From Fine Cooking Books

These deviled eggs have an indulgent filling boldly flavored with all the classic tongue-tingling tastes: mustard, hot sauce, and a spike of horseradish. They are garnished old-school style with a sprinkle of paprika, giving you everything you expect from traditional deviled eggs. The only unexpected thing is that these are good for you, thanks to my secret ingredient, silken tofu, which is so creamy and rich it lets you use less egg yolk and mayonnaise. Don't tell your guests and they'll never know. Just ask my husband, a self-proclaimed deviled egg connoisseur, who couldn't stop eating them.

Devilish Eggs

From Better Homes and Gardens

This appetizer recipe makes one whole egg per serving. For traditional deviled eggs, simply cut in half.

Three-Herb Deviled Eggs

From The Food Channel

Deviled eggs is a classic picnic favorite that always gets devoured quickly at potlucks and family gatherings. In fact, it's always a bit of a disappointment if someone doesn't bring them. The addition of crumbled bacon brings extra flavor to this version.

Nanas Deviled Eggs

From Better Homes and Gardens

Add new taste sensations to a popular potluck food by jazzing up standard deviled eggs.

Deviled Eggs

From Family Circle

Give deviled eggs a flavor boost with the addition of bacon and sharp cheddar cheese.

Bacon And Cheese Deviled Eggs

From Family Circle

Try this favorite picnic recipe using the classic mustard and egg yolk filling, but instead of halving the eggs, fill whole eggs and stand them on end. Of course, if you prefer, you can halve the eggs and fill them the traditional way.

Deviled Eggs

From Better Homes and Gardens

Garlic and hot pepper sauce add heat to the deviled eggs that top off this simple salad loaded with vegetables.

Deviled Egg Salad

From Taste of the South

Sour-Cream Deviled Eggs

From Diabetic Living

Crab and chutney on this deviled egg mixture makes this popular appetizer a bit fancy, yet still quick to make and so versatile.

Deviled Eggs with Spicy Crab

From EatingWell

Deviled eggs are a perennial potluck favorite. Our recipe replaces some of the egg yolks with nonfat cottage cheese-keeping the filling velvety and rich while reducing some of the fat. No one will know the difference.

EatingWell Deviled Eggs

From Ladies' Home Journal

These make-ahead appetizers are filled with a mixture of chopped eggs, Dijon mustard, sour cream, and red pepper sauce.

Deviled Eggs and Cucumber Cups

From Fine Cooking Books

This hors d'oeuvre is an elegant take on an American classic. Don't worry: You don't have to peel enough tiny quail eggs to make the filling, which uses larger chicken eggs. You can find quail eggs at some gourmet markets.

Deviled Quail Eggs with Black Caviar

From The Food Channel

These handsome deviled eggs add bright color and flavor to your Easter buffet.

Sun Dried Tomato and Chive Deviled Eggs

From Food & Wine

Hard-Cooked Eggs with Crisp Anchovy Crumbs

From Better Homes and Gardens

Caviar adds a touch of elegance to classic deviled eggs.

Caviar-Stuffed Deviled Eggs

From Smithfield

A show stopper of an appetizer.

Cajun Deviled Egg Shrimp Cocktail

From Smithfield

These eggs are packed with fresh herbs from the garden.

Garden Deviled Eggs

From Smithfield

Something ordinary made extraordinary! All the tastes of breakfast in one bite.

Morning Sunshine Deviled Eggs

From Family Circle

To make a traditional platter of deviled eggs more interesting, this recipe offers three toppings--paprika, black olives, and chopped ham.

Double-Deviled Eggs

From Taste of the South

Celery-Flake Deviled Eggs

From Food & Wine

"I can't have a party without deviled eggs," says Katie Lee, whose cooking often reflects her Southern roots (she was born in West Virginia). Here, she deconstructs the retro hors d'oeuvre, blending hard-boiled eggs with mustard and mayonnaise so it's more like an egg salad that she can spread on toasts. "Simplicity is key," she says. "To me, it's more about tasting the egg than anything else."

Deviled-Egg Spread