Editor @ Food52
, or just craving a nostalgic snack, deviled eggs always deliver. Creamy, tangy, and endlessly riffable, they're the kind of thing people reach for before even asking what's in them. From the tried-and-true classics to recipes with kimchi, smoked trout, or crispy bacon, here are our best deviled egg recipes to make for your next gathering.
Cooked, cut in half, emptied, then refilled with something delicious—it begs the question: Are deviled eggs really just the egg version of? Either way, deviled eggs remain the perfect snack for spring hosting. Handheld, easy to make, and always crowd-pleasing, this classic deserves an invite to every party.. Just store the whites and yolk mixture separately in the fridge, then fill them a few hours before serving so they stay fresh and creamy.A deviled egg tray is ideal , but if you don’t have one, try placing them in a parchment-lined baking dish and nestle a bit of paper towel underneath to keep them from sliding. Cover gently with foil or a lid.You can slice a tiny bit off the bottom of each egg white to create a flat base. Or, nestle them into a bed of lettuce, herbs, or even salt to hold them in placeDeviled eggs without the stress of filling. Served on toast, this recipe adds crunch without sacrificing the convenience of a finger food. The recipe calls for white bread, but this would also work on a bagel.Swapping mayonnaise for yogurt while adding harissa-spiked tomato jam and pistachio dukkah makes these eggs wonderfully bright and spicy. Serve with extra harissa on the side for those that want even more kick.From Food52 resident Melina Hammer comes a recipe that is straightforward in concept but complex in flavor. With the addition of bacon, these deviled eggs are a perfect bite-sized breakfast.This dish offers a fun, fully vegan twist to the hosting classic by trading the yolk for hummus and the white for an avocado. Of course, if you don’t want to make hummus from scratch, there’s no reason this wouldn’t work with something store-bought.Everything in this recipe feels upgraded: avocado enriches the filling, salmon adds smoke, while the capers offer both crunch and brine. I like to think these are deviled eggs: runway edition.Recipe developer Eric Kim says it best: “There's really nothing like that nostalgic tangle of nutty sesame, salty soy, yolky egg, and savory seaweed.”Everything's better with blue cheese and buffalo sauce, and deviled eggs are no exception. Also, there’s likely no better way to convert a deviled egg skeptic than by turning the dish into a chicken wing.Opting for homemade dukkah in place of paprika, these eggs are thoroughly spiced by cumin, coriander, pepitas, and black pepper. Oh, and the roasted garlic only further adds caramelized, savory flavor.By using equal parts mayo and yogurt, this recipe adds brightness and tang to rich deviled eggs. As a plus, the recipe developer lists a bunch of her preferred egg toppings. Some favorites: pesto, grated parmesan, and preserved lemon.Virginia Willis’ deviled egg recipe is a traditionalist’s dream. Without using any fancy, new ingredients, these eggs rely on flawless technique to create flavor that is rich, filling, and undeniably classic.These vibrant, pink-on-the-outside deviled eggs get their color from a beet brine. Topped with smoked salmon and dill, they’re part appetizer, part edible centerpiece.Think of these as your favorite Caesar salad…in deviled egg form. Anchovy, Parm, lemon, and Dijon give the yolk filling big umami energy, while a tangle of crispy kale on top adds crunch and flair. Some really good ideas here - I'm saving a link to this article for the future, when I don't have to take out a loan to buy eggs
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