Deviled Eggs
Green Olive Deviled Eggs
In Rachael's words, "If the devil himself came up with the deviled egg, to heck with me -- I'd kiss him. I am stuffed-egg-obsessed, and the "deviled" made me do it!" Try Rachael's Green Olive recipe for an easy spin on the classic recipe.
Deviled Eggs with Smoked Salmon
This smoky appetizer is perfect for nibbling on while catching up with friends and family. Make sure and prepare extras -- these tiny bites will go quick!
Deviled Eggs with Smoked Salmon
Caesar Deviled Eggs
"I make 30 or so types of stuffed eggs, and the deviled remains the biggest crowd-please, especially my Caesar Stuffed Eggs," Rachael says. "Steal" Rach's recipe for these Caesar Deviled Eggs for your next get-together.
How to Hardboil an Egg
Start your recipe off right: Learn the basic steps to hard boil an egg.
Classic Deviled Eggs
Kelly Rowe's recipe is a nod to his mother's original and his home state of California. For extra zip, he recommends hot mustard -- he uses Phillippes hot mustard.
How to Make Deviled Eggs
Watch this video to learn the secret to great deviled eggs and an easy clean up!
Asian Deviled Eggs
Try this Asian take on Deviled Eggs from Rachael Ray featuring tamari and ginger.
Hot Deviled Eggs
Spice intolerant: Beware! These traditional springtime appetizers pack a heated punch with jalapeño chiles. Looking for even more kick? Add a dash of horseradish to the mix.
Steakhouse Deviled Eggs
Make your eggs a little more hearty with this steak-house inspired filling from Abigail Derethik, food stylist for the Rachael Ray show.
Chorizo Deviled Eggs
These chorizo-topped egg bites are perfect for a quick breakfast on the go or brunch with friends.
Pimiento Deviled Eggs
Abigail Derethik combines two picnic favorites in this recipe: deviled eggs and pimiento cheese.
Cesar Deviled Eggs
Deviled eggs aren't just confined to the picnic blanket anymore! Anchovies, garlic, and Parmesan cheese make up this tastefully complicated app.
Gravlax Deviled Eggs
A splash of white vinegar in the water helps guarantee bright yellow yolks. You can cook and peel the eggs up to a two days before serving.
Huevos Rancheros Deviled Eggs
This recipe from Todd English, Chef-Owner of Olives and author of Cooking in Everyday English, takes inspiration from the classic Mexican brunch dish.
Lobster & Caviar
Chef Todd English dresses up this recipe with luxurious ingredients to make the finger-food appetizer cocktail party ready.
Lobster and Caviar Deviled Eggs
Curried Crab Deviled Eggs
Deviled eggs just got gourmet. Bring these savory crabmeat treats to any party and relish in the compliments.
Herbed Deviled Eggs and Ham
There's nothing better than a ham-topped egg for an Easter appetizer.
Nicoise Deviled Eggs
Chef Todd English turns the classic French Nicoise Salad into a picnic favorite in this delicious twist.
Deviled Eggs with Shrimp
Greek yogurt and dill make a great match for these shrimp-topped deviled eggs. Prepare them as appetizers or as a side for a fresh Greek salad.
Deviled Eggs with Pickled Red Onions
Pickled onions and red wine vinegar give these bite-size snacks a quick kick.
Deviled Eggs with Pickled Red Onions
Deviled Egg Cups
If you're looking for new and different twist, try this phyllo cup version. It's the same awesome taste, but in a mini cup.
Easter Brunch
Inspired by all the eggs? Get our delicious Easter -- or just springtime -- brunch recipes.
