Deviled eggs are always a crowd pleaser, but did you ever think of all the different toppings you can add or mix into them?

I wanted to create a flight of deviled eggs. With Easter being right around the corner this is the perfect appetizer for any party.  Crab meat, Sriracha, caramelized shallots and so on are optional, but spice up the traditional recipe.

They’re also a great way of using any leftover Easter eggs you may have decorated. Eggs are so affordable at approximately 20 cents apiece, and incredibly versatile.

There is a perfect resolution for peeling hard boiled eggs. The American Egg Board’s new Easy-Peel Hard-Boiled Eggs recipe not only makes eggs easier to peel, but it’s 30 percent faster than the classic method because you’re not waiting for an entire pot of water and eggs to come to a boil.

Crab deviled egg Ingredients:

6 large boiled eggs, peeled and cut lengthwise

1/4 cup mayonnaise

1/2 teaspoon ground mustard

Salt & pepper, to taste

1/2 teaspoon lemon juice

1/2 teaspoon lemon zest

2/3 cups crab meat

1 tablespoon dill, chopped finely

Preparation:

Remove all of the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, lemon juice, lemon zest, crab meat, salt and pepper and mix thoroughly. Spoon fill each egg white with filling. 

Sriracha deviled egg ingredients:

6 large boiled eggs, peeled and cut lengthwise

1/4 cup mayonnaise

1/2 teaspoon ground mustard

Salt & pepper, to taste

1/2 teaspoon vinegar

2 tablespoons Sriracha, more if desired

Smoked paprika, garnish

Preparation:

Remove all of the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, Sriracha, salt and pepper and mix thoroughly.  Spoon fill each egg white with filling.  Garnish with paprika. 

Caramelized shallots deviled egg ingredients:

6 large boiled eggs, peeled and cut lengthwise

1/4 cup mayonnaise

1/2 teaspoon ground mustard

Salt & pepper, to taste

1/2 teaspoon vinegar

1/2 cup caramelized shallots

Preparation:

Remove all of the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, Caramelized shallots, salt and pepper and mix thoroughly.  Spoon fill each egg white with filling. Garnish with extra caramelized shallots. 

Caviar deviled eggs:

6 large boiled eggs, peeled and cut lengthwise

1/4 cup mayonnaise

1/2 teaspoon ground mustard

Salt & pepper, to taste

1/2 teaspoon vinegar

Caviar, garnish

Preparation:

Remove all of the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly.  Spoon fill each egg white with filling. Garnish with caviar.  

Bacon and Bleu cheese deviled eggs:

6 large boiled eggs, peeled and cut lengthwise

1/4 cup mayonnaise

1/2 teaspoon ground mustard

Salt & pepper, to taste

1/2 teaspoon vinegar

6 pieces crispy bacon

1/4 cup bleu cheese

Preparation:

Remove all of the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, bacon, bleu cheese, salt and pepper and mix thoroughly.  Spoon fill each egg white with filling.  Garnish with extra bleu cheese and bacon. 

Sundried tomato deviled eggs ingredients:

6 large boiled eggs, peeled and cut lengthwise

1/4 cup mayonnaise

1/2 teaspoon ground mustard

Salt & pepper, to taste

1/2 teaspoon vinegar

4 pieces Sundried tomatoes, diced

Preparation:

Remove all of the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, Sundried tomato, salt and pepper and mix thoroughly.  Spoon fill each egg white with filling.  Garnish with extra Sundried tomato.