19 Deviled Egg Recipes That Change the Game

Deviled eggs have earned their spot at tables across all kinds of gatherings thanks to their simplicity, versatility, and crowd-pleasing appeal. They start with just a few ingredients: hard-boiled eggs, mustard, and mayonnaise, but from there, the possibilities are wide open. This list pulls together twenty versions that take the classic to new places, from globally inspired twists to versions that pile on heat, crunch, or smoky richness. Whether you want something spicy, creamy, briny, or unexpected, these recipes turn a humble egg into a bite-sized flavor bomb.

Hummus Deviled Eggs

Would you like to save this?

We'll email this post to you, so you can come back to it later!

The yolks are blended with hummus, tahini, and lemon juice for a creamy, nutty twist. This version skips the mayo and leans into Mediterranean flavors. A sprinkle of paprika and a drizzle of olive oil give it a polished finish. It’s a great option for something smooth with a bit of depth.
Get the Recipe: Hummus Deviled Eggs

Jalapeno Popper Deviled Eggs

Cream cheese, diced jalapeños, and bits of bacon turn these into a spicy, creamy, and crunchy snack. It’s a mashup of two favorites in one bite. The heat level can be adjusted based on how bold you want to go. A few jalapeño slices on top make them pop visually too.
Get the Recipe: Jalapeno Popper Deviled Eggs

Cottage Cheese Deviled Eggs

Blending cottage cheese with the yolks results in a light, airy filling. The flavor is mild and smooth with a slight tang. Black pepper and chopped chives add just the right amount of kick. It’s a softer, fluffier version of the traditional kind.
Get the Recipe: Cottage Cheese Deviled Eggs

Spicy Fried Deviled Eggs

The egg whites are breaded and fried to a crisp, while the filling brings in serious heat with hot sauce or chili paste. It’s got texture, spice, and creaminess all at once. These are bold and crunchy with a satisfying bite. They’re best served warm with a cool dip on the side.
Get the Recipe: Spicy Fried Deviled Eggs

Deviled Eggs

This is the traditional version made with yolks, mayo, mustard, and a dash of vinegar. Simple and balanced, it’s what most people think of first. Paprika on top adds just enough color and flavor. These are always reliable and always appreciated.
Get the Recipe: Deviled Eggs

Ginger Curry Deviled Eggs

A blend of curry powder and grated ginger gives the yolk filling warmth and depth. These have a gentle kick and a savory edge that’s totally different from the classic. A little chopped cilantro brings a fresh note on top. They work especially well at larger spreads.
Get the Recipe: Ginger Curry Deviled Eggs

Chicken Salad Deviled Eggs

Shredded chicken is folded into the filling for something heartier and more savory. It’s part egg, part salad, and full of flavor. Crunchy celery or onion helps break up the richness. This one could easily stand in for a light lunch.
Get the Recipe: Chicken Salad Deviled Eggs

Pate Deviled Eggs

Smooth pâté is blended into the yolks for a rich, almost meaty flavor. The result is velvety and savory, leaning into French bistro territory. These are best with a pinch of black pepper and a bit of fresh herb. They’re different, but elegant.
Get the Recipe: Pate Deviled Eggs

Guacamole Deviled Eggs

Mashed avocado, lime juice, garlic, and cilantro take this filling in a guacamole direction. The flavor is creamy, bright, and a little punchy. A sprinkle of chili powder or cotija cheese adds extra interest. These bring color and freshness to the mix.
Get the Recipe: Guacamole Deviled Eggs

Pink Deviled Eggs

The whites are soaked in beet juice, turning them a vibrant pink while the filling stays classic. It’s a visual standout with a slightly earthy note. These look great on any spread and invite curiosity. They taste familiar but bring something new.
Get the Recipe: Pink Deviled Eggs

Grandma’s Deviled Eggs

Four deviled egg halves on a green plate, garnished with paprika, accompanied by pink and orange artificial flowers. — Grandma’s Deviled Eggs. Photo credit: Bagels and Lasagna.

This no-frills version uses basic ingredients like mustard, mayo, and a little relish. The flavor is nostalgic and exactly how many people remember them. There’s nothing flashy—just a reliable, creamy bite. These are usually the first to go.
Get the Recipe: Grandma’s Deviled Eggs

Buffalo Deviled Eggs

The yolk mix includes hot sauce, a little vinegar, and shredded chicken for a wing-inspired twist. Crumbled blue cheese on top finishes the look and adds tang. These are spicy, creamy, and full of personality. A good pick for snack tables or game day.
Get the Recipe: Buffalo Deviled Eggs

Cajun Deviled Eggs With Shrimp

A deviled egg topped with a cooked shrimp, a jalapeño slice, and chopped chives sits on a white tiled surface with a lemon wedge nearby. — Cajun Deviled Eggs With Shrimp. Photo credit: Gluten Free Supper.

A Cajun-spiced filling pairs with a chilled shrimp garnish for a seafood-heavy option. It’s smoky, spicy, and a bit indulgent. These feel a little fancier without being too much work. Best served cold with a splash of hot sauce if desired.
Get the Recipe: Cajun Deviled Eggs With Shrimp

Pimento Cheese Deviled Eggs

Sharp cheddar and chopped pimentos get mixed into the yolks for a Southern-style version. The filling is cheesy, tangy, and bold. A sprinkle of cayenne gives it a small kick. These are rich and satisfying with every bite.
Get the Recipe: Pimento Cheese Deviled Eggs

Pulled Pork Deviled Eggs

A blue plate with several hard-boiled eggs topped with shredded meat and small pieces of pickles. — Pulled Pork Deviled Eggs. Photo credit: Ginger Casa.

Each egg is topped with a spoonful of tender pulled pork for a barbecue-style snack. The smoky meat contrasts with the creamy yolk filling. A little barbecue sauce drizzled on top seals the deal. These are filling and flavor-packed.
Get the Recipe: Pulled Pork Deviled Eggs

Dill Deviled Eggs

A deviled egg garnished with a sprig of dill is served on a floral-patterned plate. — Dill Deviled Eggs. Photo credit: The Foodie Affair.

Fresh dill and a splash of pickle juice give these a clean, bright flavor. The herb stands out but doesn’t overpower the mix. These are great cold and keep well on the table. A small pickle slice on top ties it all together.
Get the Recipe: Dill Deviled Eggs

Avocado Deviled Eggs

Close-up of deviled eggs filled with a creamy green mixture, topped with chopped herbs, onions, and a dusting of red paprika. — Avocado Deviled Eggs. Photo credit: The Foodie Affair.

Mashed avocado takes over for most of the mayo in the filling. The result is smooth, rich, and lightly flavored with lime and garlic. These are creamy without feeling too heavy. A little cilantro or red pepper flake boosts the look and taste.
Get the Recipe: Avocado Deviled Eggs

Delicious Bloody Mary Deviled Eggs

A tray of deviled eggs on crispy bases, topped with piped filling, bacon pieces, pickles, and herbs, with lemon wedges on the side. — Delicious Bloody Mary Deviled Eggs. Photo credit: xoxo Bella.

Inspired by the brunch drink, these include tomato paste, horseradish, and celery salt in the filling. They have heat, tang, and depth with every bite. Garnish with a sliver of celery or a tiny pickle for the full effect. These are especially good at daytime gatherings.
Get the Recipe: Delicious Bloody Mary Deviled Eggs

Fried Deviled Eggs

A plate of crispy fried rounds topped with creamy mixture and sliced pickled jalapeños, arranged neatly on a white plate. — Fried Deviled Eggs. Photo credit: xoxo Bella.

Breaded and fried egg whites hold a classic deviled egg filling for a crunchy upgrade. The outside is golden and crisp while the inside stays creamy. A little hot sauce on top adds extra flavor. Serve these while they’re still warm for the best texture.
Get the Recipe: Fried Deviled Eggs