How to Make Deviled Eggs

Caviar-Topped Deviled Eggs — Photo: Caitlin Bensel

Deviled eggs are a favorite appetizer for occasions, from no-frills potlucks and backyard barbecues to festive holiday parties and elegant cocktail parties. For crowd-pleasing flavor and presentation, turn to Food & Wine's favorite deviled egg recipes, featuring the classic rendition, versions topped with tomato jam or caviar, and variations served on crackers or toast. Pass creamy, punchy, smoky, tangy deviled eggs at your next gathering.

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Classic Deviled Eggs

"I love deviled eggs because they are so old-fashioned and yummy," says Alexis Swanson Traina. This classic version, made with two kinds of mustard and served with paprika, is a specialty of the Swanson family cook, Terry Sweetland. They're easy to make and deliciously creamy.

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02 of 12

Shakshuka Deviled Eggs

Shakshuka meets deviled eggs in this colorful snack. Instead of poaching eggs in a tomato-based sauce, you'll spoon a garlicky, slightly spicy tomato jam flavored with harissa and smoked paprika on top of deviled eggs. The yolks are pureed with mayo and plain yogurt for a creamy, perfectly balanced filling with a little bit of tang.

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Caviar-Topped Deviled Eggs

For these deviled eggs, chef Evan Babb channels his mother's and grandmother's classic recipes for the filling, which gets a briny kick from a splash of olive juice. A dollop of sturgeon caviar on top takes these deviled eggs to the next level.

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04 of 12

Green Curry Deviled Eggs

Use store-bought green curry paste for this filling that comes together in no time in a food processor, cutting down on prep time and extra bowls. Each egg gets a topping of crispy spiced puffed rice that delivers a contrasting, satisfying crunch.

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05 of 12

Deviled-Egg Crisps

Justin Chapple riffs on Missy Robbins' deviled-egg toast topped with bottarga (salted cured fish roe). His version is served on crisp artisan crackers and topped with smoky-sweet Urfa biber and shaved jalapeño.

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Deviled Eggs

This basic deviled egg recipe from Edna Lewis and Scott Peacock is easy and delicious!

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07 of 12

Sriracha-and-Wasabi Deviled Eggs

Joanne Chang's mother used to make hard-boiled eggs for dinner: She would add them to the beef or chicken she was braising in soy. This is Joanne's riff on those eggs, made spicy with hot sauce and wasabi.

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Deviled Egg Toast

This variation on deviled eggs is chef Missy Robbins’ favorite way to get the salty, spicy, tangy filling all in one crunchy bite.

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Smoky Deviled Eggs

Smoky Spanish pimenton makes chef Ashley Christensen's eggs distinctive. It's available at specialty food stores.

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Deviled Eggs with Pickled Shrimp

To amp up his creamy dill-and-chive deviled eggs, Bobby Flay tops them with tangy pickled shrimp.

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Smoked-Salmon Deviled Eggs

"Deviled eggs are fun because you can dress them up or down," says Michael Mina, who dresses them up with chopped smoked salmon here.

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Deviled Eggs With Country Ham

Chef Ford Fry used European techniques and flavors at the former Atlanta bistro JCT. His deviled eggs got their terrific flavor from goat cheese, Dijon mustard, and cornichons, plus a topping of country ham from Benton's in Madisonville, Tennessee.

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