Two classics come together for a salad that combines the tangy, creamy appeal of deviled eggs with the satisfying heft of potato salad.
Author: Martha Stewart
Deviled eggs are a classic and one of Martha Stewart's favorite hors d'oeuvres. Deviled eggs are crowd-pleasing party snack that are the perfect way to...
Author: Martha Stewart
Relish adds a sweet, tangy kick to the classic deviled egg.
Author: Martha Stewart
Deviling quail eggs is almost as easy as chicken eggs, and the result is infinitely cuter! Here, the filling is simply flavored with mayonnaise, Dijon,...
Author: Martha Stewart
We've hatched some delicious flavor combinations for deviled eggs recently, but this classic recipe is always on our must-make list for entertaining.
Author: Martha Stewart
James Beard wrote of these beloved bites, "nothing disappears as quickly." Here, mashed yolks are mixed with herbs, grainy mustard, and vinegar, then piped...
Author: Martha Stewart
Author: Martha Stewart
This Halloween-twist on classic deviled eggs gets a fiery blast of flavor from roasted peppers, paprika, cayenne pepper, and hot sauce. It's a simple,...
Author: Martha Stewart
With Kalamata olives and garlic flavoring the yolk, these deviled eggs have a Mediterranean flavor.
Author: Martha Stewart
Up the freak-out factor of your Halloween spread with a classic hors d'oeuvre with some spice and spark. These deviled eggs have a spicy pimento filling...
Author: Martha Stewart
Deviled Eggs with Creme Fraiche is a classic finger food, and is always welcome on a party buffet table.
Author: Martha Stewart
The devil is in the details of this otherwise familiar classic. Wasabi lends the creamy yolks heat. Enjoy this alongside our Tuna Burgers.
Author: Martha Stewart
A mix of Dijon mustard, briny capers, chopped cucumber, and dill brings unexpected flavor and crunch to deviled eggs. It's easy to forget that these cocktail...
Author: Martha Stewart
This easy egg recipe is a traditional dish from the American South; in Chef Virginia Willis's version, Dijon mustard, mayonnaise, and butter make the eggs...
Author: Martha Stewart
Author: Martha Stewart
Would you, could you, for a party? These deviled eggs will be delicious. Use frozen peas--oh, so nutritious! Creamy, cool, they taste like spring. Pea...
Author: Martha Stewart
Author: Martha Stewart
Whole-grain mustard provides a salty-tangy hit. Topping the egg with fresh herbs makes this instantly more satisfying. Use whatever you've got on hand:...
Author: Martha Stewart
When it comes to this iconic appetizer, the devil is in the details: The eggs cook for exactly eight minutes, and then a food processor is used to whirl...
Author: Shira Bocar
Author: Martha Stewart
Adding miso to the yolk brings salty flavors and umami notes, while Sriracha adds contrasting heat to the rich filling of this test-kitchen favorite.
Author: Martha Stewart
For an intense pickled flavor, let the eggs cool slightly, then peel them before submerging themin the beet or turmeric mixture.
Author: Martha Stewart
This picnic favorite gets a touch of cocktail-party refinement, thanks to briny olives in the filling.
Author: Martha Stewart
Fresh and so springlike, watercress brings bright flavor while horseradish adds bite to cut the richness of the yolk.
Author: Martha Stewart
Looking for a deviled egg upgrade? These Guacamole Deviled Eggs from Delish.com are the best.
Old Bay Seasoning isn't just for seafood. Here it adds a spicy kick to the filling of this classic finger food.
Author: Martha Stewart
We've updated deviled eggs, a staple of childhood picnics and family reunions. These modern versions are tasty alternatives to the mayonnaise-and-paprika...
Author: Martha Stewart
An unexpected trio of flavors combines perfectly to create a wonderfully silky and irresistible deviled egg; avocado brings texture while anchovy adds...
Author: Martha Stewart
We've done this deviled eggs with reduced-fat mayonnaise to take down the richness a bit and make them a great appetizer or snack.
Author: Martha Stewart
Author: Martha Stewart
These deviled eggs have an Iberian accent; instead of the usual paprika as garnish, we use pimenton, a smoked Spanish paprika. The yolk is flavored with...
Author: Martha Stewart
Use medium-size eggs to make these picnic and party favorites so they are small enough to serve as hors d'oeuvres.
Author: Martha Stewart
In this luxurious deviled egg with smoked salmon and radish blended into the yolk, the little bits of radish provide a fresh burst of flavor contrasting...
Author: Martha Stewart
Deviled eggs are a classic and one of Martha Stewart's favorite hors d'oeuvres. Deviled eggs are crowd-pleasing party snack that are the perfect way to...
Author: Martha Stewart