14 Creative Ways to Dress Up Deviled Eggs

Deviled eggs are a guaranteed party hit — and all you'll need for these is a carton of eggs plus three ingredients!

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To Start, make Deviled Eggs:

1. Put 12 large eggs in a pot and cover with cold water. Bring to a boil, then reduce the heat to medium low and simmer 10 minutes.

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

3. Scoop out the yolks and mash as directed, then spoon into the egg whites.

To take your deviled eggs to the next level, choose one of these elevated flavors:

(Top Row, from left) Onion Dip: French Onion Dip + Chives + Potato Chips

Mash the egg yolks and stir in 1/2 cup French onion dip. Season with salt and pepper. Spoon into the egg whites; top with crushed sour cream and onion potato chips and chopped chives.

Pimiento Cheese: Pimiento Cheese + Scallions + Bacon

Mash the egg yolks and stir in 1/2 cup pimiento cheese, adding 2 to 4 tablespoons water. Season with salt and pepper. Mix in 1 sliced scallion. Spoon into the egg whites; top with cooked bacon and more scallions.

Maryland Crab: Mayonnaise + Crab + Old Bay

Mash the egg yolks and stir in 1/2 cup mayonnaise and 1 teaspoon Old Bay. Fold in 1 cup lump crabmeat (picked over). Spoon into the egg whites; top with more Old Bay.

(Second Row, from left) Barbecue: Dijonnaise + Pulled Pork + Pickles

Mash the egg yolks and stir in 1/4 cup dijonnaise and 1 tablespoon pickle brine, adding up to 3 tablespoons water if needed. Fold in 1/2 cup chopped pulled pork. Season with salt and pepper. Spoon into the egg whites; top with more pork and pickles.

Summer Sausage: Pub Cheese + Mustard + Sausage

Puree the egg yolks in a food processor with 1/2 cup horseradish-cheddar pub cheese and 1/4 cup country dijon mustard, adding 3 to 4 tablespoons water. Season with salt and pepper. Spoon into the egg whites; top with thinly sliced summer sausage.

Spicy Guacamole: Guacamole + Jalapenos + Chipotle Mayonnaise

Mash the egg yolks and stir in 1 cup guacamole, adding 2 to 4 tablespoons water. Season with salt and pepper. Spoon into the egg whites; top with chipotle mayonnaise and sliced jalapenos.

Korean: Mayonnaise + Kimchi + Toasted Sesame Seeds

Mash the egg yolks and stir in 1/3 cup mayonnaise. Season with salt. Fold in 3/4 cup chopped kimchi (drained). Spoon into the egg whites; top with toasted sesame seeds.

Carbonara: Mayonnaise + Parmesan + Pancetta

Mash the egg yolks and stir in 1/2 cup mayonnaise. Mix in a pinch of salt and 1/2 teaspoon coarsely ground pepper. Spoon into the egg whites; top with shredded parmesan, chopped cooked pancetta and more pepper.

(Third Row, from left) Buffalo: Buffalo Wing Sauce + Celery + Blue Cheese Dressing

Mash the egg yolks and stir in 1/4 cup Buffalo wing sauce and 3 tablespoons blue cheese dressing. Spoon into the egg whites; top with diced celery and celery leaves.

Antipasti: Mayonnaise + Salami + Giardiniera

Mash the egg yolks and stir in 1/2 cup mayonnaise, then fold in 1/2 cup chopped giardiniera. Season with pepper. Spoon into the egg whites; top with sliced salami.

Triple Beet: Beet Hummus + Pickled Beets + Beet Horseradish

Puree the egg yolks in a food processor with 2/3 cup beet hummus and 2 tablespoons chopped pickled beets. Season with salt and pepper. Spoon into the egg whites; top with beet horseradish and more pickled beets.

Smoked Salmon: Scallion Cream Cheese + Capers + Smoked Salmon

Puree the egg yolks in a food processor with 1/2 cup scallion cream cheese and 1 tablespoon capers, adding 3 to 4 tablespoons water. Spoon into the egg whites; top with smoked salmon and more capers.

Parisian: Dijonnaise + Ham + Cornichons

Mash the egg yolks and stir in 1/3 cup dijonnaise, adding 3 to 4 tablespoons water. Season with salt and pepper. Spoon into the egg whites; top with thinly sliced ham and sliced cornichons.

Greek: Tzatziki + Baby Arugula + Roasted Red Peppers

Mash the egg yolks and stir in 2/3 cup tzatziki. Season with salt and pepper. Spoon into the egg whites; top with diced roasted red peppers and baby arugula.

Photograph by Ryan Dausch

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