Appetizer – Page 2 – Family Feast

About 70% of people say they enjoy deviled eggs at parties, so you can bet a fresh twist will get noticed. You’ll learn 13 easy variations that upgrade the classic with bold flavors, like bacon-cheddar, spicy Sriracha-lime, and smoked salmon with dill. Each recipe gives clear steps, simple ingredient swaps, and quick garnish tips to help you pick a few crowd-pleasers and try them at your next gathering. Classic Tangy Deviled Eggs With a Twist Classic Tangy Deviled Eggs With a Twist — bright, creamy, and just a little playful. Ingredients: 6 large eggs 3 tbsp mayonnaise 1 tsp Dijon mustard 1 tsp white vinegar or apple cider vinegar 1/2 tsp sugar (optional, for balance) 1/4 tsp kosher salt 1/8 tsp freshly ground black pepper 1 tbsp finely chopped dill pickle or sweet pickle relish 1 tsp finely chopped fresh chives (plus extra for garnish) 1/4 tsp smoked paprika (plus extra for garnish) Optional: a few drops hot sauce or 1/8 tsp cayenne for heat How to Make: Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over medium-high heat, then cover, remove from heat, and let sit 10–12 minutes. Drain and cool eggs under cold running water or in an ice bath until fully cool. Peel eggs and slice each in half lengthwise; gently remove yolks into a small bowl and set whites on a plate. Mash yolks with a fork until crumbly. Add mayonnaise, Dijon, vinegar, sugar (if using), salt, pepper, pickle relish, and chives; stir until smooth and creamy. Taste and adjust seasoning or heat. Spoon or pipe the yolk mixture back into egg white halves, dividing evenly. Sprinkle with smoked paprika and extra chopped chives; add a tiny drizzle of hot sauce if you like spice. Chill for at least 15 minutes to let flavors meld, then serve. These tangy deviled eggs bring a lively twist to a classic — perfect for parties, picnics, or anytime you want a zesty bite. Bacon-Cheddar Loaded Deviled Eggs Crispy bacon and sharp cheddar take classic deviled eggs to irresistible, party-ready heights. Ingredients: 12 large eggs 6 slices bacon 1/2 cup sharp cheddar cheese, finely shredded 1/3 cup mayonnaise 1 tablespoon Dijon mustard 1 teaspoon apple cider vinegar (or white vinegar) 1/4 teaspoon smoked paprika, plus more for garnish 1/4 teaspoon kosher salt (adjust to taste) 1/8 teaspoon freshly ground black pepper 2 tablespoons chopped fresh chives or green onions Optional: pinch of cayenne or a few dashes of hot sauce for heat How to Make: Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a boil over medium-high heat, then cover, remove from heat, and let sit 10–12 minutes. Drain and transfer eggs to an ice bath for 5–10 minutes; peel when cool. Meanwhile, cook bacon in a skillet over medium heat until crisp; drain on paper towels and chop into small pieces. Slice peeled eggs in half lengthwise and carefully remove yolks into a bowl; set whites aside on a tray. Mash yolks with a fork until crumbly. Add mayonnaise, Dijon, vinegar, smoked paprika, salt, pepper, and a pinch of cayenne or hot sauce if using; mix until smooth and creamy. Stir in shredded cheddar, most of the chopped bacon (reserve a little for garnish), and half the chives. Spoon or pipe the yolk mixture back into the egg whites’ cavities. Sprinkle with remaining bacon, extra cheddar if desired, chopped chives, and a light dusting of smoked paprika. Chill for at least 15–30 minutes before serving to let flavors meld. These bacon-cheddar deviled eggs are smoky, cheesy, and utterly irresistible—perfect for potlucks, game day, or any snack attack. Sriracha-Lime Spicy Deviled Eggs Sriracha-Lime Spicy Deviled Eggs — tangy, creamy, and with a kick that’ll wake up your snack game. Ingredients: 6 large eggs 3 tablespoons mayonnaise 1–1½ teaspoons Sriracha (adjust to taste) 1 teaspoon fresh lime juice (about ½ lime) ½ teaspoon Dijon mustard 1 pinch salt 1 pinch black pepper 1 tablespoon chopped fresh cilantro (optional) 1 teaspoon lime zest (optional, for extra zing) Paprika or extra Sriracha for garnish How to Make: Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a boil over medium-high heat, then cover, remove from heat, and let sit 10–12 minutes. Drain and cool eggs under cold running water or in an ice bath until easy to handle. Peel eggs and slice each in half lengthwise; remove yolks and place yolks in a small bowl. Mash yolks with a fork until smooth. Add mayonnaise, Sriracha, lime juice, Dijon, salt, and pepper; mix until creamy and well combined. Stir in chopped cilantro and lime zest if using. Spoon or pipe the yolk mixture back into the egg white halves. Garnish with a sprinkle of paprika or a tiny drizzle/dot of Sriracha and a little cilantro leaf. Chill for 15–30 minutes if you like them cold, then serve. These spicy Sriracha-lime deviled eggs are zesty, creamy, and perfect for parties or a bold snack — dig in! Smoked Salmon and Dill Deviled Eggs Smoked Salmon and Dill Deviled Eggs — elegant, smoky, and perfect for parties or a fancy snack. Ingredients: 6 large eggs 2–3 tablespoons mayonnaise 1 tablespoon crème fraîche or sour cream (optional, for creaminess) 1 teaspoon Dijon mustard 1 teaspoon lemon juice 2 ounces smoked salmon, finely chopped 1 tablespoon fresh dill, finely chopped (plus extra for garnish) 1 tablespoon capers, rinsed and chopped (optional) Salt and freshly ground black pepper, to taste Smoked paprika or extra dill for garnish How to Make: Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a gentle boil, then cover, remove from heat, and let sit 10–12 minutes for hard-boiled yolks. Drain and transfer eggs to an ice bath for 5 minutes to stop cooking and make peeling easier. Peel eggs and slice each in half lengthwise; remove yolks and place yolks in a bowl. Mash yolks with a fork until crumbly. Add mayonnaise, crème fraîche (if using), Dijon mustard, and lemon juice; mix until smooth and creamy. Fold in chopped smoked salmon, dill, and capers (if using); season with salt and pepper to taste. Spoon or pipe the filling back into the egg white halves, dividing evenly. Garnish with a sprinkle of smoked paprika or a little extra dill and a tiny flake of smoked salmon on top. Chill for 15–30 minutes to let flavors meld, then serve. These smoky, herby deviled eggs are party-ready and sure to disappear fast—enjoy! Curry-Coconut Deviled Eggs With Chutney Curry-Coconut Deviled Eggs With Chutney — a bright, tropical twist on classic deviled eggs that’s creamy, spiced, and perfect for sharing. Ingredients: 6 large eggs 2 tbsp mayonnaise 1 tbsp Greek yogurt or plain yogurt 1 tsp curry powder (mild or to taste) 1 tsp unsweetened shredded coconut (toasted, optional) 1/2 tsp lime juice 1/4 tsp ground cumin Salt and black pepper, to taste 2 tbsp mango or tomato chutney (plus extra for garnish) 1 small green onion, thinly sliced (for garnish) Fresh cilantro leaves, chopped (for garnish) Paprika or mild chili powder, for dusting (optional) How to Make: Place eggs in a pot, cover with cold water by an inch, bring to a boil, then turn off heat and cover. Let sit 10–12 minutes for hard-boiled eggs. Drain and cool eggs in ice water for 5 minutes, then peel and slice each egg in half lengthwise. Gently remove yolks and place them into a bowl; set whites aside on a serving plate. Mash yolks with mayonnaise, yogurt, curry powder, cumin, lime juice, salt, and pepper until smooth. Fold in 2 tablespoons chutney and toasted shredded coconut (if using), taste and adjust seasoning. Spoon or pipe the yolk mixture back into the egg white halves. Top each egg with a small dollop of chutney, sprinkle with green onion, cilantro, and a light dusting of paprika or chili powder if you like. Chill briefly for 15–20 minutes to let flavors meld, then serve. Enjoy these curry-coconut deviled eggs — tropical, tangy, and impossible to stop at just one! Mediterranean Olive, Feta, and Oregano Deviled Eggs Bright, briny Mediterranean deviled eggs with tangy feta and fragrant oregano. Ingredients: 6 large eggs 3 tbsp mayonnaise 1 tbsp plain Greek yogurt (optional for extra creaminess) 2 tbsp crumbled feta cheese 1 tbsp finely chopped Kalamata or black olives 1 tsp fresh lemon juice 1/4 tsp Dijon mustard 1/8 tsp garlic powder (or a small pinch) 1/4 tsp salt (adjust to taste) Freshly ground black pepper, to taste 1/2 tsp dried oregano (or 1 tsp fresh, chopped) Paprika or extra chopped olives for garnish How to Make: Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a gentle boil over medium-high heat, then cover, remove from heat, and let sit for 10–12 minutes. Drain and transfer eggs to an ice bath for 5–10 minutes to cool completely; peel when cool. Slice each egg in half lengthwise and carefully remove yolks into a medium bowl; set whites on a serving platter. Mash yolks with a fork until crumbly. Add mayonnaise, Greek yogurt (if using), lemon juice, Dijon, garlic powder, salt, and pepper; stir until smooth. Fold in crumbled feta, chopped olives, and oregano until evenly combined. Spoon or pipe the yolk mixture back into the egg white halves. Sprinkle with a little paprika or extra chopped olives and a pinch of oregano for a pretty finish. Chill for at least 15 minutes to let flavors meld, then serve. Enjoy a bite of the Mediterranean—salty, tangy, and totally irresistible! Pickle-Relish and Mustard Deviled Eggs Bright, tangy deviled eggs with pickle relish and a mustardy kick — perfect for snacking or parties! Ingredients: 6 large eggs 2 tablespoons dill pickle relish 1 tablespoon Dijon mustard (or yellow mustard if you prefer) 2 tablespoons mayonnaise 1 teaspoon white vinegar or pickle juice 1/4 teaspoon salt 1/8 teaspoon black pepper Paprika, for garnish Fresh chives or parsley, finely chopped (optional, for garnish) How to Make: Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then cover, remove from heat, and let sit 10–12 minutes. Drain and transfer eggs to a bowl of ice water; cool 5–10 minutes, then peel. Slice eggs in half lengthwise and carefully remove yolks into a small bowl; set whites aside. Mash yolks with a fork until crumbly. Stir in pickle relish, Dijon mustard, mayonnaise, and vinegar or pickle juice until smooth. Season with salt and pepper and taste; adjust seasoning as needed. Spoon or pipe the filling back into the egg white halves. Sprinkle with paprika and chopped chives or parsley if using. Serve chilled and enjoy the zesty, tangy bites — they’re irresistible at any gathering! Avocado-Cilantro Cream Deviled Eggs Creamy, bright deviled eggs with avocado and cilantro—every bite tastes like a little celebration. Ingredients: 6 large eggs 1 ripe avocado 2 tablespoons mayonnaise 1 tablespoon lime juice (fresh) 1 tablespoon chopped fresh cilantro, plus extra for garnish 1/2 teaspoon Dijon mustard 1/4 teaspoon kosher salt, plus more to taste 1/8 teaspoon black pepper Pinch of cumin (optional) Paprika or chili powder for sprinkling (optional) How to Make: Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a gentle boil over medium-high heat, then cover, turn off the heat, and let sit 10–12 minutes. Drain and transfer eggs to an ice bath for 5 minutes to cool; then peel. Slice eggs lengthwise and remove yolks into a bowl; set whites aside on a plate. Mash the yolks and avocado together until smooth. Stir in mayonnaise, lime juice, cilantro, Dijon, salt, pepper, and cumin (if using) until creamy and well combined. Taste and adjust seasoning with more salt, pepper, or lime if needed. Spoon or pipe the avocado-cilantro filling back into the egg white halves. Garnish with a sprinkle of paprika or chili powder and a few cilantro leaves. Chill briefly or serve immediately. Enjoy these creamy, zesty bites that disappear fast at any gathering! Jalapeño-Pickled Red Onion Deviled Eggs Bright, tangy deviled eggs with a spicy jalapeño-pickled red onion crunch. Ingredients: 6 large eggs 1/4 cup mayonnaise 1 teaspoon Dijon mustard 1 teaspoon white vinegar (plus 2 tablespoons for quick pickling) 1/4 teaspoon kosher salt, plus more to taste 1/8 teaspoon black pepper 1 small jalapeño, seeds removed and finely chopped (leave seeds for more heat) 1 small red onion, thinly sliced 1 tablespoon sugar 1 tablespoon water 1 tablespoon chopped fresh cilantro or chives (optional, for garnish) Paprika for sprinkling (optional) How to Make: Place eggs in a saucepan and cover with cold water by an inch. Bring to a boil, then cover, remove from heat, and let sit 10–12 minutes. Drain hot water and transfer eggs to an ice bath for 5 minutes, then peel. Meanwhile, make quick pickled onions: combine sliced red onion, 2 tablespoons white vinegar, 1 tablespoon sugar, 1 tablespoon water, and a pinch of salt in a small bowl. Let sit at least 10 minutes, stirring once. Slice peeled eggs lengthwise and gently remove yolks into a bowl. Arrange whites on a serving plate. Mash yolks with mayonnaise, Dijon, 1 teaspoon vinegar, 1/4 teaspoon salt, black pepper, and chopped jalapeño until smooth. Taste and adjust seasoning or heat. Spoon or pipe the yolk mixture back into the egg white halves. Drain pickled onions and scatter them over the filled eggs. Sprinkle with paprika and chopped cilantro or chives if using. Chill briefly or serve immediately for best texture. Enjoy the bright, spicy crunch—these deviled eggs are perfect for parties or a zesty snack! Truffle Oil and Parmesan Deviled Eggs A decadent twist on a classic — earthy truffle oil and salty Parmesan take these deviled eggs to luxe party-perfect bites. Ingredients: 6 large eggs 3 tbsp mayonnaise 1 tsp Dijon mustard 1 tsp white wine vinegar or lemon juice 1/2 tsp kosher salt (adjust to taste) 1/4 tsp freshly ground black pepper 1–2 tsp white or black truffle oil (use sparingly) 2 tbsp finely grated Parmesan cheese, plus extra for sprinkling 1 tbsp finely chopped chives or green onion (optional, for garnish) Smoked paprika or microgreens (optional, for garnish) How to Make: Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then cover, turn off heat, and let sit 10–12 minutes. Transfer eggs to an ice bath for 5 minutes, then peel and dry. Slice eggs in half lengthwise and carefully remove yolks into a bowl; set whites aside on a platter. Mash yolks with a fork until crumbly. Add mayonnaise, Dijon, vinegar or lemon juice, salt, pepper, truffle oil, and Parmesan; mix until smooth and creamy. Taste and adjust truffle oil and salt as needed. Spoon or pipe the yolk mixture back into the egg white halves. Sprinkle a little extra Parmesan, chopped chives, and a tiny dusting of smoked paprika or a few microgreens on top. Chill for 15–30 minutes to let flavors meld, then serve. These truffle-Parmesan deviled eggs are elegant, addictive, and perfect for any gathering — enjoy! Buffalo Blue Cheese Deviled Eggs Buffalo Blue Cheese Deviled Eggs — tangy, spicy, and irresistibly creamy. Ingredients: 6 large eggs 3 tablespoons mayonnaise 1 tablespoon sour cream (optional for extra creaminess) 1–2 tablespoons buffalo wing sauce (adjust for heat) 1 teaspoon white vinegar or lemon juice 1 tablespoon finely crumbled blue cheese, plus extra for garnish 1 teaspoon Dijon mustard Salt and black pepper, to taste 1 tablespoon chopped fresh chives or green onions (plus extra for garnish) Smoked paprika or cayenne, for dusting (optional) How to Make: 1. Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch. 2. Bring to a gentle boil over medium-high heat, then cover, remove from heat, and let sit 10–12 minutes. 3. Drain and transfer eggs to an ice bath for at least 5 minutes to stop cooking and make peeling easy. 4. Peel the eggs, slice each in half lengthwise, and gently remove yolks into a medium bowl. 5. Mash yolks with a fork until crumb-free. 6. Add mayonnaise, sour cream (if using), buffalo sauce, vinegar or lemon juice, Dijon, crumbled blue cheese, chives, salt, and pepper; mix until smooth and well combined. Taste and adjust buffalo sauce, salt, or pepper as needed. 7. Spoon or pipe the filling back into the egg white halves, dividing evenly. 8. Sprinkle extra crumbled blue cheese, chopped chives, and a light dusting of smoked paprika or cayenne over the filled eggs. 9. Chill for at least 15 minutes to let flavors meld, then serve. These zippy Buffalo Blue Cheese deviled eggs are party-ready — spicy, tangy, and downright addictive! Herbed Goat Cheese and Sun-Dried Tomato Deviled Eggs Herbed Goat Cheese and Sun-Dried Tomato Deviled Eggs — tangy, creamy, and bright with herbs. Ingredients: 6 large eggs 2 tablespoons plain goat cheese (soft) 1 tablespoon mayonnaise 1 tablespoon finely chopped sun-dried tomatoes (oil-packed, drained and patted dry) 1 teaspoon Dijon mustard 1 teaspoon fresh lemon juice 1 tablespoon finely chopped fresh chives 1 tablespoon finely chopped fresh parsley 1/4 teaspoon salt, plus more to taste 1/8 teaspoon freshly ground black pepper Paprika or extra chopped chives for garnish How to Make: Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a gentle boil over medium-high heat, then cover, remove from heat, and let sit 10–12 minutes. Drain and transfer eggs to an ice bath for 5 minutes to stop cooking; peel when cool. Slice eggs in half lengthwise and gently remove yolks to a small bowl; set whites aside on a serving plate. Mash yolks with goat cheese, mayonnaise, Dijon, lemon juice, salt, and pepper until smooth. Fold in chopped sun-dried tomatoes, chives, and parsley, mixing until combined. Spoon or pipe the filling back into the egg white halves, dividing evenly. Sprinkle with paprika or extra chives for color and serve chilled or at room temperature. Enjoy — these deviled eggs are a bright, savory bite perfect for parties or snacking. Sweet Chili Mango and Cilantro Deviled Eggs Sweet heat meets tropical tang in these bright and zesty deviled eggs. Ingredients: 6 large eggs 2 tbsp mayonnaise 1 tbsp sweet chili sauce 1 tsp finely chopped fresh cilantro (plus extra for garnish) 1 tsp lime juice 1/4 tsp salt 1/8 tsp black pepper 1/4 tsp smoked paprika (optional, for garnish) Small pinch red pepper flakes (optional, for extra heat) How to Make: Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a boil over medium-high heat, then cover, remove from heat, and let sit 10–12 minutes. Drain and cool eggs under cold running water or in an ice bath until easy to handle. Peel eggs and slice each in half lengthwise; gently remove yolks and place them in a bowl. Mash yolks with a fork until smooth. Stir in mayonnaise, sweet chili sauce, cilantro, lime juice, salt, and pepper until creamy and well combined. Spoon or pipe the yolk mixture back into the egg white halves. Sprinkle with smoked paprika, extra cilantro, and red pepper flakes if using. Chill for 15–20 minutes if you like them cool, then serve. Enjoy the sweet, tangy, and slightly spicy bite—perfect for parties or snack cravings! Conclusion You’ve got thirteen tasty deviled egg ideas to try, so pick a few that suit your crowd and get cooking. Mix fillings ahead, chill the eggs, and pipe or spoon the yolk mix into the whites. Garnish simply with herbs, bacon, or a drizzle. Keep sauces on the side for picky eaters. With these recipes, you’ll hit it out of the park and have a reliable, easy appetizer for any gathering.