89 deviled egg recipes

Curried deviled eggs stuffed with tuna and gherkins, coated in a creamy curry-mayo sauce with tomato paste. A bold Indian-inspired appetizer served chilled.

Crunchy deviled eggs with sour cream, crumbled bacon, parsley, and paprika, topped with a pimento-stuffed olive half. A quick no-cook appetizer ready in 10 minutes.

Old-school deviled oysters (or clams) baked in shells with a rich cream sauce, egg yolk, and crispy breadcrumb topping. Simple, elegant, and ready in 15 minutes.

Devilled crabs with fresh-picked crab meat in a creamy mace-seasoned sauce with hard-boiled eggs, stuffed back into the shells and baked or deep-fried golden.

Deviled eggs upgraded with sharp cheddar cheese spread, Dijon mustard, scallions, and pimentos. A cheesy herbed twist on the classic Easter and party appetizer that disappears off the platter.

This is from an article that I cut out of our local newspaper years ago. I swear by it! If you make deviled eggs, this is a MUST! Follow every step and; you will have great results - and EASY-TO-PEEL eggs!

Devil's food cake bakes a deep cocoa layer cake with a separated-egg method for extra lift, then tops it with classic boiled chocolate fudge frosting. A tall, old-fashioned chocolate showstopper.

Eggs Hussarde with poached eggs, grilled ham, and tomato on Holland rusks topped with Marchand de Vin sauce and Hollandaise. A classic New Orleans brunch dish from Brennan's tradition.

Marchand de vin is a classic New Orleans red wine and demi-glace sauce with sauteed ham, mushrooms, and green onions. Rich, savory, and built for steak or eggs Benedict.