Deviled Eggs: Our Definitive Recipes

By Victoria Spencer
Updated March 12, 2020
Gentl and Hyers
What to do with all those hard-boiled eggs you dyed and decorated? Make deviled eggs, of course. Start with the classic deviled egg and then get inspired by any of the irresistibly inventive flavors here, from creamy avocado to luxurious smoked salmon, and lots more.
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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.

Of course, deviled eggs are so much more than something to make following all of those Easter festivities. This most elegant and crowd-pleasing appetizer stars at parties year round, from Easter brunch to summer potlucks to New Year's Eve soirées. No matter which flavor combination you chose for the filling, deviled eggs start with making hard-cooked eggs, cooling, peeling, and halving the eggs. Then comes the process of removing the yolks and mashing them with a fork before mixing in the flavors. Next, you'll be tasked with pressing the filling through a sieve to ensure it's smooth. Once the filling is made, use either a pastry bag and the pastry tip you prefer (we use plain or star tips) to pipe the yolk mixture into the whites. If you don't have a pastry bag, us a resealable plastic bag with a corner snipped off to pipe the filling, or simply spoon the yolk mixture into the egg whites.

We're starting with the classic deviled egg. It's simple, but it's pretty much perfect—just add mayonnaise and Dijon mustard to the yolk along with a touch of white-wine vinegar and some salt and pepper. And from there, the flavor possibilities are endless. Go green with a peppery Watercress-Horseradish Deviled Egg or with a luxurious Avocado, Anchovy and Caviar Deviled Egg. For extra umami, make a batch of the Miso-Sriacha Deviled Egg or go for delicious decadence with the Smoked Salmon-Radish Deviled Egg.

Try these recipes and we're sure you'll agree that the deviled egg is the best of party appetizers; here, our definitive recipes.

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Classic Deviled Eggs

Bryan Gardner
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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.

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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 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.

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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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Deviled Eggs with Peas and Ham

Pippa Drummond
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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.

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By Victoria Spencer