Your deviled eggs can get a makeover for picnics, potlucks, and parties
They’re a classic, portable, finger food that almost always gets snatched up at whatever party they attend. Deviled eggs are hardboiled peeled eggs cut in half with the yolks scooped out, mixed with other ingredients like mustard and mayo, and then placed back inside the egg-white cavities. People call them deviled because the mix-ins are often spicy, or a little hot. In a way, they’re like twice-stuffed baked potatoes. Except not.
You can vary the recipe for these little boats of creamy, tangy goodness to suit whatever — and we mean, whatever — tastes you have. Deviled Egg Recipes aplenty are available for whatever floats your inner tube. Here are a few:
It’s a little spring, a little French, and a whole lotta creamy, fresh, crunchy, cheesy, delicious. Chévre goat cheese blends with herbs in the egg yolk. Get our Chévre Deviled Eggs with Asparagus recipe.
Thai: Sriracha Deviled Eggs
The spiciness of Sriracha is balanced by the lime, cilantro, and a hint of sweet-sour from the garnish of pickled carrots or daikon. Get our Sriracha Deviled Eggs recipe.
Rowdy Cowboy Style: Horseradish Deviled Eggs with Seared Steak and Blue Cheese
These bold, hearty, and a little wild deviled eggs are topped with flavors more common to a steakhouse. Though a bit unwieldy to eat, they’re worth the effort. Get our Horseradish Deviled Eggs with Seared Steak and Blue Cheese recipe.