20+ Inventive Ways to Spruce Up Deviled Eggs

Here's a healthy recipe for classic deviled eggs that you can make again and again. We dress these eggs up with simple and healthy mix-ins and toppings: Canola mayo lends creaminess without the fat, tangy apple cider vinegar sneaks in extra nutrients, and smoky-sweet paprika ties the flavors together.

This fun twist on deviled eggs is a nice change-of-pace dish for your next picnic or cookout. With just a hint of tang and spice, they’ll appeal to all, including folks who aren’t particularly adventurous eaters. Try to use older eggs—they will peel more easily. Look for shichimi togarashi in the same place you buy miso.

Eggs steam perfectly in the Instant Pot, making this once labor-intensive appetizer a breeze. Classy enough for a dinner party while casual enough for game day, these Lobster Roll Deviled Eggs combine two fun foods into one delicious dish. If you’re looking for a more budget-friendly dish, substitute pre-cooked shrimp for the lobster tail.

Deviled eggs get way more interesting when the eggs are pickled in a tangy turmeric-spiked brine that also dyes them a lovely color. The longer the eggs marinate in the brine, the firmer they become and the more vibrant the color gets. For a tangier flavor, use some of the brine instead of water to loosen the filling.

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.

Shrimp and bacon elevate these deviled eggs from familiar to fantastic. Party Tip: These can be made up to a day ahead.

Use any combination of herbs you like for these scrumptious deviled eggs.

In this recipe, sun-dried tomatoes, capers, herbs add signature Provençal flavor. Garnish with finely chopped parsley for a winning presentation.

This recipe is similar to our Classic Deviled Eggs recipe, but is made even simpler by cutting out a couple ingredients. It's a great way to use up Easter Eggs, or whip up a healthy snack in a pinch.

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.

Steaming produces perfectly cooked, easy-to-peel eggs every time. Hot pepper sauce makes an easy substitute for Sriracha.

Cremini mushrooms and shaved Manchego cheese come together for a delightful spring snack.

Chopped green onion, pickled cocktail onion, and French-fried onion on one deviled egg equals layers of flavor.

The Japanese influence of wasabi meets coarsely ground Korean chile for a deviled egg that packs some heat.

Romesco is a nut and red pepper-based sauce from Catalonia, Spain. Our recipe calls for sliced and chopped blanched toasted almonds.

Lemon juice gives these deviled eggs a citrusy zip.

Give your deviled eggs a Cajun kick with homemade rémoulade. Garnish with celery for color.

Dress up your deviled eggs with a little "Caviar of the South," also known as pimiento cheese.

Sun-dried tomatoes, Greek yogurt, and chopped anchovy fillets give these deviled eggs a distinctly Mediterranean flair.

Bacon and blue cheese pair well in so many dishes. Applying the combo to deviled eggs makes for a simply delightful treat.

An ode to Dr. Seuss, both you and your kids will love snacking on these deviled eggs featuring avocado and prosciutto.

Minced gherkins and pickled jalapeños give these deviled eggs a perfect balance of sweet and spicy.

The heat from these deviled eggs will have you reaching for a nice, refreshing glass of water.