Deviled Eggs: Our Definitive Recipes

Gentl and Hyers
What to do with all those hard-boiled eggs you dyed and decorated? Make deviled eggs, of course. Get inspired by any of the irresistibly inventive flavors here, from fresh and green to savory and smoky and beyond.
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Be (Deliciously) Devilish

How much do we love deviled eggs? Let us count the ways—there are seven in all, each one more delicious than the next.

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Watercress-Horseradish Deviled Eggs

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

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Roasted Pepper–Thai Chile Deviled Eggs

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

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Tomato-Pimenton Deviled Eggs

Mike Krautter
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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.

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Olive-Garlic Deviled Eggs

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

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Smoked Salmon-Radish Deviled Eggs

Mike Krautter
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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.

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Miso-Sriracha Deviled Eggs

Mike Krautter
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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.

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Avocado, Anchovy, Caviar Deviled Eggs

Mike Krautter
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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.

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