The 4 Best Deviled Egg Recipes From Your Favorite Celebrity Chefs

Deviled eggs are one of those tried-and-true appetizer recipes. They’re so savory and delicious, friends and family have a hard time eating just one when they arrive on the appetizer table. And the best part about them is that there are so many different ways to make them. We found a handful of the best celebrity chef deviled egg recipes to try out at your upcoming get-togethers, and it will honestly be hard to pick a favorite. They’re each unique and packed with so much flavor.

The Pioneer Woman’s Deviled Eggs

Ree Drummond’s classic deviled egg recipe only takes about 15 minutes to make once your eggs are boiled and cooled. You could even cheat and buy pre-boiled eggs from the supermarket. Just cut the eggs in half lengthwise and remove the yolks. Mash the yolks with mayonnaise, mustard, pickle juice, salt, pepper, and a bit of hot sauce before placing the mixture into a zip-top bag with the corner cut. Pipe the yolk mixture back into the egg halves and garnish with a sprinkle of paprika, diced chives, and hot sauce. So easy and so delicious.

Ina Garten’s Smoked Salmon Deviled Eggs

Ina Garten’s take on the appetizer features a smoked salmon twist. Boil your eggs, remove the yolks, and to them, add sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt, and pepper. Mix everything together with an electric mixer, and then use a spoon to fill the whites with the yolk filling. Chill for at least 30 minutes to allow the flavors to meld, and then serve with a bit of salmon roe and chopped chives on top.

Giada De Laurentiis’ Deviled Eggs with Crab

Similar to Garten, Giada De Laurentiis brings seafood into the mix with her Deviled Eggs with Crab recipe. After boiling the eggs, slicing them, and removing the yolks (you’ll actually toss these altogether), mix together crabmeat, celery, mascarpone cheese, mayonnaise, sour cream, Dijon mustard, lemon juice, and chives. Spoon this mixture into your whites, and you’re ready to serve. So savory and unexpected!

Alex Guarnaschelli’s Deviled Eggs with Bacon and Hot Sauce

Alex Guarnaschelli’s Deviled Eggs with Bacon and Hot Sauce begins the same way as the other recipes do, by boiling the eggs, slicing them in half, and removing the yolks. She pushes the yolks through a strainer to rice them before adding mayonnaise, mustard, Worcestershire, vinegar, hot sauce, paprika, salt, and lemon juice to the mixture. In a separate bowl, she whips heavy cream and folds it into her yolk mixture to make it light and fluffy. Use a zip-top bag to pipe the mixture back into the egg halves, chill until you’re ready to serve, and when you do, top the deviled eggs with freshly cooked bacon crumbles on top.

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