Food Recipes Appetizers Deviled Eggs 12 Deviled Egg Recipes From Classic to Caviar-Topped Upgrade any occasion with these delightful deviled eggs. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on March 25, 2024 Close Photo: Caitlin Bensel Deviled eggs are a favorite appetizer for occasions, from no-frills potlucks and backyard barbecues to festive holiday parties and elegant cocktail parties. For crowd-pleasing flavor and presentation, turn to Food & Wine's favorite deviled egg recipes, featuring the classic rendition, versions topped with tomato jam or caviar, and variations served on crackers or toast. Pass creamy, punchy, smoky, tangy deviled eggs at your next gathering. 01 of 12 Classic Deviled Eggs Kelsey Hansen / Food Styling by Annie Probst / Prop Styling by Breanna Ghazali "I love deviled eggs because they are so old-fashioned and yummy," says Alexis Swanson Traina. This classic version, made with two kinds of mustard and served with paprika, is a specialty of the Swanson family cook, Terry Sweetland. They're easy to make and deliciously creamy. Get the Recipe 02 of 12 Shakshuka Deviled Eggs Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Heather Chadduck Hillegas Shakshuka meets deviled eggs in this colorful snack. Instead of poaching eggs in a tomato-based sauce, you'll spoon a garlicky, slightly spicy tomato jam flavored with harissa and smoked paprika on top of deviled eggs. The yolks are pureed with mayo and plain yogurt for a creamy, perfectly balanced filling with a little bit of tang. Get the Recipe 03 of 12 Caviar-Topped Deviled Eggs Caitlin Bensel For these deviled eggs, chef Evan Babb channels his mother's and grandmother's classic recipes for the filling, which gets a briny kick from a splash of olive juice. A dollop of sturgeon caviar on top takes these deviled eggs to the next level. Get the Recipe 04 of 12 Green Curry Deviled Eggs Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox Use store-bought green curry paste for this filling that comes together in no time in a food processor, cutting down on prep time and extra bowls. Each egg gets a topping of crispy spiced puffed rice that delivers a contrasting, satisfying crunch. Get the Recipe 05 of 12 Deviled-Egg Crisps Greg DuPree Justin Chapple riffs on Missy Robbins' deviled-egg toast topped with bottarga (salted cured fish roe). His version is served on crisp artisan crackers and topped with smoky-sweet Urfa biber and shaved jalapeño. Get the Recipe 06 of 12 Deviled Eggs © Daria Khoroshavina This basic deviled egg recipe from Edna Lewis and Scott Peacock is easy and delicious! Get the Recipe 07 of 12 Sriracha-and-Wasabi Deviled Eggs © Con Poulos Joanne Chang's mother used to make hard-boiled eggs for dinner: She would add them to the beef or chicken she was braising in soy. This is Joanne's riff on those eggs, made spicy with hot sauce and wasabi. Get the Recipe 08 of 12 Deviled Egg Toast Abby Hocking This variation on deviled eggs is chef Missy Robbins’ favorite way to get the salty, spicy, tangy filling all in one crunchy bite. Get the Recipe 09 of 12 Smoky Deviled Eggs © Robert Wright Smoky Spanish pimenton makes chef Ashley Christensen's eggs distinctive. It's available at specialty food stores. Get the Recipe 10 of 12 Deviled Eggs with Pickled Shrimp Michael Crook To amp up his creamy dill-and-chive deviled eggs, Bobby Flay tops them with tangy pickled shrimp. Get the Recipe 11 of 12 Smoked-Salmon Deviled Eggs © Michael Turek "Deviled eggs are fun because you can dress them up or down," says Michael Mina, who dresses them up with chopped smoked salmon here. Get the Recipe 12 of 12 Deviled Eggs With Country Ham Chef Ford Fry used European techniques and flavors at the former Atlanta bistro JCT. His deviled eggs got their terrific flavor from goat cheese, Dijon mustard, and cornichons, plus a topping of country ham from Benton's in Madisonville, Tennessee. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit