14 Deviled Egg Recipes From Classic to Caviar-Topped Upgrade any occasion with these delightful deviled eggs. By Molly McArdle Molly McArdle Molly McArdle is Food & Wine's Updates Editor. She has written and edited stories about food, wine, culture, place, and technology for more than 15 years. Her work has appeared in Travel + Leisure, GQ, Esquire, Oxford American, The Believer, Bookforum, and many more. Food & Wine's Editorial Guidelines Updated on November 19, 2025 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Caitlin Bensel Every family has their own "deviled egg language," explains chef Alex Guarnaschelli when she shared her favorite deviled egg tips with F&W. Guarnaschelli's mother would fold whipped cream into the yolk mixture to make the filling extra fluffy and light. She also recommends taking care to season the egg whites and dipping the bottom of the eggs in crushed up potato chips. "Think about when you put an egg in your mouth. The first thing that hits your tongue is the white, not the yolk, right? The yolk is on the roof of your mouth. So if there's crunchy chips on the underside, that's almost more dramatic than a tasty topping that's actually on top." Whether you are riffing on a beloved family recipe or looking up new ways to put a spin on this beloved (and always festive) appetizer, we've got you. From trustworthy advice (on peeling hard boiled eggs or transporting deviled eggs), to mouthwatering recipes from chefs like Michael Mina, Missy Robbins, Ashley Christensen, and Evan Babb, you're set to make a heavenly set of hors d'oeuvres. Keep all of your recipes at your fingertips. With the MyRecipes app you can easily save and organize your favorites from anywhere, including Instagram and TikTok, in one convenient place. Get the free app. 01 of 14 Classic Deviled Eggs Kelsey Hansen / Food Styling by Annie Probst / Prop Styling by Breanna Ghazali Mayonnaise, Dijon, dill, and a dusting of paprika for color and gentle sweetness make this recipe from California's Genova Delicatessen a classic. White pepper, granulated garlic, and a hint of sharp Dijon mustard give the filling acidity and brightness. Get the Recipe Save 02 of 14 Les Oeufs Jeannette (Eggs Jeannette) Food & Wine / Photo by Kelsey Hansen / Food Styling by Lauren McAnelly / Prop Styling by Gabe Greco Jacques Pépin’s beloved childhood preparation, named for his mother, turns humble eggs into something deeply savory and celebratory. He has never encountered another recipe like his mother's, which turns the stuffed eggs upside down on a nonstick skillet until beautifully browned. Get the Recipe Save 03 of 14 Green Curry Deviled Eggs Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox Classic deviled eggs gain fresh, herbal heat from store-bought green curry paste blended into the yolks. The result is aromatic, gently spicy, and just as beloved. Sprinkle crispy spiced puffed rice on top for crunch. Get the Recipe Save 04 of 14 Caviar-Topped Deviled Eggs Caitlin Bensel A spoon of sturgeon caviar turns humble deviled eggs into high-end hors d'oeuvres in this recipe from chef Evan Babb. The filling gets a splash of olive juice for saline brightness, a trick Babb learned from his mother and grandmother. Get the Recipe Save 05 of 14 Shakshuka Deviled Eggs Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Heather Chadduck Hillegas A garlicky tomato jam spiked with harissa and smoked paprika crowns tangy, yogurt-enriched deviled eggs — shakshuka flavors in canapé form. The jam can be made ahead of time to streamline prep. Finish with cilantro for a hint of herbal freshness. Get the Recipe Save 06 of 14 Smoked Trout Deviled Eggs Food & Wine / Photo by Fred Hardy Jr. / Prop Styling by Josh Hoggle / Food Styling by Julian Hensarling In this recipe from mixologist Audrey Saunders, who helmed the now-closed (and much missed) Pegu Club in New York City, flaked smoked trout, curry powder, and chopped roasted almonds bring umami-rich salt and crunch to the classic deviled eggs template. Get the Recipe Save 07 of 14 Deviled-Egg Crisps Greg DuPree F&W's Justin Chapple offers his take on Missy Robbin's riff on deviled eggs (find her recipe, for Deviled Egg Toast, below), which pipes a deviled-egg inspired blend of hard boiled egg, mayonnaise, and spices on crisp crackers. Top with smoky-sweet Urfa biber flakes and shaved jalapeño slices. Get the Recipe Save 08 of 14 Smoked-Salmon Deviled Eggs Morgan Glaze / Food Styling by Chelsea Zimmer / Prop Styling by Josh Hoggle "Deviled eggs are fun because you can dress them up or down," says chef and restaurateur Michael Mina, who opts for "up" with the tender, salty addition of chopped smoked salmon alongside crunchy cornichons. Get the Recipe Save 09 of 14 Deviled Eggs Daria Khoroshavina Legendary chef and cookbook writer Edna Lewis, with her frequent coauthor Scott Peacock, present a classic Southern take that mixes in mayonnaise, cream, white wine vinegar, and a hint of sugar. Sprinkle with chives and chervil to finish. Get the Recipe Save 10 of 14 Sriracha-and-Wasabi Deviled Eggs Con Poulos James Beard Award-winning chef Joanne Chang layers sriracha’s heat with wasabi’s sinus-clearing kick for a lively, balanced snack. Chang riffs on childhood meals made by her mother, who frequently added hard-boiled eggs to the beef or chicken she was braising in soy. Get the Recipe Save 11 of 14 Deviled Egg Toast Abby Hocking This is Missy Robbins' original riff on deviled eggs, which can be found in her cookbook, coauthored with Carrie King: Breakfast, Lunch, Dinner...Life! Recipes and Adventures from My Home Kitchen. After piping the deviled egg–spread onto crostini, Robbins usually tops it with bottarga or tuna roe — and recommends truffles or even hot sauce, too. Get the Recipe Save 12 of 14 Deviled Eggs with Pickled Shrimp Michael Crook Celebrity chef Bobby Flay stacks pickled shrimp on dill-and-chive deviled eggs for a pleasingly bright and briney hors d’oeuvre. Both shrimp and eggs can be prepared ahead, then assembled just before guests arrive. Get the Recipe Save 13 of 14 Smoky Deviled Eggs Robert Wright Chef Ashley Christensen uses Spanish pimentón (rather than the more commonly sold paprika) to lend warmth and smokiness to the yolk mixture. The eggs can be refrigerated overnight. Sprinkle with more pimentón just before serving. Get the Recipe Save 14 of 14 Deviled Eggs with Country Ham Wendell T. Webber At the now-closed JCT Kitchen and Bar, chef Ford Fry made this rich and tangy deviled egg recipe. Folding goat cheese, Dijon, and chopped cornichons into the filling, he then tops each egg with a paper-thin slice of country ham for a smoky-salty finish. Fry sourced his ham from Benton's in Madisonville, Tennessee. Get the Recipe Save Explore more: Food Recipes Appetizers Deviled Eggs Was this page helpful? Thanks for your feedback! Tell us why! Other Submit