Being a life long fan of deviled eggs, I couldn’t pass up the chance to post these and slowly work my way thorough the list.

What’s your favorite? Thanks to Melissa Valliant for sharing

After Easter, people often find themselves left with a carton full of pretty, uneaten hard-boiled eggs. They only last about a week in the fridge, so instead of challenging yourself to a week-long hard-boiled-egg-eating contest, ensure they don’t go to waste by making them into delicious deviled eggs.

Before you indulge, however, know that deviled eggs are far from healthy — with the yolk’s cholesterol and the fat in mayo, you’re looking at a high-calorie snack with a less-than-ideal nutrition profile. We all deserve a little indulgence every now and then, though, and you can cut the calories and fat a bit by using low-fat mayo or replacing some of the mayo in these recipes with yogurt.

 

April Bloomfield’s deviled eggs

Eats_AprilBloomfieldDeviledEggsOur all-time favorite deviled egg recipe, this creation by British chef April Bloomfield is served at The Spotted Pig in New York City. They’re probably the most traditional ones you’ll find on our list, but they differ from standard deviled egg recipes in their use of crème fraiche and champagne vinegar. While we hate to reinvent the wheel, we’ve found that adding ¾ teaspoon of curry to the recipe makes these even more irresistible.

 

Sriracha cilantro scallion deviled eggs

Photo: Eve Fox, GardenOfEatingBlog.blogspot.com

Photo: Eve Fox, GardenOfEatingBlog.blogspot.com

If you’ve fallen in love with sriracha like the rest of the country has, try these sriracha cilantro scallion deviled eggs from the Garden of Eating blog. The recipe adds some sweet relish as well, which nicely complements the spice. For a bigger kick, feel free to exceed 1 tablespoon of sriracha.

 

Spinach artichoke deviled eggs

Photo: ArisMenu.com

Photo: ArisMenu.com

You know that insanely good spinach artichoke dip that you try to avoid like the Plague because it’s so addictive yet so bad for you? Meet the deviled egg form of that, only not so bad for you. This recipe from ArisMenu.com uses nonfat Greek yogurt, light Miracle Whip (or light mayo), light whipped cream cheese, spinach, artichoke hearts and seasoning. Finally a creamy spinach-artichoke snack that’s not going to ruin your diet!

 

Avocado deviled eggs

Photo: MotherThyme.com

Photo: MotherThyme.com

Predictably, we’ve included a recipe that uses avocado — because it’s just too difficult to do a recipe roundup without an avocado dish. These deviled eggs from Mother Thyme only use 2 to 3 tablespoons of mayo since avocado takes care of the creaminess all on its own, so many of the bad fats in a traditional deviled egg are replaced with good fats from the avocado.

 

Photo: ChubbyVegetarian.blogspot.com

Photo: ChubbyVegetarian.blogspot.com

Deviled egg and olive

The charm of a Southern egg and olive sandwich now exists in deviled egg form. This recipe from the Chubby Vegetarian blog uses Creole mustard, mayo, chopped celery — which was genius, since the crunchy texture balances out the soft and creamy texture of the other ingredients — green olives, dill and red pepper flakes. Not only are they yummy, but that’s got to be the prettiest deviled egg we’ve ever seen.

 

Truffled deviled eggs

Photo: Sunday-Suppers.com

Photo: Sunday-Suppers.com

Yes, we’re aware that truffled-everything is overhyped and an easy way to dupe people into paying more for a restaurant dish. And yes, we’re also aware that truffle oil usually doesn’t even come from real truffles. But we still swoon at the smell of it, and we’re not ashamed to use it. If you feel the same way, you’ll love these truffled deviled eggs from Sunday-Suppers.com. The recipe simply adds a truffle-oil twist to an otherwise traditional list of ingredients.

 

Crab-stuffed deviled eggs

Photo: RunningWithTweezers.com

Photo: RunningWithTweezers.com

We thought we had heard of every unique way to use crab meat in a dish until we saw this recipe from David Tanis’ “Heart of the Artichoke and other Kitchen Journeys.” It turns out crab meat takes deviled eggs to a whole new level. This recipe uses Dijon mustard, crème fraiche, cayenne, chives, crabmeat, lemon, and salt and pepper. The only flaw in Tanis’ creation: It wasn’t garnished with Old Bay.

 

Deviled eggs with cucumber, dill and capers

Photo: MarthaStewart.com

Photo: WholeLiving.com

This Martha Stewart recipe achieved the perfect combination of flavors and textures with dill, capers and cucumbers — an ingredient that we would have never thought to put in deviled eggs but that adds a nice crunch to the yolk mixture. It also doesn’t even use mayo, instead adding creaminess with nonfat Greek yogurt.

 

Deviled eggs with smoked salmon and cream cheese

Photo: Oxmoor House

Photo: Oxmoor House

For the New Yorker at heart, we present the smoked salmon and cream cheese deviled eggs from Oxmoor House. Thanks to the delicious combination of bagels and lox, we already knew smoked salmon paired well with creamy cheese, but these deviled eggs were a new concept worth trying.

 

Healthiest deviled eggs we’ve ever seen

Photo: Mitch Mandel, Prevention

Photo: Mitch Mandel, Prevention

Prevention.com gave deviled eggs the ultimate healthy makeover by using not one, but three veggies in a snack that usually includes none. The yolk mixture is comprised of egg, white kidney beans, light mayo, mustard powder, celery and carrots; and two halves only total 97 calories.

 

 

 

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