50 Deviled Eggs

Food Network Magazine created fun new recipes by the dozen. 

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131209_RightSpread_DeviledEggs.tif

131209_RightSpread_DeviledEggs.tif

Photo by: Justin Walker

Justin Walker

How to Make Deviled Eggs:

Place 12 large eggs in a wide pot; cover with cold water by 1 inch. Bring to a boil. Reduce the heat to medium low; simmer 10 minutes.

Drain the eggs and run under cold water to cool slightly. Peel and halve each egg lengthwise.

Scoop out the yolks and mash according to the recipe, then spoon into the egg whites.

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131209_DillDeviledEgg.tif

Cucumber-Dill (No. 41)

Photo by: Justin Walker

Justin Walker

1. Classic Mash the yolks with 1/2 cup mayonnaise, 1 tablespoon relish and 1 to 2 teaspoons Dijon mustard. Season with salt and pepper. Spoon into the egg whites; dust with paprika.

2. Sausage-Cheddar Mash the yolks with 1/4 cup each mayonnaise and shredded cheddar. Season with salt and hot sauce. Spoon into the egg whites; top with browned crumbled sausage and chives.

131209_PepperoniDeviledEggs.tif

131209_PepperoniDeviledEggs.tif

Pepperoni Pizza (No. 3)

Photo by: Justin Walker

Justin Walker

3. Pepperoni Pizza Mash the yolks with 1/3 cup each mayonnaise and shredded mozzarella, 1/4 cup diced tomatoes and 2 tablespoons chopped basil. Season with salt and pepper. Spoon into the egg whites; top with sliced pepperoni.

4. Pulled Pork Mash the yolks with 1/4 cup mayonnaise and 2 tablespoons barbecue sauce. Spoon warm pulled pork into the egg whites; top with the yolk mixture and coleslaw.

5. Green Eggs and Ham Puree the yolks with 1/3 cup mayonnaise, 1/4 cup each chopped parsley and scallions, and 2 tablespoons capers in a food processor. Spoon into the egg whites; top with strips of deli-sliced ham.

6. Crab Mash the yolks with 1/4 cup mayonnaise, 1 tablespoon chopped basil or parsley, 1 teaspoon whole-grain mustard and the juice of 1/2 lemon. Stir in 8 ounces lump crabmeat. Season with salt and pepper. Spoon into the egg whites.

131209_SalmonDeviledEggs.tif

131209_SalmonDeviledEggs.tif

Bagels and Lox (No. 7)

Photo by: Justin Walker

Justin Walker

7. Bagels and Lox Mash the yolks with 1/2 cup cream cheese, 1/4 cup mayonnaise, 1 teaspoon Dijon mustard and 2 sliced scallions. Stir in 3 ounces chopped smoked salmon. Season with salt and pepper. Spoon into the egg whites; top with broken bagel chips and more smoked salmon.

8. Smoked Trout Mash the yolks with 1/4 cup each mayonnaise and sour cream, 2 teaspoons each whole-grain mustard and chopped dill, and the juice of 1/2 lemon. Stir in 6 ounces flaked smoked trout. Season with salt. Spoon into the egg whites; top with more dill.

9. Lobster Roll Mash the yolks with 1/2 cup each mayonnaise and chopped celery, 2 teaspoons each chopped parsley, chives and Dijon mustard, and 1 teaspoon lemon juice. Stir in 8 ounces diced lobster meat. Season with salt and pepper. Spoon into the egg whites; top with celery leaves.

10. Chicken Salad Pulse the yolks with 1 cup shredded cooked chicken, 1 each chopped celery stalk and carrot, and 2 tablespoons chopped mixed herbs in a food processor until combined. Add 1/3 cup mayonnaise, season with salt and pepper and pulse. Spoon into the egg whites.

11. Chicken Club Make Chicken Salad Deviled Eggs (No. 10); place each on a toasted baguette slice and top with 1/2 slice cooked bacon and a halved cherry tomato. Secure with a toothpick.

12. Tuna Salad Mash the yolks with 1/2 cup mayonnaise and 1 teaspoon Dijon mustard. Season with salt and pepper. Stir in 1 drained 5-ounce can water-packed tuna and 1/4 cup each finely chopped celery, dill pickles and parsley. Spoon into the egg whites; top with celery leaves.

13. Ham Salad Pulse the yolks with 1 cup diced ham and 1 chopped celery stalk in a food processor until combined. Add 1/4 cup mayonnaise, 2 tablespoons chopped chives and 1 teaspoon Dijon mustard. Season with salt and pepper and pulse until incorporated. Spoon into the egg whites; top with thinly sliced cornichons and small cubes of ham.

14. Beef-Horseradish Mash the yolks with 1/2 cup mayonnaise, 1 tablespoon creamy horseradish and 1 teaspoon Dijon mustard. Season with salt and pepper. Spoon into the egg whites; top with more creamy horseradish, strips of deli-sliced roast beef and chopped chives.

15. Reuben Mash the yolks with 1/2 cup mayonnaise, 1 tablespoon each sweet chili sauce and relish, and 1 teaspoon Dijon mustard. Add 1/4 cup chopped sauerkraut. Season with salt and pepper. Spoon into the egg whites; top with shredded Swiss cheese, chopped corned beef and caraway seeds.

16. Caesar Salad Mash the yolks with 1/2 cup mayonnaise, 2 tablespoons olive oil, 2 minced anchovies and 1 grated garlic clove. Spoon into the egg whites; top with croutons, shredded romaine and Parmesan.

17. Greek Mash the yolks with 1/2 cup Greek yogurt, 1 tablespoon relish, 2 teaspoons chopped dill, 1 teaspoon Dijon mustard and a dash of hot sauce. Season with salt and pepper. Spoon into the egg whites.

18. Green Goddess Mash the yolks with 1 avocado, 1/4 cup mayonnaise, 2 tablespoons each chopped parsley, tarragon and chives, and 1 teaspoon Dijon mustard. Season with salt and pepper. Spoon into the egg whites; top with more chopped parsley.

19. Martini Mash the yolks with1/2 cup mayonnaise, 1 tablespoon vodka, 1 teaspoon each green olive brine and Dijon mustard, and 1/4 teaspoon dry vermouth. Season with salt. Spoon into the egg whites; top with halved pimiento-stuffed olives and chopped cocktail onions.

20. Truffle Mash the yolks with 1/2 cup mayonnaise, 1 to 2 tablespoons truffle oil and 1 teaspoon each minced parsley, chervil, chives and tarragon. Season with salt and pepper. Spoon into the egg whites.

21. Caviar Mash the yolks with 1/3 cup mayonnaise, 2 tablespoons lemon juice and 1 tablespoon olive oil. Gently stir in 2 tablespoons carp roe caviar (tarama). Season with salt and pepper. Spoon into the egg whites; top with chopped parsley.

22. Bagna Cauda Mash 6 chopped anchovies with 1 chopped garlic clove; mash with the yolks and 1/3 cup each mayonnaise and chopped parsley. Spoon into the egg whites.

23. Blue-Cheese Walnut Mash the yolks with 1/3 cup mayonnaise and 3 tablespoons crumbled blue cheese. Season with salt and pepper. Spoon into the egg whites; top with candied walnuts.

24. Broiled Mash the yolks with 1/2 cup mayonnaise, 1 tablespoon relish and 1 teaspoon dijon mustard. Season with salt and pepper. Spoon into the egg whites; brush with mayonnaise and sprinkle with breadcrumbs and cayenne. Broil until browned.

25. All-White Finely chop 8 egg white halves and mix with 1/4 cup mayonnaise, 1 tablespoon finely chopped celery and 2 teaspoons relish. Season with salt. Spoon into the remaining 16 egg whites; top with sliced scallion whites.

26. Triple Onion Mash the yolks with 1/2 cup prepared french onion dip and 3 tablespoons chopped scallions. Spoon into the egg whites; top with canned French-fried onions.

27. Hummus Mash the yolks with1/2 cup hummus, 1/4 cup plain yogurt and the juice of 1/2 lemon. Season with salt and pepper. Spoon into the egg whites. Heat 2 tablespoons olive oil with 1 tablespoon chopped kalamata olives and 1/4 teaspoon each dried mint and red pepper flakes in a small skillet over medium-high heat; drizzle over the eggs.

28.  Piquillo Pepper Pulse the yolks, 1/2 cup mayonnaise, 3 chopped jarred piquillo peppers, and 1 teaspoon each Dijon mustard, smoked paprika and lemon juice in a food processor until combined. Season with salt. Spoon into the egg whites; top with chopped parsley and more paprika.

29. Moroccan Heat 2 tablespoons olive oil with 1 teaspoon each ground cumin, coriander and grated garlic in a skillet over medium heat, 2 minutes. Let cool; mash with the yolks, 1/4 cup each Greek yogurt and mayonnaise, and 1 to 2 tablespoons harissa (or other hot chile sauce). Season with salt and pepper. Spoon into the egg whites; top with chopped cilantro.

30. Buffalo Mash the yolks with 1/4 cup each mayonnaise and finely chopped celery, and 2 tablespoons Buffalo hot sauce. Spoon into the egg whites; top with crumbled blue cheese and chopped celery leaves.

31. Cajun Saute 1/4 cup each finely chopped andouille sausage and green bell pepper in vegetable oil with 1 teaspoon each Cajun seasoning and cayenne. Let cool; mash with the yolks. Spoon into the egg whites; sprinkle with more cayenne.

32. Spicy Jerk Mash the yolks with 1/3 cup mayonnaise, 1 tablespoon each mango chutney, chopped cilantro and red onion, 1 teaspoon jerk seasoning and 1/2 diced jalapeño pepper. Season with salt. Spoon into the egg whites; sprinkle with cayenne.

33. Curry Mash the yolks with 1/2 cup mayonnaise, 2 teaspoons chopped cilantro and 1 teaspoon each curry powder and lime juice. Spoon into the egg whites; top with mango chutney and more chopped cilantro.

34. Wasabi Mash the yolks with 1/2 cup mayonnaise and 4 teaspoons wasabi paste. Spoon into the egg whites; top with chopped pickled ginger and more wasabi paste.

35. Toasted Sesame Mash the yolks with 1/2 cup mayonnaise and 1 tablespoon toasted sesame oil. Season with salt. Spoon into the egg whites; top with toasted sesame seeds.

36. Miso-Sesame Mash the yolks with 1/2 cup mayonnaise, 1 to 2 tablespoons miso paste, 2 teaspoons lemon juice, 1 teaspoon Sriracha and 1/2 teaspoon toasted sesame oil. Spoon into the egg whites; top with toasted sesame seeds, sliced scallions and more Sriracha.

37. California Roll Mash the yolks with 1/3 cup each mayonnaise and finely diced peeled cucumber, and 1 teaspoon each soy sauce, rice vinegar and wasabi paste. Spoon into the egg whites; top with small cubes of avocado, crabmeat and nori (dried seaweed) flakes.

38. Korean Lettuce Cups Mash the yolks with 1/3 cup mayonnaise and 1/2 cup finely chopped kimchi. Season with salt. Spoon into the egg whites and set each in a Bibb lettuce leaf; top with more chopped kimchi and sliced scallions.

39. Pickled Beet Place the egg whites in a shallow dish with 1 cup beet juice (from a can of beets); cover and refrigerate until pink, 1 hour. Mash the yolks with 1/4 cup mayonnaise and 3 tablespoons each horseradish and sour cream. Season with salt and pepper. Remove the egg whites from the beet juice and pat dry with paper towels. Spoon the yolk mixture into the egg whites; top with thinly sliced cooked beets.

40. Veggie Medley Mash the yolks with 1/4 cup each cream cheese and mayonnaise, and 1 teaspoon Dijon mustard. Stir in 2 tablespoons each finely chopped red bell pepper, broccoli, celery, carrot, scallion and parsley. Season with salt and pepper. Spoon into the egg whites; top with diced cucumber.

41. Cucumber-Dill Mash the yolks with 1/4 cup each mayonnaise and sour cream, and 2 teaspoons dijon mustard. Season with salt and pepper. Stir in1/2 cup finely chopped cucumber and2 tablespoons chopped dill. Spoon into the egg whites; top with dill sprigs.

42. Guacamole Mash the yolks with 1/2 avocado, 2 tablespoons sour cream and the juice of 1 lime. Season with salt. Stir in 1/2 cup chopped tomato and 1/4 cup chopped cilantro. Spoon into the egg whites; top with more chopped tomato and avocado.

43. Black Bean Mash the yolks with1/2 cup prepared black bean dip and 1/4 cup mayonnaise. Season with salt and pepper. Spoon into the egg whites; top with shredded cheddar and chopped cilantro.

44. Nacho Mash the yolks with 1/3 cup mayonnaise, 3/4 cup shredded cheddar and 2 tablespoons minced pickled jalapeños. Spoon into the egg whites; top with salsa.

45. Frito Pie Mash the yolks with 1/2 cup mayonnaise, 1 tablespoon relish and 1 teaspoon Dijon mustard. Season with salt and pepper. Add 1/2 cup crushed Fritos (or other corn chips) and 1 chopped scallion. Spoon into the egg whites; top with warm chili, shredded cheddar and sliced scallions.

46. Pimento Cheese Mash the yolks with 1/2 cup mayonnaise, 1 tablespoon relish and 1 teaspoon dijon mustard. Season with salt and pepper. Add 1/2 cup shredded cheddar and 1/4 cup chopped pimentos. Spoon into the egg whites; top with chopped chives.

47. Salsa Verde Mash the yolks with 1/2 cup mayonnaise, 1 tablespoon relish and 1 teaspoon Dijon mustard. Add 1/2 cup chopped parsley, 2 chopped anchovies and 1 tablespoon chopped capers. Season with salt and pepper. Spoon into the egg whites; top with more chopped parsley.

48. Pico de Gallo Pulse the yolks, 1/4 cup mayonnaise, 2 tablespoons pico de gallo (or other fresh salsa) and 2 teaspoons chipotle hot sauce in a food processor until smooth. Season with salt. Spoon into the egg whites; top with more pico de gallo.

49. Ranch Mash the yolks with 1/3 cup prepared ranch dip. Spoon into the egg whites; top with sliced scallions, shredded Parmesan and ranch-flavored chips.

50. Light Discard the yolks from 8 egg white halves and grate the whites. Mash the grated whites with the remaining egg yolks, 1/4 cup mayonnaise, 1 tablespoon relish and 2 teaspoons each buttermilk and Dijon mustard. Season with salt and pepper. Spoon the mixture into the remaining 16 egg whites; top with chopped parsley.

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