20 Deviled Egg Recipes to Impress: Easy Appetizers for Brunches, Parties, and Holidays

Deviled eggs are a classic appetizer that never goes out of style. They’re easy to make, packed with flavor, and perfect for any gathering. From backyard barbecues and holiday feasts to game day spreads and brunch tables, these bite-sized favorites always disappear fast.

Here are 20 creative deviled egg recipes, with options ranging from bold and spicy to rich and savory. Some stick close to tradition, while others take inspiration from global flavors and unexpected ingredients. There’s something here for every taste – smoky, tangy, crunchy, or creamy.

Grab your eggs, mix up the filling, and get ready to try 20 deviled egg ideas that bring a big flavor to every bite.

Classic Deviled Eggs

Few appetizers are as beloved as classic deviled eggs. Creamy, tangy, and irresistibly smooth, they’ve been a staple at parties, picnics, and holiday gatherings for generations. With just a few simple ingredients, these bite-sized delights deliver the perfect balance of richness and flavor. This classic version is always a hit at any table!

Ingredients

• 6 large eggs
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp white vinegar
• Salt and pepper to taste
• Paprika, for garnish

Instructions

1. Hard-boil eggs, then transfer to an ice bath. Peel and slice in half lengthwise. Remove the yolks and transfer them to a bowl.
2. Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
3. Fill egg whites with the mixture and sprinkle with paprika. Serve chilled.

Bacon and Cheddar Deviled Eggs

Deviled eggs get a bold, smoky twist with crispy bacon and sharp cheddar mixed right into the creamy filling. The combination of rich yolks, tangy mustard, and cheese creates an irresistibly savory bite, while crumbled bacon adds crunch and depth. Perfect for parties, brunch spreads, or game-day snacks, these deviled eggs are guaranteed to disappear fast!

Ingredients

• 6 large eggs
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• ¼ cup shredded sharp cheddar cheese
• 2 slices crispy bacon, crumbled
• Salt and pepper, to taste
• Paprika and chives, for garnish

Instructions

1. Hard-boil eggs, then transfer to an ice bath. Peel and slice in half lengthwise. Remove the yolks and transfer them to a bowl.
2. Mash yolks with mayonnaise, mustard, shredded cheddar, salt, and pepper until smooth. Stir in half of the crumbled bacon.
3. Fill egg whites with the mixture and top with remaining bacon, paprika, and chives. Serve chilled.

Avocado Deviled Eggs

These avocado deviled eggs take the classic version to the next level with a rich, buttery texture and a fresh, vibrant flavor. Instead of relying solely on mayonnaise, mashed avocado adds extra creaminess while bringing a light, slightly nutty taste.

Ingredients

• 6 large eggs
• 1 ripe avocado
• 2 tbsp mayonnaise
• 1 tsp lime juice
• ½ tsp Dijon mustard
• Salt and pepper, to taste
• Paprika and cilantro for garnish

Instructions

1. Hard-boil eggs, then transfer to an ice bath. Peel and slice in half lengthwise. Remove the yolks and transfer them to a bowl.
2. Mash yolks with avocado, mayonnaise, lime juice, mustard, salt, and pepper until smooth.
3. Fill egg whites with the mixture and top with paprika and chopped cilantro or chives. Serve immediately.

Jalapeño Popper Deviled Eggs

Love jalapeño poppers? These deviled eggs bring the same creamy, cheesy, and spicy goodness into a bite-sized, crowd-pleasing appetizer. With a rich filling made from egg yolks, cream cheese, and sharp cheddar, plus the heat and crunch of jalapeños and crispy bacon, this version is guaranteed to disappear fast at any gathering!

Ingredients

• 6 large eggs
• 3 tbsp cream cheese, softened
• 2 tbsp mayonnaise
• ¼ cup shredded sharp cheddar cheese
• 1 tbsp pickled jalapeños, finely chopped
• 1 tsp Dijon mustard
• 2 slices crispy bacon, crumbled
• Salt and pepper, to taste
• Fresh jalapeño slices and paprika for garnish

Instructions

1. Hard-boil eggs, then transfer to an ice bath. Peel and slice in half lengthwise. Remove the yolks and transfer them to a bowl.
2. Mash yolks with cream cheese, mayonnaise, cheddar, pickled jalapeños, mustard, salt, and pepper until smooth. Stir in half of the crumbled bacon.
3. Fill egg whites with the mixture and top with the remaining bacon, a slice of fresh jalapeño, and a sprinkle of paprika. Serve chilled.

Southern Deviled Eggs

Southern deviled eggs are all about bold flavor and a touch of sweetness. Unlike the classic version, this recipe includes pickle relish and a bit of sugar, giving the filling a tangy-sweet balance, a hallmark of Southern comfort food. A sprinkle of paprika and sliced pickles on top add the perfect finishing touch. These are a must-have at potlucks, barbecues, and holiday gatherings!

Ingredients

• 6 large eggs
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp sweet pickle relish
• ½ tsp white vinegar
• ½ tsp sugar
• Salt and pepper, to taste
• Paprika, for garnish

Instructions

1. Hard-boil eggs, then transfer to an ice bath. Peel and slice in half lengthwise. Remove the yolks and transfer them to a bowl.
2. Mash yolks with mayonnaise, mustard, pickle relish, vinegar, sugar, salt, and pepper until smooth.
3. Fill egg whites with the mixture and top with paprika and a thin slice of pickle. Serve chilled.

Fried Deviled Eggs

This fried deviled eggs recipe takes the classic to the next level by adding a crispy, golden-brown coating to the egg whites before filling them with a creamy, tangy yolk mixture. The result? A delicious contrast of textures—crispy on the outside, smooth and flavorful on the inside. Perfect for parties, brunch, or when you want to try something fun and indulgent!

Ingredients

• 6 large eggs
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp white vinegar
• Salt and pepper to taste
• ½ cup flour
• 1 egg (for dredging)
• ½ cup panko breadcrumbs
• ½ cup vegetable oil (for frying)
• Paprika and chives, for garnish

Instructions

1. Hard-boil eggs, then transfer to an ice bath. Peel and slice in half. Remove yolks and mash with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
2. Dredge the egg whites: Coat each egg white half in flour, dip in beaten egg, then coat with panko breadcrumbs.
3. Fry until golden: Heat oil in a pan over medium heat and fry egg whites until crispy, about 1-2 minutes per side. Drain on paper towels.
4. Fill and serve: Spoon or pipe the yolk mixture into the crispy egg whites. Garnish with paprika and chopped chives. Serve immediately.

Smoked Salmon Deviled Eggs

These smoked salmon deviled eggs bring a luxurious, savory twist to the classic. The creamy yolk filling is topped with delicate slices of smoked salmon for a restaurant-worthy finish. Perfect for brunch, holiday spreads, or when you want something a little more upscale!

Ingredients

• 6 large eggs
• 3 tbsp cream cheese, softened
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• Salt and black pepper, to taste
• 2 oz smoked salmon, cut into small pieces
• 1 tbsp chopped fresh dill
• Capers, for garnish (optional)

Instructions

1. Hard-boil eggs, then transfer to an ice bath. Peel and slice in half lengthwise. Remove the yolks and transfer them to a bowl.
2. Mash yolks with cream cheese, mayonnaise, mustard, lemon juice, salt, and pepper until smooth. Stir in half of the chopped dill.
3. Spoon or pipe the mixture into the egg whites. Top each egg with a small piece of smoked salmon, a sprinkle of remaining dill, and capers. Serve chilled.

Buffalo Deviled Eggs

Buffalo deviled eggs bring all the bold flavors of buffalo wings into a creamy, spicy bite. The yolk filling is blended with buffalo sauce and a hint of blue cheese, then topped with extra heat and crunch for the ultimate game-day or party appetizer. These are a must-try for spice lovers!

Ingredients

• 6 large eggs
• 3 tbsp mayonnaise
• 1 tbsp buffalo sauce
• 1 tsp Dijon mustard
• 1 tbsp crumbled blue cheese
• Salt and black pepper, to taste
• Extra buffalo sauce, for drizzle
• Finely chopped celery or chives for garnish

Instructions

1. Hard-boil eggs, then transfer to an ice bath. Peel and slice in half lengthwise. Remove the yolks and transfer them to a bowl.
2. Mash yolks with mayonnaise, buffalo sauce, mustard, blue cheese, salt, and pepper until smooth.
3. Spoon or pipe the mixture into the egg whites. Drizzle with extra buffalo sauce and sprinkle with chopped celery or chives. Serve chilled.

Dill Pickle Deviled Eggs

If you love pickles, these dill pickle deviled eggs are a must-try! They have all the creamy richness of classic deviled eggs but with a tangy kick from chopped pickles and fresh dill. The crunch of the pickles adds texture, while a hint of brine gives them an irresistible flavor boost. Perfect for pickle lovers and party platters!

Ingredients

• 6 large eggs
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp dill pickle relish (or finely chopped pickles)
• ½ tsp pickle brine
• Salt and black pepper, to taste
• Chopped fresh dill and pickles, for garnish

Instructions

• Hard-boil eggs, then transfer to an ice bath. Peel and slice in half lengthwise. Remove the yolks and transfer them to a bowl.
• Mash yolks with mayonnaise, mustard, pickle relish, pickle brine, salt, and pepper until smooth.
• Spoon or pipe the mixture into the egg whites. Top with chopped fresh dill and extra finely chopped pickles for extra crunch. Serve chilled.

Pimento Cheese Deviled Eggs

These pimento cheese deviled eggs bring the creamy, tangy, and slightly smoky flavors of classic pimento cheese into a delicious bite-sized appetizer. Made with sharp cheddar, mayo, diced pimentos, and a hint of paprika, this version is a Southern favorite that’s perfect for picnics, game days, and holiday gatherings.

Ingredients

• 6 large eggs
• 3 tbsp mayonnaise
• ¼ cup shredded sharp cheddar cheese
• 2 tbsp diced pimentos
• 1 tsp Dijon mustard
• ¼ tsp garlic powder
• Salt and black pepper, to taste
• Paprika, extra diced pimentos, and chives, for garnish

Instructions

1. Hard-boil eggs, then transfer to an ice bath. Peel and slice in half lengthwise. Remove the yolks and transfer them to a bowl.
2. Make the filling: Mash yolks with mayonnaise, cheddar, extra pimentos, mustard, garlic powder, salt, and pepper until smooth.
3. Fill and garnish: Spoon or pipe the mixture into the egg whites. Sprinkle extra diced pimentos on top, along with paprika and chives (if using). Serve chilled.

Cajun Shrimp Deviled Eggs

These Cajun shrimp deviled eggs combine classic deviled eggs with smoky Cajun seasoning, hot sauce, and succulent shrimp. The creamy filling has a touch of spice, while the perfectly seasoned shrimp on top makes these eggs an irresistible party favorite.

Ingredients

• 6 large eggs
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• ½ tsp lemon juice
• 1 tsp hot sauce (adjust to taste)
• ½ tsp Cajun seasoning (for the filling)
• ¼ tsp garlic powder
• Salt and black pepper, to taste
• 12 small shrimp, peeled and deveined
• 1 ½ tbsp olive oil
• 1 tsp Cajun seasoning (for the shrimp)
• ¼ tsp smoked paprika
• Paprika and green onions, for garnish

Instructions

1. Hard-boil eggs, then transfer to an ice bath. Peel and slice in half lengthwise. Remove the yolks and transfer them to a bowl.
2. Make the filling: Mash yolks with mayonnaise, mustard, lemon juice, hot sauce, ½ tsp Cajun seasoning, garlic powder, salt, and pepper until smooth.
3. Cook the shrimp: Heat 1½ tbsp olive oil in a pan over medium heat. Toss shrimp with 1 tsp Cajun seasoning and smoked paprika. Sauté shrimp for 1-2 minutes per side until opaque, slightly curled, and golden. Remove from heat and let cool.
4. Fill and garnish: Spoon or pipe the yolk mixture into the egg whites. Top each deviled egg with a Cajun-seasoned shrimp, a sprinkle of paprika, and chopped parsley or green onions. Serve chilled or at room temperature.

BLT Deviled Eggs

These BLT deviled eggs bring together the iconic bacon, lettuce, and tomato flavors in a creamy, protein-packed bite. The rich yolk filling is infused with crispy bacon, fresh tomatoes, and a hint of mayo, then topped with crunchy lettuce and extra bacon for the perfect balance of textures. It’s a fun twist on two beloved classics!

Ingredients

• 6 large eggs
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• ½ tsp lemon juice
• 2 slices crispy bacon, crumbled (plus more for garnish)
• 2 tbsp finely diced cherry tomatoes
• Salt and black pepper, to taste
• Shredded lettuce and halved cherry tomatoes for garnish

Instructions

1. Hard-boil eggs, then transfer to an ice bath. Peel and slice in half lengthwise. Remove the yolks and transfer them to a bowl.
2. Mash yolks with mayonnaise, mustard, lemon juice, crumbled bacon, diced tomatoes, salt, and pepper until smooth.
3. Spoon or pipe the mixture into the egg whites. Top each deviled egg with extra crispy bacon, shredded lettuce, and tomatoes. Serve immediately.

Hummus Deviled Eggs

These hummus deviled eggs replace traditional mayonnaise with smooth, garlicky hummus, adding a Mediterranean-inspired flavor while keeping them creamy and satisfying. A sprinkle of paprika, olive oil, and fresh parsley makes these a simple yet elegant appetizer! Also, check out this recipe to make roasted chickpea deviled eggs.

Ingredients

• 6 large eggs
• 4 tbsp hummus (plain or flavored, such as roasted garlic or red pepper)
• 1 tsp lemon juice
• ½ tsp Dijon mustard
• Salt and black pepper, to taste
• ½ tsp olive oil, paprika, and parsley, for garnish

Instructions

1. Hard-boil eggs, then transfer to an ice bath. Peel and slice in half lengthwise. Remove the yolks and transfer them to a bowl.
2. Mash yolks with hummus, lemon juice, mustard, salt, and pepper until smooth.
3. Spoon or pipe the mixture into the egg whites. Top with olive oil, paprika, and parsley. Serve chilled.

Million Dollar Deviled Eggs

These million-dollar deviled eggs are extra rich, creamy, and flavorful, made with a combination of butter, mayonnaise, and a touch of vinegar for the ultimate smooth texture and depth of flavor.

Ingredients

• 6 large eggs
• 1 tbsp unsalted butter, softened
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• ½ tsp white vinegar
• ¼ tsp sugar
• Salt and black pepper, to taste
• Paprika and chives, for garnish

Instructions

1. Hard-boil eggs, then transfer to an ice bath. Peel and slice in half lengthwise. Remove the yolks and transfer them to a bowl.
2. Mash yolks with softened butter, mayonnaise, mustard, vinegar, sugar, salt, and pepper until smooth and creamy.
3. Spoon or pipe the mixture into the egg whites. Top with paprika, crispy bacon crumbles, and chives. Serve chilled.

Pink Deviled Eggs

These pickled beet deviled eggs have a beautiful pink hue with a light tangy flavor, thanks to a beet and vinegar brine. The creamy filling is balanced with a rich taste. A sprinkle of chopped rosemary adds an earthy, aromatic touch!

Ingredients

• 6 large eggs
• 1 (16-ounce) can pickled beets, with juice
• 1 cup white vinegar
• ¼ cup packed brown sugar
• 1 tbsp whole peppercorns
• 1 tsp salt, plus more as needed
• 2 tbsp olive oil
• 1 tbsp mayonnaise
• 1 tbsp white vinegar
• 1 tsp Dijon mustard
• Freshly ground black pepper
• Chopped fresh rosemary for garnish

Instructions

1. Hard-boil eggs, then transfer to an ice bath. Peel and set aside.
2. Pickle the eggs: In a large bowl, mix pickled beet juice, vinegar, brown sugar, peppercorns, and salt. Carefully place peeled eggs into the brine. Cover and refrigerate for at least 12 hours.
3. Make the filling: Remove eggs from the brine and pat dry. Slice in half lengthwise. Scoop yolks into a bowl and mash with olive oil, mayonnaise, white vinegar, and Dijon mustard until smooth. If it is too thick, add a few drops of water. Season with salt and black pepper to taste.
4. Fill and garnish: Spoon or pipe the yolk mixture into the pink egg whites. Sprinkle with chopped rosemary, salt and black pepper. Serve chilled.

Bloody Mary Deviled Eggs

These Bloody Mary deviled eggs combine the bold flavors of the classic cocktail with creamy, tangy yolk filling and a touch of spice. Each egg is rimmed with seasoning for an extra kick and an eye-catching appetizer.

Ingredients

• 6 large eggs
• 3 tbsp mayonnaise
• ½ tbsp prepared horseradish
• 1 small garlic clove, minced
• ½ tbsp tomato paste
• 1 tsp hot sauce (adjust to taste)
• Juice of ½ lemon
• ½ tsp celery salt
• Salt and black pepper, to taste
• 1 slice thick-cut bacon, cooked and crumbled
• 1½ tsp Old Bay seasoning

Instructions

1. Hard-boil eggs, then transfer to an ice bath. Peel and slice in half lengthwise. Remove the yolks and transfer them to a bowl.
2. Add mayonnaise, horseradish, garlic, tomato paste, hot sauce, lemon juice, celery salt, and a pinch of salt and pepper. Mash until smooth.
3. Spread Old Bay seasoning onto a small plate. Dip the cut edges of the egg whites into the seasoning for a “rimmed glass” effect.
4. Spoon or pipe the yolk mixture into the rimmed egg whites. Garnish with paprika and serve chilled.

Kimchi Deviled Eggs

These kimchi deviled eggs deliver a bold twist to the classic appetizer. With kimchi and its flavorful juice, the creamy yolk filling is rich, tangy, and full of umami. Garnished with sesame seeds and green onions, they’re perfect for adventurous palates and kimchi lovers.

Ingredients

• 6 large eggs
• 3 tbsp mayonnaise
• 2 tbsp finely chopped kimchi
• 1½ tsp kimchi juice (from the jar)
• ½ tsp sesame oil
• ½ tsp rice vinegar
• ¼ tsp garlic powder
• Salt and black pepper, to taste
• Kimchi pieces, toasted sesame seeds, and chopped green onions for garnish

Instructions

1. Hard-boil eggs, then transfer to an ice bath. Peel and slice in half lengthwise. Remove the yolks and transfer them to a bowl.
2. Add mayonnaise, 2 tbsp finely chopped kimchi, kimchi juice, sesame oil, rice vinegar, garlic powder, and a pinch of salt and black pepper. Mash until smooth. Adjust seasoning as needed.
3. Spoon or pipe the filling into the egg whites. Top each deviled egg with a small piece of kimchi, toasted sesame seeds, and chopped green onions. Serve immediately or chill before serving.

Italian Deviled Eggs

These Italian deviled eggs are inspired by the flavors of classic Italian cuisine. Featuring a creamy filling with Parmesan and ricotta cheese, garlic, and olive oil, they’re topped with sun-dried tomatoes, basil, and a drizzle of balsamic glaze for a touch of elegance.

Ingredients

• 6 large eggs
• 2 tbsp mayonnaise
• 1 tbsp grated Parmesan cheese
• 1 tbsp ricotta cheese
• ½ tsp olive oil
• ½ tsp lemon juice
• ½ tsp garlic powder
• ¼ tsp dried oregano
• Salt and black pepper, to taste
• Chopped sun-dried tomatoes, basil leaves, and balsamic glaze for garnish

Instructions

1. Hard-boil eggs, then transfer to an ice bath. Peel and slice in half lengthwise. Remove the yolks and transfer them to a bowl.
2. Add mayonnaise, Parmesan cheese, ricotta, olive oil, lemon juice, garlic powder, dried oregano, and a pinch of salt and black pepper. Mash until smooth. Adjust seasoning to taste.
3. Spoon or pipe the yolk mixture into the egg whites. Top each deviled egg with a small piece of sun-dried tomato, basil, and paprika. Drizzle lightly with balsamic glaze. Serve immediately or chill before serving.

Everything Bagel Deviled Eggs

These Everything Bagel deviled eggs bring the iconic flavor of the Everything bagel into a creamy, bite-sized treat. Featuring a yolk filling enhanced with cream cheese and a savory everything seasoning topping, these deviled eggs are perfect for breakfast-inspired appetizers or brunch gatherings.

Ingredients

• 6 large eggs
• 2 tbsp mayonnaise
• 1 tbsp cream cheese, softened
• 1 tsp Dijon mustard
• ½ tsp lemon juice
• ¼ tsp garlic powder
• Salt and black pepper, to taste
• Everything bagel seasoning, for garnish

Instructions

1. Hard-boil eggs, then transfer to an ice bath. Peel and slice in half lengthwise. Remove the yolks and transfer them to a bowl.
2. Add mayonnaise, cream cheese, Dijon mustard, lemon juice, garlic powder, and a pinch of salt and black pepper. Mash until smooth. Adjust seasoning to taste.
3. Spoon or pipe the yolk mixture into the egg whites. Sprinkle each deviled egg with everything bagel seasoning. Serve immediately or chill before serving.

Asian Deviled Eggs

These Asian deviled eggs feature soy-marinated egg whites for a rich, savory flavor and a striking visual contrast. The creamy yolk filling is blended with sesame oil, rice vinegar, and ginger, while garnishes like sesame seeds, green onions, and sriracha complete the bold and umami-packed dish.

Ingredients

• 6 large eggs
• ½ cup soy sauce
• ¼ cup water
• 1 tbsp rice vinegar
• 1 tsp sugar
• 3 tbsp mayonnaise
• 1 tsp sesame oil
• ½ tsp rice vinegar (for filling)
• ¼ tsp grated fresh ginger
• Salt and black pepper, to taste
• Toasted sesame seeds and green onions for garnish

Instructions

1. Hard-boil eggs, then transfer to an ice bath. Peel and set aside.
2. Marinate the eggs: In a bowl, combine soy sauce, water, rice vinegar, and sugar. Stir until sugar dissolves. Submerge the peeled eggs in the marinade. Cover and refrigerate for 4-6 hours, turning occasionally for even coloring.
3. Prepare the filling: Remove eggs from the marinade and pat dry. Slice in half lengthwise. Scoop yolks into a bowl and mash with mayonnaise, sesame oil, rice vinegar, ginger, and a pinch of salt and black pepper. Adjust seasoning to taste.
4. Fill the eggs: Spoon or pipe the yolk mixture into the marinated egg whites. Top each deviled egg with a sprinkle of toasted sesame seeds and chopped green onions. Serve immediately or chill before serving.