Recipe Roundup

19 Devilishly Clever Deviled Egg Variations

From classic deviled eggs, to spreads, relishes, and new ways to serve eggs as hors d'oeuvres, any of these recipe variations is sure to practically disappear at your next party.
Photo of tonnato eggs on a blue platter.
Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Liza Jernow
  • A ceramic deviled egg tray on a marble countertop with deviled eggs and glasses of wine and seltzer to accompany story...
    Photo by Travis Rainey, Styling by Joseph De Leo
    1/19

    Classic Deviled Eggs

    Your choice of paprika will determine this classic version's depth of flavor. You can garnish with any kind (hot or sweet Hungarian, hot or sweet smoked, or regular), but the better the quality, the more complex the flavor will be.

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  • Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Liza Jernow
    2/19

    Tonnato Eggs

    Wake up deviled eggs with a bright and briny tonnato-inspired filling. Top with crispy fried capers and salmon roe for extra salty pop.

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  • Photo by Joseph De Leo, Food Styling by Pearl Jones
    3/19

    Deviled Egg Spread

    Want deviled eggs, but don't want to *make* deviled eggs? This rich and flavorful spread uses the same base ingredients—boiled egg yolks, mayo, and Dijon mustard—for a smooth spread that's perfect for slathering onto toast.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Billingskog
    4/19

    Jammy Eggs With Smoked Paprika Aioli

    This classy appetizer is just as delicious as deviled eggs, but a whole lot easier to make.

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  • Photo by Andrew Purcell, Prop Styling by Alex Brannian, Food Styling by Carrie Purcell
    9/19

    Deviled Egg Salad Spread

    This zippy egg salad spread has all of the flavor of deviled eggs with none of the fuss.

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  • Photo by Alex Lau
    10/19

    Relish Tray With D.I.Y. Eggs

    This is more of a D.I.Y. egg bar, but the relish tray accompaniments contain many classic deviled egg ingredients—and anything that's not there (i.e. chopped pickles or shallots)—would be just as welcome.

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  • Photo by Jeremy Liebman
    11/19

    Eggs with Pickled Shallot and Parsley

    Instead of mixing hard-boiled yolks into a dressing, these eggs are cooked until the centers are just jammy. When ready to serve, a simple shallot dressing is drizzled over the top.

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  • Photo by Ted Cavanaugh
    12/19

    Gribiche (Hard-Boiled Egg) Dressing

    This hard-boiled egg dressing contains many of the same flavors found in deviled eggs. In fact, if you have deviled eggs left over after a party—like that would ever happen!— you can chop them up into a dressing just the same.

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  • Kathy Casey Food Studios
    13/19

    Red-Hot Buffalo Deviled Eggs

    What happens when you combine the classic deviled eggs appetizer with spicy wings? You get the best of both worlds in this delightful snack that'd be great for watching the game.

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  • Gieves Anderson, food styling by Anna Hampton
    14/19

    Beet-Pickled Deviled Eggs

    Pretty, pink, and plenty spicy: these jalapeño-topped deviled eggs don't mess around.

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  • Kathy Casey Food Studios
    15/19

    Luxe Truffle Deviled Eggs

    Deviled eggs are plenty rich as it is; with truffle oil and a sprinkling of black lava salt, they taste like a million bucks.

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  • Romulo Yanes
    16/19

    Bacon Deviled Eggs

    The better way to get your bacon and eggs. Top these creamy eggs with some crispy bacon for a decadent and delicious one-bite appetizer.

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  • Photo by Con Poulos
    17/19

    Deviled Eggs and Pickled Beets

    These colorful deviled eggs play on some unique tastes in just a few bites. Using pickled beets adds the color, while a horseradish gives them some intensity (but not too much).

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  • Photo by Gary Moss
    18/19

    Chipotle Deviled Eggs

    Give your deviled eggs some smoky oomph by adding in chopped canned chipotles (found in the international foods section at the grocery store and most Latin American markets).

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  • Jeremy Liebman, food styling: Alison Attenborough, prop styling: Amy Wilson
    19/19

    Beet-Filled Eggs

    Roasted beets are puréed with lemon juice, walnuts, and mayo and then piped into hard-boiled egg whites in this vibrant take on deviled eggs.

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