10 Easy Recipes For The Ultimate Devilled Eggs

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.

Produced 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.

Classic Devilled Eggs

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

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.

Sushi Devilled Eggs

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

Caesar Salad Devilled Eggs

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

Avocado Devilled Eggs

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

Nacho Devilled Eggs

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

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.

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