Photo via Flickr member preppybyday

If you’d asked me who invented deviled eggs, those half-shelled eggs with the insides scooped out, seasoned, and piped back in the eggs, I would probably warrant a guess that it was a hungry picnicker somewhere, or perhaps someone trying to dream up a use for all the extra eggs after an Easter egg hunt.

However, neither of these theories are the case. Deviled eggs in fact date back quite a ways: according to History.com, today’s deviled eggs can be dated back to ancient Rome, when it was common for well-heeled residents to enjoy boiled eggs seasoned with oil, wine, broth, and spices at the beginning of their meals. By the 15th century, boiled eggs were a common snack in Europe.

What the devil is with the name “deviled eggs”, anyway?

The first documented mention of the term “devil” as a culinary sense appeared in the UK.. in 1786, referring to highly seasoned hot dishes. By the early 1800s, the term began to be used as a verb referring to the process of making a food spicy.

Coming to America

It wasn’t until the 19th century that the eggs began to show up in American cookery books. The pivotal Boston Cooking-School Cookbook by Fannie Farmer is among the first notable mentions of mayonnaise as an ingredient for the filling. Today, it’s a key ingredient.

Baseline: The classic deviled egg

Photo via Flickr member jeffreyww

A classic deviled egg starts with hard-boiled eggs which are shelled and cut in half. The yolks are then mixed with seasonings which typically include mayonnaise, vinegar, mustard, salt, pepper, and paprika. The soft, seasoned yolk mixture is then scooped back into the now-hollow centers of the halved white parts of the egg.

A good deviled egg boasts a white portion which is firm enough for out of hand eating but soft enough to yield easily when bitten into; the yolk mixture should be smooth, not lumpy, and it ought to have a little kick, yet it should not be abrasive in its spiciness. It should taste like a rich, luxuriant treat.

Creative variations

The deviled egg is simple enough that it is open to culinary interpretation. In recent years, the base recipe has become almost like a creative canvas that begs for chef reinterpretations, which have included ingredients as exotic and eclectic as kimchi or caviar.

12 Creative Deviled Egg Recipes

Here are some creative concepts for making deviled eggs to delight and inspire your next culinary adventure.

Bacon, mint, and kimchi deviled eggs

Photo via Flickr member skampy

If “deviled” foods are highly seasoned, then these eggs are definitely devilish! The egg yolk mixture to make these eggs includes chopped bacon, mint, and kimchi, with a little extra of each ingredient on top as a fanciful garnish. Add a bit of each to your next batch of deviled eggs, tasting to make sure you’ve gotten the right ratio to suit your palate.

Caviar deviled eggs

Photo via Flickr member citymama

Caviar dreams and champagne wishes? They’re yours, with these deviled eggs fancied up with the seasoning on top of the yolks, which are left intact. What really makes them shine is a serving of caviar on top of each: just imagine the feeling of a hundred tiny “pops” in your mouth when you bite into one of these delicacies. Topping classic deviled eggs with caviar makes them a totally new experience.

Chorizo deviled eggs

Photo via flickr member Nick Bastian

Served at Tempe’s Front Porch in Arizona, these eggs prove that if some flavor is good, more is better. They ensure plenty of flavor in every bite of these deviled eggs by topping them with chorizo, a spicy sausage, and then garnishing them with salsa frita and homemade mustard.

Deviled eggs with crab

Photo via Flickr member Steven DePolo

The luxuriant egg yolk mixture marries beautifully with buttery, flavor-filled crab meat in this twist on the classic, which is prettily served on a bed of shaved carrots. Mix crab meat with your egg yolk mixture and spice to your liking (this might be a great time to bring out the Old Bay seasoning) before filling the egg whites with the tasty mixture.

Deviled eggs with bacon and candied pecans

Photo via Flickr member mike65444

How do you keep bacon from making your deviled eggs too salty? Add something a little sweet. These deviled eggs are garnished with bacon and candied pecans, which adds just a whisper of sweetness to balance out the salty bacon. Served with dill, they are a flavorful delight.

Deviled eyeballs

Photo via Flickr member apes_abroad

Whether it’s Halloween or you just want to have a little fun with your food, garnishing your deviled eggs to look like eyeballs is a quirky and crowd-pleasing presentation. Sliced olives form pupils, and food coloring or hot sauce could be used for further detailing.

Deviled quail eggs

Photo via Flickr member kentwang

Who says that the eggs you’re deviling have to be from a chicken? These lilliputian treats are deviled quail eggs, which are about the size of a quarter. Garnished with salmon roe which looks supersized against the tiny eggs, they’re not only adorable, but a gustatory delight.

Deviled eggs with mayonnaise and chili

Photo via pixabay

For a beautiful presentation, spice the egg yolk mixture with chili to your liking, and then top with a generous drizzle of mayonnaise on top. A touch of sambal chili or a sliced red chili on top of each one makes for a devilish presentation.

Greek deviled eggs

Photo via Flickr member mealmakeovermoms

What about adding a greek flair to your deviled eggs? Make them with greek yogurt instead of mayonnaise, and if you’re feeling very greek, mix in a touch of feta and oregano, basil, or dill for a flavor-filled snack that is healthier and lighter than a classic deviled egg.

Pork belly deviled eggs

Photo via Flickr member dinesarasota

If your everyday deviled eggs just aren’t rich enough, make them absolutely unctuous by adding pork belly. A fried, crispy cube of pork belly rests atop these deviled eggs; luckily, they’re served with micro-greens to balance out all of that indulgence.

Smoky deviled eggs

Photo via Flickr member whitneyinchicago

These deviled eggs, adapted from a New York Times recipe, owe their reddish hue to the addition of tomato paste, and boast plenty of flavor both piquant and spicy thanks to a mix of vinegar, garlic, salt and pepper, and a healthy dash of hot smoked paprika.

Dessert deviled eggs

Photo via CakeSpy for Serious Eats

Deviled eggs…for dessert? Believe it! These eggs take their visual cues from classic deviled eggs, but the taste in this recipe is all sweet. The eggs in question are creme eggs which are sold around easter; the piped topping is actually a sunny yellow frosting. And the “paprika” garnish? Mere red sanding sugar. All in all, it’s the perfect dessert pairing for all of these savory treats!

Classic Deviled Eggs Recipe

12 servings

Use this recipe as the “base” for all of your experimentation inspired by the above variations.

• 6 hard-cooked eggs, peeled
• 3 tablespoons mayonnaise
• ½ teaspoon ground mustard
• ½ teaspoon white vinegar
• salt and pepper to taste
• paprika, for garnishing

Step 1

Cut the eggs lengthwise in half. Using a spoon, remove the yolks (they should slip out easily) and place in a bowl.

Step 2

Add the mayonnaise, mustard, vinegar, salt, and pepper to the bowl containing the egg yolks.

Mix until the ingredients have become creamy and cohesive. If you’d like, give it a small taste to see if you would like more salt and pepper. Adjust to taste.

Step 3

Fill the whites with the yolk mixture, either spooning or piping it into the void left when you removed the yolk.

Sprinkle with paprika.

Note: If not serving immediately, cover and refrigerate for up to 24 hours.

What’s your favorite deviled egg variation?