Reinvented: Deviled Eggs 5 Ways for Mother’s Day

by in Holidays, Recipes, May 9th, 2012

deviled eggs 5 ways
Here in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them into three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of it as a picture recipe.

To us, deviled eggs are the perfect party food.  Not only are the majority of the ingredients already in your refrigerator and pantry, they cook up fast and they’re crowd-pleasers.

First, start with the classic version below or try Paula’s Traditional Southern Deviled Eggs recipe:

classic deviled eggs

Here are several new ideas to add new life to a classic:

deviled egg variations

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Comments (20)

  1. Candace says:

    this is a hit…lost the recipe so I just eyeball the ingredients. Horseraddish, blue cheese, mayo, mustard (i use powder) pipe back into the egg & top with a smokehouse almond & chopped chives. Everyone loves them & tries to recreate them

  2. candace says:

    oh yeah, and almond goes on just before serving. I did it the night before once & they looked wet but still good

  3. Peggy says:

    I start with the Classic recipe but add finely chopped onions, sweet pickle relish, a dash of horseradish, finely crushed crisp bacon and dust the top with paprika. When I take them to a church dinner, they become Angel Eggs for they have been converted.

  4. Debi says:

    Just like mom's! I added a tablespoon of vinegar and chopped jalapeno's and top w/ a sliced jalapeno and paprika. Yum!!

  5. Denise Napier says:

    How can you submit recipes for the food network chefs to try out?

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