All-Star Deviled Eggs

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Deviled Eggs

The secret to making incredible deviled eggs is to start with perfectly boiled eggs. From there, fill them as creatively as you'd like. Try one of these 12 ideas from your favorite Food Network chefs.

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Aida Mollenkamp's Green Deviled Eggs and Ham

This egg's filling gets its verdant hue from mashed avocado and the ham is crispy prosciutto, giving Aida's nod to Dr. Seuss a gourmet spin.

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Alex Guarnaschelli's Creamy Deviled Eggs

Alex sticks pretty close to tradition with her eggs, whipping the yolks with mayonnaise, mustard and Worcestershire sauce, but she folds cream into the mix to make the filling extra rich.

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Anne Burrell's Truffled Deviled Eggs

Anne's deviled eggs are sophisticated, yet so simple to make: A shot of truffle oil ensures that they're devilishly divine.

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Claire Robinson's Spanish Deviled Eggs

Claire's eggs have a Spanish accent thanks to the addition of piquillo peppers, smoked paprika and Serrano ham. They're perfect for a tapas spread, or for a party or picnic snack.

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Tyler Florence's Lobster Deviled Eggs

Sweet, succulent lobster meat stars in Tyler's creation. You can get the meat from a whole lobster that you cook yourself, or buy it pre-cooked at the seafood counter.

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Melissa d'Arabian's Ranch Deviled Eggs

Melissa's deviled eggs are the ultimate picnic or outdoor party snack: Creamy, ranch-flavored filling topped with a drizzle of barbecue sauce.

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Michael Symon's Spicy Deviled Eggs

Some like it hot, so Michael Symon stuffed his eggs with Sriracha sauce, plus some cilantro, bacon and lime to add punches of flavor and tame the heat.

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Pat and Gina Neely's Barbecue Deviled Eggs

The king and queen of barbecue came through with eggs filled with creamy, barbecue-doused filling. Make the Neelys' homemade barbecue sauce, or use store-bought.

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