantro adds another fresh note.

Adding miso to the yolk brings salty flavors and umami notes, while Sriracha adds contrasting heat to the rich filling of this test-kitchen favorite.

An unexpected trio of flavors combines perfectly to create a wonderfully silky and irresistible deviled egg; avocado brings texture while anchovy adds a deep base note and salt. A garnish of trout roe echoes the subtle fishy flavors.

Here's a deviled egg that's oh so spring and just right for a party. Made with frozen peas in the filling, they're garnished with pea shoots for that just fresh-picked zing. Add cooked pancetta for some crunch; they're sure to be a hit, so make a bunch.