24 Top Easter Recipes for Deviled Eggs (Classic & Creative!)

Deviled eggs are a super fun food that people love to eat on Easter. They have a rich history and come in many different flavors. You might know some of the classic ones, but there are also some really cool and unique versions like smoked salmon or bacon deviled eggs.

If you're feeling adventurous, you can try making some of these creative deviled eggs yourself. With a little bit of imagination, you can come up with your own special flavors and make your Easter celebration even more special. Let's explore some of these amazing deviled egg recipes and discover new favorites together!

1. Classic Deviled Eggs Recipe

Classic deviled eggs are a simple, yet delicious Easter treat.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh chives

Instructions

1. Cut the eggs in half lengthwise and carefully remove the yolks.
2. Mash the yolks in a bowl with a fork until they're well broken up.
3. Stir in the mayonnaise, mustard, salt, and pepper until smooth.
4. Taste and adjust the seasoning as needed.
5. Spoon the yolk mixture evenly into the egg white halves.
6. Sprinkle the tops with chives and serve chilled.

2. Smoked Salmon Deviled Eggs

Smoked salmon adds a luxurious twist to classic deviled eggs.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1/2 teaspoon prepared horseradish
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped smoked salmon
• 1 tablespoon chopped fresh dill
• 1 tablespoon lemon juice

Instructions

1. Cut the eggs in half lengthwise and carefully remove the yolks to a bowl.
2. Mash the yolks with a fork until they're well broken up.
3. Stir in the mayonnaise, Dijon mustard, horseradish, salt, and pepper until smooth.
4. Gently fold in the chopped smoked salmon, dill, and lemon juice.
5. Spoon the yolk mixture evenly into the egg white halves.
6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
7. Serve chilled, garnished with additional dill if desired.

3. Bacon and Chive Deviled Eggs

Smoky bacon and chive add a rich twist to classic deviled eggs.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1/2 teaspoon prepared horseradish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 slices of cooked bacon, crumbled
• 1 tablespoon chopped chives
• 1 tablespoon grated cheddar cheese

Instructions

1. Cut the eggs in half lengthwise and carefully remove the yolks to a bowl.
2. Mash the yolks with a fork until they're well broken up.
3. Stir in the mayonnaise, mustard, horseradish, salt, and pepper until the mixture is smooth.
4. Stir in the crumbled bacon, chopped chives, and grated cheddar cheese.
5. Spoon the yolk mixture evenly into the egg white halves.
6. Sprinkle additional chives on top of the filled eggs, if desired.
7. Cover and refrigerate the deviled eggs for at least 30 minutes before serving.
8. Serve chilled and enjoy.

4. Spicy Southwestern Deviled Eggs

Spicy Southwestern Deviled Eggs add a twist to the classic recipe with jalapenos and cilantro.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh cilantro
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• 1 jalapeno pepper, seeded and finely chopped
• 1 tablespoon lime juice

Instructions

1. Cut the eggs in half lengthwise and carefully remove the yolks to a bowl.
2. Mash the yolks with a fork until they're mostly smooth.
3. Stir in the mayonnaise, Dijon mustard, cilantro, cumin, smoked paprika, cayenne pepper, salt, and pepper until well combined.
4. Stir in the chopped jalapeno and lime juice.
5. Spoon the yolk mixture back into the egg white halves, mounding it slightly in the center.
6. Sprinkle the tops with additional cilantro and smoked paprika, if desired.
7. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
8. Serve chilled and garnish with additional jalapeno slices, if desired.

5. Pickled Jalapeño Deviled Eggs

Spicy deviled eggs with a crunchy pickled jalapeño kick.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon prepared horseradish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup finely chopped pickled jalapeños
• 1 tablespoon chopped fresh chives

Instructions

1. Cut the eggs in half lengthwise and carefully remove the yolks to a bowl.
2. Mash the yolks with a fork until they're well broken up.
3. Stir in the mayonnaise, Dijon mustard, horseradish, salt, and black pepper until smooth.
4. Stir in the chopped pickled jalapeños.
5. Spoon the yolk mixture back into the egg white halves.
6. Garnish each deviled egg with a sprinkle of chopped chives and a slice of pickled jalapeño.
7. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
8. Serve chilled and enjoy.

6. Crab and Avocado Deviled Eggs

Crab and Avocado Deviled Eggs add a luxurious twist to the classic Easter dish.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 1/2 avocado, diced
• 1/4 cup jumbo lump crab meat
• 1 tablespoon Dijon mustard
• 1 tablespoon mayonnaise
• 1 teaspoon prepared horseradish
• Salt and pepper to taste
• 1 tablespoon chopped fresh chives

Instructions

1. Cut the eggs in half lengthwise and carefully remove the yolks to a bowl.
2. Mash the yolks with a fork until they're well broken up.
3. Stir in the diced avocado, crab meat, Dijon mustard, mayonnaise, and horseradish until well combined.
4. Season the yolk mixture with salt and pepper to taste.
5. Spoon the yolk mixture back into the egg white halves, mounding it slightly in the center.
6. Sprinkle the tops with chopped chives and serve immediately.

7. Roasted Garlic Deviled Eggs

Roasted garlic adds a rich flavor to these deviled eggs.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon prepared horseradish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cloves roasted garlic, minced
• 1 tablespoon chopped fresh chives

Instructions

1. Cut the eggs in half lengthwise and carefully remove the yolks to a bowl.
2. Mash the yolks with a fork until they're well broken up.
3. Stir in the mayonnaise, mustard, horseradish, salt, and pepper until the mixture is smooth.
4. Stir in the roasted garlic until well combined.
5. Spoon the yolk mixture evenly into the egg white halves.
6. Sprinkle the tops with chives and serve chilled.

8. Greek Deviled Eggs With Feta

Greek Deviled Eggs With Feta combine classic deviled egg flavors with tangy feta cheese.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh dill
• 1/2 cup crumbled feta cheese
• Salt and pepper to taste

Instructions

1. Cut the eggs in half lengthwise and carefully remove the yolks to a bowl.
2. Mash the yolks with a fork until they're well broken up.
3. Stir in the mayonnaise, mustard, and dill until smooth.
4. Fold in the crumbled feta cheese.
5. Season the yolk mixture with salt and pepper to taste.
6. Spoon the yolk mixture evenly into the egg white halves.
7. Sprinkle the tops with additional feta cheese if desired.
8. Cover and refrigerate for at least 30 minutes before serving.

9. Deviled Eggs With Capers and Red Onion

Deviled eggs with capers and red onion add a nice twist to the classic recipe.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped capers
• 1 tablespoon finely chopped red onion
• Salt and pepper to taste
• Chopped fresh parsley or chives for garnish

Instructions

1. Cut the eggs in half lengthwise and carefully remove the yolks to a bowl.
2. Mash the yolks with a fork until they're well broken up.
3. Stir in the mayonnaise, Dijon mustard, capers, and red onion until smooth.
4. Season the yolk mixture with salt and pepper to taste.
5. Spoon the yolk mixture back into the egg white halves, mounding it slightly in the center.
6. Sprinkle the tops with chopped parsley or chives.
7. Chill the deviled eggs in the refrigerator for at least 30 minutes before serving.

10. Deviled Eggs With Prosciutto and Arugula

Deviled eggs elevated with crispy prosciutto and peppery arugula.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon prepared horseradish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 slices of prosciutto, thinly sliced
• 1/4 cup arugula, chopped
• 1 tablespoon chopped fresh chives

Instructions

1. Cut the eggs in half lengthwise and carefully remove the yolks to a bowl.
2. Mash the yolks with a fork until they're well broken up.
3. Stir in the mayonnaise, Dijon mustard, horseradish, salt, and pepper until the mixture is smooth.
4. Cook the prosciutto in a skillet over medium heat until crispy, then set aside.
5. Stir in the chopped arugula and chives into the yolk mixture.
6. Spoon the yolk mixture evenly into the egg white halves.
7. Top each deviled egg with a piece of crispy prosciutto.
8. Serve immediately and enjoy.

11. Creamy Horseradish Deviled Eggs

Creamy horseradish adds a tangy twist to classic deviled eggs.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon prepared horseradish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh chives

Instructions

1. Cut the eggs in half lengthwise and carefully remove the yolks.
2. Mash the yolks in a bowl with a fork until they're well broken up.
3. Stir in the mayonnaise, mustard, horseradish, salt, and pepper until smooth.
4. Spoon the yolk mixture evenly into the egg white halves.
5. Sprinkle the tops with chives.
6. Chill the deviled eggs in the refrigerator for at least 30 minutes before serving.

12. Dill Pickle Deviled Eggs

Dill Pickle Deviled Eggs add a tangy twist to the classic recipe.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh dill
• 1 tablespoon finely chopped dill pickle
• Salt and pepper to taste

Instructions

1. Cut the eggs in half lengthwise and carefully remove the yolks.
2. Mash the yolks in a bowl with a fork until they're well broken up.
3. Stir in the mayonnaise, Dijon mustard, chopped fresh dill, and chopped dill pickle until smooth.
4. Season the yolk mixture with salt and pepper to taste.
5. Spoon the yolk mixture evenly into the egg white halves.
6. Sprinkle with additional chopped fresh dill if desired.
7. Chill the deviled eggs in the refrigerator for at least 30 minutes before serving.

13. Deviled Eggs With Smoked Paprika

Smoked paprika adds a rich, smoky flavor to classic deviled eggs.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon prepared horseradish
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Chopped chives or paprika for garnish

Instructions

1. Cut the eggs in half lengthwise and carefully remove the yolks to a bowl.
2. Mash the yolks with a fork until they're well broken up.
3. Stir in the mayonnaise, mustard, horseradish, smoked paprika, salt, and pepper until smooth.
4. Spoon the yolk mixture evenly into the egg white halves.
5. Sprinkle with additional smoked paprika and garnish with chopped chives if desired.
6. Cover and refrigerate for at leastow 30 mithe fnutes to alllavors to meld.
7. Serve chilled and enjoy!

14. Lobster and Lemon Deviled Eggs

Lobster and lemon add a luxurious twist to classic deviled eggs.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup diced lobster meat
• 1 tablespoon chopped chives
• Salt and pepper to taste

Instructions

1. Cut the eggs in half lengthwise and carefully remove the yolks to a bowl.
2. Mash the yolks with a fork until they're well broken up.
3. Stir in the mayonnaise, Dijon mustard, lemon zest, and lemon juice until smooth.
4. Gently fold in the diced lobster meat.
5. Season the yolk mixture with salt and pepper to taste.
6. Spoon the yolk mixture back into the egg white halves, mounding it slightly in the center.
7. Sprinkle the tops with chopped chives.
8. Cover and refrigerate the deviled eggs for at least 30 minutes to allow the flavors to meld.
9. Serve chilled and garnished with additional lemon zest if desired.

15. Spinach and Artichoke Deviled Eggs

Creamy spinach and artichoke filling elevates classic deviled eggs.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon Dijon mustard
• 1 teaspoon prepared horseradish
• 1/2 cup chopped fresh spinach
• 1/2 cup canned artichoke hearts, drained and chopped
• Salt and pepper to taste
• 1/4 cup shredded cheddar cheese

Instructions

1. Cut the eggs in half lengthwise and carefully remove the yolks.
2. In a bowl, mash the yolks with a fork until they're well broken up.
3. Stir in the mayonnaise, sour cream, Dijon mustard, and horseradish until smooth.
4. Add the chopped spinach, artichoke hearts, salt, and pepper to the bowl and stir until well combined.
5. Stir in the shredded cheddar cheese.
6. Spoon the yolk mixture back into the egg white halves, mounding it slightly in the center.
7. Cover and refrigerate the deviled eggs for at least 30 minutes to allow the flavors to meld.
8. Serve chilled, garnished with additional spinach or chives if desired.

16. Buffalo Chicken Deviled Eggs

Spicy deviled eggs with a buffalo chicken twist.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon buffalo wing sauce
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped cooked chicken
• 1 tablespoon chopped fresh chives
• Salt and pepper to taste

Instructions

1. Cut the eggs in half lengthwise and carefully remove the yolks to a bowl.
2. Mash the yolks with a fork until they're well broken up.
3. Stir in the mayonnaise, Dijon mustard, and buffalo wing sauce until smooth.
4. Stir in the shredded cheddar cheese and chopped cooked chicken.
5. Season the yolk mixture with salt and pepper to taste.
6. Spoon the yolk mixture back into the egg white halves.
7. Sprinkle the tops with additional shredded cheese and chopped chives if desired.
8. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
9. Serve chilled and enjoy.

17. Deviled Eggs With Roasted Red Peppers

Deviled eggs with roasted red peppers add a sweet and smoky twist to a classic dish.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 1/2 cup mayonnaise
• 1 roasted red pepper, diced
• 1 tablespoon Dijon mustard
• 1 teaspoon prepared horseradish
• Salt and pepper to taste
• Chopped fresh chives or paprika for garnish

Instructions

1. Cut the eggs in half lengthwise and carefully remove the yolks to a bowl.
2. Mash the yolks with a fork until they're well broken up.
3. Stir in the mayonnaise, diced roasted red pepper, Dijon mustard, and horseradish until smooth.
4. Season the yolk mixture with salt and pepper to taste.
5. Spoon the yolk mixture evenly into the egg white halves.
6. Sprinkle the tops with chopped chives or paprika for garnish.
7. Chill the deviled eggs in the refrigerator for at least 30 minutes before serving.

18. Goat Cheese and Chive Deviled Eggs

Creamy goat cheese and chive deviled eggs perfect for Easter.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 1/4 cup goat cheese, crumbled
• 1 tablespoon mayonnaise
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped chives
• 1 tablespoon lemon juice

Instructions

1. Cut the eggs in half lengthwise and carefully remove the yolks to a bowl.
2. Mash the yolks with a fork until they're well broken up.
3. Stir in the goat cheese, mayonnaise, mustard, salt, and pepper until smooth.
4. Stir in the chopped chives and lemon juice.
5. Spoon the yolk mixture evenly into the egg white halves.
6. Sprinkle with additional chives if desired.
7. Cover and refrigerate for at least 30 minutes before serving.

19. Deviled Eggs With Grilled Asparagus

Deviled eggs paired with grilled asparagus make a delicious Easter side dish.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1 pound fresh asparagus, trimmed
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Cut the eggs in half lengthwise and carefully remove the yolks to a bowl.
2. Mash the yolks with a fork until they're well broken up.
3. Stir in the mayonnaise, Dijon mustard, salt, black pepper, and paprika until smooth.
4. Preheat a grill or grill pan to medium-high heat.
5. Brush the asparagus with olive oil and season with salt and pepper.
6. Grill the asparagus for 3-5 minutes per side, or until tender.
7. Fill the egg white halves with the yolk mixture, mounding it slightly in the center.
8. Serve the deviled eggs with the grilled asparagus on the side.

20. Sun-Dried Tomato Deviled Eggs

Sun-dried tomato adds a burst of flavor to deviled eggs.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped sun-dried tomatoes
• 1 teaspoon prepared horseradish
• Salt and pepper to taste
• Chopped fresh parsley or chives for garnish

Instructions

1. Cut the eggs in half lengthwise and carefully remove the yolks to a bowl.
2. Mash the yolks with a fork until they're well broken up.
3. Stir in the mayonnaise, Dijon mustard, sun-dried tomatoes, and horseradish until smooth.
4. Season the yolk mixture with salt and pepper to taste.
5. Spoon the yolk mixture evenly into the egg white halves.
6. Sprinkle the tops with chopped parsley or chives.
7. Cover and refrigerate the deviled eggs for at least 30 minutes to allow the flavors to meld.
8. Serve the deviled eggs chilled.

21. Deviled Eggs With Fried Shallots

Deviled eggs elevated with crispy fried shallots and a tangy twist.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh chives
• 1/2 cup vegetable oil
• 1 large shallot, thinly sliced
• Salt and pepper to taste

Instructions

1. Cut the eggs in half lengthwise and carefully remove the yolks to a bowl.
2. Mash the yolks with a fork until they're mostly smooth.
3. Stir in the mayonnaise, mustard, and chives until well combined.
4. Season the yolk mixture with salt and pepper to taste.
5. Heat the vegetable oil in a deep frying pan over medium-high heat.
6. Fry the shallot slices in batches until crispy and golden brown.
7. Drain the fried shallots on paper towels.
8. Spoon the yolk mixture back into the egg white halves.
9. Top each deviled egg with a few pieces of fried shallot.
10. Serve immediately and enjoy.

22. Mushroom and Truffle Deviled Eggs

Mushroom and truffle deviled eggs offer a luxurious twist on the classic recipe.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon prepared horseradish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh chives
• 1/4 cup sautéed mushrooms
• 1 tablespoon truffle oil
• 1 tablespoon grated truffle

Instructions

1. Cut the eggs in half lengthwise and carefully remove the yolks to a bowl.
2. Mash the yolks with a fork until they're well broken up.
3. Stir in the mayonnaise, Dijon mustard, horseradish, salt, and black pepper until smooth.
4. Stir in the chopped chives, sautéed mushrooms, truffle oil, and grated truffle.
5. Spoon the yolk mixture evenly into the egg white halves.
6. Sprinkle with additional chives and truffle shavings, if desired.
7. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
8. Serve chilled and garnished with additional truffle shavings, if desired.

23. Deviled Eggs With Pickled Carrots and Ginger

Deviled eggs with a twist of pickled carrots and ginger add a sweet and tangy flavor.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped pickled carrots
• 1 teaspoon grated ginger
• Salt and pepper to taste
• 1 tablespoon chopped fresh parsley

Instructions

1. Cut the eggs in half lengthwise and carefully remove the yolks.
2. In a bowl, mash the yolks with a fork until they're well broken up.
3. Stir in the mayonnaise, Dijon mustard, pickled carrots, and ginger until smooth.
4. Season the mixture with salt and pepper to taste.
5. Spoon the yolk mixture back into the egg white halves.
6. Sprinkle the tops with chopped parsley and serve chilled.

24. Cajun Deviled Eggs With Andouille Sausage

Spicy Cajun deviled eggs with Andouille sausage add a twist to the classic recipe.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon prepared horseradish
• 1/2 teaspoon Cajun seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped Andouille sausage
• 1 tablespoon chopped scallions
• 1 tablespoon grated cheddar cheese

Instructions

1. Cut the eggs in half lengthwise and carefully remove the yolks to a bowl.
2. Mash the yolks with a fork until they're well broken up.
3. Stir in the mayonnaise, mustard, horseradish, Cajun seasoning, salt, and pepper until smooth.
4. Fold in the chopped Andouille sausage, scallions, and cheddar cheese.
5. Spoon the yolk mixture back into the egg whites, mounding it slightly in the center.
6. Sprinkle the tops with additional scallions and cheese if desired.
7. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
8. Serve chilled and enjoy.

Conclusion

You've cracked open a world of flavors with these deviled egg recipes, like a symphony conductor leading a delicious orchestra. With each bite, classic and creative notes harmonize, from smoky salmon to spicy Southwestern rhythms, creating a culinary masterpiece that's music to your taste buds.