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Showing: April's Deviled Eggs - Garlic Deviled Eggs

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April's Deviled Eggs

Submitted by: MISTY1549

Slices of egg, filled with delicately spiced creamy goodness. Served cool.

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Bacon Cheddar Deviled Eggs

Submitted by: USEREMILY3260

These deviled eggs include bacon and shredded cheddar cheese. Better than your ordinary deviled eggs.

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Bacon-Balsamic Deviled Eggs

Submitted by: Stephanie V

These gourmet deviled eggs with a sweet and savory mix of bacon, onion, and balsamic vinegar are frequently requested and always disappear!

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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.'

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Cajun Deviled Eggs

Submitted by: Denyse

A little cayenne pepper transforms creamy deviled eggs into a spicy Cajun-style delight!

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Crabby Deviled Eggs

Submitted by: Reginald Davis

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

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Creamy Deviled Eggs

Submitted by: Robin Gibson

A cool, creamy ranch and cream cheese mixture with onion and pickle is the filling for these delicious deviled eggs.

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Curried Deviled Eggs

Submitted by: Kris10 in CA

The filling for these deviled eggs goes beyond the traditional flavor with the additions of horseradish sauce, curry powder, and poppy seeds.

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Cute Egg Chicks

Submitted by: Taste of Home Test Kitchen

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.

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Delectable Deviled Eggs

Submitted by: LG6191972

A little barbeque seasoning and a topping of green olive slices makes these deviled eggs extra tasty.

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Deviled Eggless Salad

Submitted by: SPK

This is great to have on hand for sandwiches. Wonderful on whole wheat with lettuce or sprouts.

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Deviled Eggs

Submitted by: Margaret Sanders

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

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Deviled Eggs

Submitted by: Barbara

Creamy salad dressing and prepared mustard are mixed with mashed egg yolks to fill the whites of these popular appetizers.

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Deviled Eggs I

Submitted by: Martin

Deviled eggs are a classic for good reason: This easy recipe -with the requisite mayo, mustard and paprika -keeps up the tasty tradition.

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Deviled Eggs II

Submitted by: Mary Brotherton

This recipe is the result of years of trial and error. It is an Easter tradition in our house. Originally submitted to SaladRecipe.com. CAUTION: Very slippery. If carrying over carpet they will always land yolk-side down.

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Deviled Eggs with Zip

Submitted by: BONNIE1424

Chinese hot mustard gives these appetizer favorites a spicy kick!

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Di's Delicious Deluxe Deviled Eggs

Submitted by: HIPPS

Creamy, zesty deviled eggs are always a favorite.

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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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Epicurean Deviled Eggs

Submitted by: John Glover

The secret to these decadent eggs is butter--softened and added to the filling mix for an especially melt-in-your mouth consistency.

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Garlic Deviled Eggs

Submitted by: Eva Friesen

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

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