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Deviled Eggs : Newest

 

Photo of: Ranch-Style Deviled Eggs

Ranch-Style Deviled Eggs

Submitted by: Kimberly
Living In: Toledo, Ohio, USA
This is a basic deviled egg with a little twist of ranch. 

Italian-Style Deviled Eggs

Submitted by: Duncan
This is a delicious and fancy variation of the classic easter appetizer. The prosciutto adds a wonderful saltiness and goes beautifully with the eggs. 

Photo of: Halloween Eye of Newt

Halloween Eye of Newt

Submitted by: Mama Mayhem
Bubble, bubble. Toil and trouble. This appetizer is commonly known and used but, I have put my own little twist on this recipe. It is deviled eggs made to look like the eyeballs of a lizard. It a hit with the kids at my Halloween party. 

Pen's Deviled Deviled Eggs

Submitted by: Penny Bunce
Spicy brown mustard and deviled ham make these your not-so-traditional deviled eggs. 

Photo of: No-Yolk Deviled Eggs

No-Yolk Deviled Eggs

Submitted by: Dottie Burton
Provided by: Taste of Home
'This lighter recipe still provides traditional deviled egg flavor and appearance,' conveys Dottie Burton of Cincinnati, Ohio. 'A mashed potato mixture magically replaces the yolk filling.' 

Photo of: Garlic Deviled Eggs

Garlic Deviled Eggs

Submitted by: Eva Friesen
Provided by: Taste of Home
I CREATED this recipe 30 years ago, when my new husband requested deviled eggs. He wouldn't eat celery or pickle relish, so I substituted garlic and onion. He approved. My co-workers always request these eggs for our potluck lunches. I'm not sure they know I can cook anything else! -Eva Friesen, Carson City, Nevada 

Photo of: Crabby Deviled Eggs

Crabby Deviled Eggs

Submitted by: Reginald Davis
Provided by: Taste of Home
WHENEVER I serve these eggs, my guests are puzzled by the unique taste...it's not the traditional taste of deviled eggs. The surprise ingredient is crab, which makes for a delightful change. -Reginald Davis, Orlando, Florida 

Photo of: Lemon-Curry Deviled Eggs

Lemon-Curry Deviled Eggs

Submitted by: Judith Miller
Provided by: Taste of Home
I enjoy prettying up a potluck or brunch buffet with a platter of these zippy eggs. You might also like to consider adding them to a salad plate or a soup and salad lunch. -Judith Miller, Walnut, California 

Photo of: Horseradish Deviled Eggs

Horseradish Deviled Eggs

Submitted by: Ruth Roth
Provided by: Taste of Home
'People say, 'Wow!' when they taste these flavorful tangy deviled eggs,' confirms Ruth Roth of Linville, North Carolina. 'The bold combination of ground mustard, dill and horseradish is so appealing...the plate is always emptied whenever I serve these eggs.' 

Photo of: Cute Egg Chicks

Cute Egg Chicks

Submitted by: Taste of Home Test Kitchen
Provided by: Taste of Home
These big-eyed chicks will steal the show at your Easter table or on a buffet! Our Test Kitchen staff took a little artistic license with a recipe shared by field editor Tami Escher of Dumont, Minnesota...and came up with these clever chicks. 

Photo of: Zippy Deviled Eggs

Zippy Deviled Eggs

Submitted by: Maribeth Balensiefer
Provided by: Taste of Home
'I take these eggs to our monthly retirement potluck...and if I don't bring them, I get told about it,' writes Marbeth Balensiefer of Sun City, California. 'A few splashes of hot sauce liven up these eggs, which are so easy to make.' 

Photo of: Bacon-Cheddar Deviled Eggs

Bacon-Cheddar Deviled Eggs

Submitted by: Laura LeMay
Provided by: Taste of Home
Laura LeMay from Deerfield Beach, Florida recalls, 'I created this recipe a few years ago when I was craving something different to do with hard-cooked eggs. I combined three of my favorite foods - bacon, eggs and cheese - in these deviled eggs. I've shared them at parties and have received many compliments on their eggstra special taste.' 

Photo of: Deviled Eggs

Deviled Eggs

Submitted by: Margaret Sanders
Provided by: Taste of Home
This recipe comes from the Durbin Inn, a well-known restaurant in Rushville, Indiana from the 1920s until it closed in the late '70s. The eggs are delicious, and it's easy to make more for larger gatherings. -Margaret Sanders, Indianapolis, Indiana 

Photo of: Savory Deviled Eggs

Savory Deviled Eggs

Submitted by: Carrie Long
Provided by: Taste of Home
When you're in the mood for some good finger food, turn to this recipe. Fans of mustard, dill and vinegar flavors, my family says these eggs are the best. I like them because they are easy to fill and make a popular contribution to a potluck or brunch. 

Photo of: Herbed Deviled Eggs

Herbed Deviled Eggs

Submitted by: Sue Seymour
Provided by: Taste of Home
Wondering what to do with hard-cooked eggs when Easter is past? Field editor Sue Seymour of Valatie, New York makes deviled eggs with a twist, adding a mix of herbs to the filling. 

Photo of: Three-Cheese Deviled Eggs

Three-Cheese Deviled Eggs

Submitted by: Taste of Home Test Kitchen
Provided by: Taste of Home
Our home economists enhances ordinary deviled eggs by stirring in three different kinds of cheese. A dash of paprika and sprinkle of chives on top add a little color. 

Photo of: German-Style Pickled Eggs

German-Style Pickled Eggs

Submitted by: Marjorie Hennig
Provided by: Taste of Home
I make them these deviled eggs and refrigerate them in a glass gallon jar for my husband to sell at his tavern. The customers love them! I found the recipe in an old cookbook years ago. 

Salmon Deviled Eggs with Homemade Mayonnaise

Submitted by: DCTINK
Home Town: Royal Oak, Michigan, USA
Living In: Indianapolis, Indiana, USA
This is a recipe my mother, who is French, has used for years. It is awesome and easy. A delicious twist on the traditional deviled eggs. 

Photo of: No Yolk Deviled Eggs

No Yolk Deviled Eggs

Submitted by: Steven D. H.
Deviled eggs without the yolks, using potato instead of yolks. 

Easy Creamy Deviled Eggs

Submitted by: SHANNLEIGH
Home Town: Clarks Mills, Pennsylvania, USA
Living In: Houston, Texas, USA
Mom's original recipe with a little kick of wasabi mayonnaise to give this classic a more modern edge. 

 
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