Creamy Deviled Eggs
Deviled eggs are a classic and one of Martha Stewart's favorite hors d'oeuvres. Deviled eggs are crowd-pleasing party snack that are the perfect way to start a casual evening. Make this creamy deviled egg recipe and get your party started in 30 minutes or less!
Herbed Deviled Eggs
James Beard wrote of these beloved bites, "nothing disappears as quickly." Here, mashed yolks are mixed with herbs, grainy mustard, and vinegar, then piped into the whites.
Devilish Deviled Eggs
Up the freak-out factor of your Halloween spread with a classic hors d'oeuvre with some spice and spark. These deviled eggs have a spicy pimento filling that creates a festive orange hue in the filling.
Wasabi Deviled Eggs
The devil is in the details of this otherwise familiar classic. Wasabi lends the creamy yolks heat. Enjoy this alongside our Tuna Burgers.
Dirty Deviled Eggs
This picnic favorite gets a touch of cocktail-party refinement, thanks to briny olives in the filling.
Dyed Deviled Eggs
For an intense pickled flavor, let the eggs cool slightly, then peel them before submerging themin the beet or turmeric mixture.
Deviled Egg with Relish
Take your deviled eggs to the next level with this recipe's subtle spin on the classic party appetizer. You can't go wrong with this sweet, tangy version, which adds relish to the mustardy filling for a subtle kick.
Classic Deviled Eggs
Classic deviled eggs are a true crowd-pleaser, which is why this appetizer is a favorite to serve at everything from Easter brunch and holiday feasts to summer cookouts. The yolk of the egg is combined with mayonnaise, Dijon mustard, a touch of white-wine vinegar, and a dash of salt and pepper. Whether you pipe the filling with a star tip or simply spoon the yolk mixture back into the egg white halves is up to you.
Virginia's Deviled Eggs
This easy egg recipe is a traditional dish from the American South; in Chef Virginia Willis's version, Dijon mustard, mayonnaise, and butter make the eggs extra creamy.
Old Bay Deviled Eggs
Old Bay Seasoning isn't just for seafood. Here it adds a spicy kick to the filling of this classic finger food.
Lemon-and-Dill Deviled Quail Eggs
Deviling quail eggs is almost as easy as chicken eggs, and the result is infinitely cuter! Here, the filling is simply flavored with mayonnaise, Dijon, and a touch of fresh lemon juice.
Smoked Salmon-Radish Deviled Eggs
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.
