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Every time we went to visit my mom, she would always make up the biggest spread of food in the world. Usually there were appetizers, salads, meats, cheeses, dips, desserts, and everything else in between. If you walked away from her house hungry, that was your own fault. When my siblings still lived close to the area, that’s where we all went on Sundays for breakfast, lunch, and dinner. Granted, we were eating the same things all day long, there was plenty to last that long. We would stay until there wasn’t a drop of anything left on the table or in the fridge. If there was something left, we were taking it home with us.

You could guarantee that mom made deviled eggs for these Sunday dinners. I asked her why one time and she said because they are cheap, easy, and everyone loves them. They are one of those foods that you can just walk by and pop in your mouth and keep going. Kind of like a potato chip.

Hers, I thought, were the best in the world. Group Recipes challenged that with this recipe that I found. I had to make them just to see for myself. I think they are going to be taking over the old recipe, because they are just too good to let go.

Recipe and photo courtesy of Group Recipes.

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Quick Tip: This makes 24 eggs, so for smaller groups, cut the recipe in half.

My husband absolutely loves Deviled Eggs. They are his favorite thing to eat at picnics, holiday dinners, you name it, he loves them. So, I thought I’d change things up a bit and make him these new and improved deviled eggs. These contain pickle relish and olives. They taste really good and I hope he likes them because I sure do!

I took a few of these little guys over to my neighbor Sally to see what she thought of them. At first, she turned her nose up to the fact that they had olives on top of them, but I convinced her to try one and boy, was she ever glad that she did!

Recipe courtesy of Group Recipes.

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Quick Tip: Try to not overcook your eggs as you don’t want them to be rubbery.

Oh Look, The Devil Has Shared His Egg Recipe!

Alright, alright, Old Lucifer didn’t give us his personal recipe for Deviled Eggs because we all know the Devil doesn’t share, especially a dish this good. Now, if you’re looking for a great appetizer to pass at an upcoming picnic or party, these to-die-for Deviled eggs are the ticket. Never again will you use another recipe for this classic eggy delight. Smooth, creamy filling nestled in an egg white hits the spot every time. You just wait and see mister; these eggs will be gone before you can sing the chorus of, “The Devil Went Down to Georgia.”

Now, I want to stress to you that no picnic is complete without some form of deviled eggs on the menu. Seriously, who can enjoy hotdogs and hamburgers on the grill without deviled eggs?

If you are looking for a wonderful deviled egg recipe then this is the one for you!

Recipe courtesy of Gonna Want Seconds

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Quick Tip: Pre-make Deviled Eggs the night before an event and store them covered with plastic wrap in the refrigerator.

Funny, where people come up with names for new dishes! When I was a kid, I used to wonder why these were called deviled eggs. In fact, because of the strange name I didn’t even want to eat these. Later on these have become one of my favorite dishes. When anyone thinks of deviled eggs, they envision the typical egg-yolk yellow, peppered with bright red hues of paprika. But this recipe takes on a more sophisticated approach with the kick of jalapeno, and the salty sweet temptation of candied bacon.

This recipe only takes as long as boiling an egg, and mixing the filling. If you strain your eggs from the boiling water, and then immediately put them in an ice bath, they will always peel much better. Use the curve of a spoon to assist in smoothly separating the shell. Makes 24 deviled eggs, but you may want to make one batch, just to keep for yourself, they’re that good!

Recipe and photo courtesy of Sports Glutton

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Quick tip: Adjust the amount of jalapeno to your taste.

Well, I Haven’t Had These Quite Like This Before – WOW!

Forget making them the plain way – kick the appetizer tray up a notch and make some Breaded Deep-Fried Deviled Eggs.  Sure to wow your palate, neither you nor anyone else will be bored by these yummy treats.

These will be the center of attention at the dinner table, but not for long. They will be gone in a heartbeat! You could say that deviled eggs are victims of their own success in a way.  Though they look just lovely on a plate and could hardly be said to taste bad as-is (if you like egg and a touch of spicy flavor, that is), they’ve become such a commonly seen and eaten item at parties and tailgates that they’re kind of a yawner.  “Oh, okay, great.  Now what’s next?”

Well, it turns out, with just a little twist (an extra step or two, basically), you can make this classic but a bit clichéd party food item into something extra-savory and exciting. I’ve made these for a few parties already, and they were a great success!

Recipe and photo courtesy of The Temptations

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Quick tip: If chili powder isn’t your favorite, use pepper instead.