Save some of those eggs you're dyeing for Easter to make a yummy appetizer of deviled eggs. Our deviled egg appetizer recipes use tasty add-ons like curry, fresh herbs, and caviar for the best deviled eggs you and your Easter guests have ever tasted.See Popular Deviled Eggs Recipes
Summer picnics and cookouts wouldn't be the same without deviled eggs, and the perfect recipe has nothing to do with the filling -- it's all about how to boil the eggs. Deviled eggs are, well, devilishly simple: hard-boiled eggs are halved lengthwise, the yolk is removed and mashed together with mustard, mayonnaise, paprika, hot pepper sauce (the mix-ins can vary, but it's the spicy "heat" that make something "deviled"), then the yolk filling is spooned or piped back into the cavity of the egg white. Perfection.
For an inexpensive and delicious side dish learn how to make these delicious deviled eggs. Potlucks, picnics and family gatherings are just a few events these would be perfect for!
Once you learn how to make deviled eggs, you will be able to whip up an inexpensive and delicious side dish to bring to picnics, pot luck suppers or any other event where you're asked to bring a dish.
Learn how to make picnic deviled eggs for an inexpensive and easy side dish to bring to any meal or potluck.
Break out of the expected with these inspired variations on classic deviled eggs for your next party or potluck.
These handsome deviled eggs add bright color and flavor to your Easter buffet.
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.
No artificial "bacon" crumbles here. These deviled eggs are topped with real crispy bacon slices.
You enjoy blue cheese, walnuts and apples on your cheese plate, so why not try the trio mixed in with creamy egg yolks? Dinner party guests will be wowed by this hors d'oeuvre.
It takes just one beet to give a beautiful rosy hue to a dozen hard-boiled eggs! Try this deviled egg recipe for Easter, brunch or a dinner party hors d'oeuvres.
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.
This appetizer recipe makes one whole egg per serving. For traditional deviled eggs, simply cut in half.
Something ordinary made extraordinary! All the tastes of breakfast in one bite.
These eggs are packed with fresh herbs from the garden.
Basic deviled eggs have nothing on this spicy and creamy Mexican variation. Top with a spoonful of salsa if you like!