Better-Than-Grandma’s Deviled Egg Recipes

For an appetizer in a flash, deviled eggs have been a go-to dish for generations. That said, a time crunch doesn’t mean you can’t get creative. These recipes are amped-up versions of the classic your grandma used to make, so go crazy with flavor combinations and eye-catching garnishes. Granny will just have to try one!

Fried Ham Deviled Eggs (pictured above)

Revisit the breakfast favorite of bacon and eggs before dinner. Food Network Star winner Tregaye Fraser fries deli ham and uses it to top deviled eggs with a spicy sriracha filling. Garnished with microgreens, these eggs are glamorous enough for any holiday dinner.



Photo by: Justin Walker

Justin Walker

Slices of pepperoni top deviled eggs for a fun, kid-friendly appetizer. The classic yolk mixture gets an Italian update with shredded mozzarella and fresh basil.



Food Stylist: Brett Kurzweil

Photo by: Levi Brown

Levi Brown

For something decadent, add truffle oil and jarred black truffles to the classic deviled egg filling. The flavor will make your guests feel like VIP diners — and they won’t have a clue how easy the dish was to make!



Food Stylist: Brett Kurzweil

Photo by: Levi Brown

Levi Brown

Seafood isn’t traditionally part of Easter, but Tyler Florence’s Lobster Deviled Eggs are so good you won’t believe they weren’t on your menu before. Chopped lobster meat and capers complement the egg so well that you’ll feel like you’re at Sunday brunch.



Photo by: Andrew Purcell

Andrew Purcell

Think of these as the chic way to incorporate some Buffalo wing flavor into your holiday. The classic deviled egg is modernized with the egg whites tossed in hot sauce, then garnished with blue cheese and celery — and more hot sauce is drizzled on top.

Here's another treat for Buffalo sauce fans. Hot sauce goes straight into the yolk mix for maximum flavor.

Try something new with your presentation. Sandra Lee’s deviled eggs are true to their name and stand straight up. It makes them easy to pick up without any mess.

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