Party-friendly food with vintage flair, you'll love serving these up.
Any of our deviled egg recipes make for a delicious spring meal starter. We love the recipes featured in this collection,
but feel free to make them your own by tailoring to your desired tastes.
Stuffed eggs are often served warm in France, and this recipe is similar to one from the Périgord region. These delightful eggs will be the perfect addition to any gathering.
View Recipe: French-Style Stuffed Eggs
Shrimp and bacon elevate these deviled eggs from familiar to fantastic. Party Tip: These can be made up to a day ahead.
View Recipe: Shrimp and Bacon Deviled Eggs
Use any combination of herbs you like for these scrumptious deviled eggs.
View Recipes: Deviled Eggs with Smoked Salmon and Herbs
In this recipe, sun-dried tomatoes, capers, herbs add signature Provençal flavor. Garnish with finely chopped parsley for
a winning presentation.
View Recipe: Provençal Deviled Eggs
Feel free to prepare the eggs up to 24 hours in advance, and store covered in the refrigerator until ready to serve.
View Recipe: Deviled Eggs
For best results, slice the radishes as thinly as possible. If you have a mandoline, this is the time to use it, but you can
also slice them by hand (small ones are easiest to cut by hand). Chill the radishes and lemon juice at least 30 minutes, and
keep in mind that the longer you chill them, the pinker they'll become.
View Recipe: Crab Salad-Stuffed Eggs
Steaming produces perfectly cooked, easy-to-peel eggs every time. Hot pepper sauce makes an easy substitute for Sriracha.
View Recipe: Deviled Eggs with Pickled Onions