Advertisement
  • Newsletters
  • Subscribe
Recipes

10 Easy Recipes For The Ultimate Devilled Eggs

With one simple base recipe and a selection of imaginative add-ins and garnishes, there are infinite ways to trick out these retro bites.
a variety of devilled eggs on two trays, how to make devilled eggs(Photo: Erik Putz)

Pickled Beet Devilled Eggs

Pickling eggs requires thinking ahead, but crossing some prep off your list a few days before a party is a good thing! The finished result is a tangy spin on a classic that balances the richness of a traditional devilled egg. What’s more, beets bring a stunning colour to the party that will put everyone in a festive mood. Get Camilla Wynne's pickled beet devilled eggs recipe.

Pickled Beet Devilled Eggs served on round blue serving trayProduced by Chantal Braganza and Sun Ngo, Photography by Christie Vuong, Prop Styling by Catherine Doherty, Food Styling by Eshun Mott.

Herbed Smoked Salmon Devilled Eggs

Smoked salmon, dill and caviar make for a luxe pairing that works as well at brunch as it does New Year's. Get our herbed smoked salmon devilled eggs recipe.

Herbed and smoked salmon devilled eggs in a small white bowls.

Classic Devilled Eggs

Crispy bacon and savoury Dijon, paprika and chives make this one a classic party pleaser. Get our classic devilled eggs recipe.

Classic Devilled Eggs on a white plate topped with bacon and chopped chives for a post on the best Classic Devilled Eggs recipe(Photo: Angus Fergusson)

Spicy Kimchi Devilled Eggs

This version is a flavour powerhouse: we’ve made it with gochujang (fermented Korean red chili paste), kimchi and green onions. Get our spicy kimchi devilled eggs recipe.

Advertisement
Spicy Kimchi Devilled Eggs

Thai Devilled Eggs

For our Thai-inspired bites, we added red curry paste to the mix and topped it with peanuts, cilantro and red chilies for a spicy finish. Get the Thai devilled eggs recipe.

Thai devilled eggs in a small white bowl.

Sushi Devilled Eggs

Nori, wasabi and pickled ginger deck out these eggs with your favourite sushi flavour. Get our sushi devilled eggs recipe.

Sushi devilled eggs in a small white bowl garnished with sesame seeds and dried chives.

Caesar Salad Devilled Eggs

What's better than one throwback classic? Two! Get our caesar salad devilled eggs recipe.

Caesar salad devilled eggs in a small white bowl.

Avocado Devilled Eggs

Lime juice adds kick to this lush, dreamy pairing. Get our avacado devilled eggs recipe.

Advertisement
Avocado devilled eggs garnished with sesame seeds and a leaf of coriander.

Nacho Devilled Eggs

Tortilla chips add crunch and pickled jalapeño add heats to these party-ready snacks. Get our nacho devilled eggs recipe.

Nacho devilled eggs in a small white plate.

Crab-Filled Devilled Eggs With Dill

Like crab dip in devilled egg form, these will disappear in record time. Get our crab-filled devilled eggs with dill recipe.

Crab-filled devilled eggs with dill in a small white bowl.

Tips and tricks for how to make devilled eggs

  • The fresher the eggs, the more difficult they are to peel, so choose the slightly older eggs in your refrigerator.
  • To prevent a dark green ring from forming around the yolks, cool the eggs rapidly in running cold water as soon as they’re finished cooking.
  • After draining and cooling eggs, gently crack them all over and keep them soaking in cold water, then start peeling from the large end.
  • For smooth, clean edges, use a sharp knife to cut eggs in half. Avoid serrated knives.
  • Use a whisk to mash yolks or put them through a sieve to keep them light and velvety. A piping bag fitted with a star tip will give your yolks a swirly, elegant finish.

Watch: The best way to peel a boiled egg

A banner with at left an image of a holiday feast with hands reaching in and at right a pink box with teh words our best holiday recipes
Advertisement

The very best of Chatelaine straight to your inbox.

By signing up, you agree to our terms of use and privacy policy. You may unsubscribe at any time.

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

Advertisement
Advertisement
Copy link
The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.