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Showing: April's Deviled Eggs - Horseradish 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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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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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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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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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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German-Style Pickled Eggs

Submitted by: Marjorie Hennig

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.

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Guacamole Deviled Eggs

Submitted by: Lisa Linthicum

Hard-cooked eggs are filled with an enticing avocado mixture instead of the usual, for a fabulously festive appetizer.

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Halloween Eye of Newt

Submitted by: ANGELA O.

Living In: Las Vegas, Nevada, USA

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.

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Herbed Deviled Eggs

Submitted by: Sue Seymour

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.

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Horseradish Deviled Eggs

Submitted by: Ruth Roth

'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.'

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