207 devilled recipes

Heaven and hell cake stacks airy angel food and dark devil's food layers with peanut butter mousse between, all under a glossy chocolate ganache. A showstopping light-and-dark cake with a chocolate-peanut butter heart.

Slow cooker festive meatballs made with ground beef, deviled ham, allspice, and dill, finished in a sour cream gravy. A Scandinavian-style party meatball for crockpot entertaining.

Chicken puffs amandine are savory pâte à choux bites folded with deviled chicken spread, toasted almonds, and a whisper of almond extract. A retro cocktail party appetizer that bakes up golden and hollow.

Overstuffed mushroom caps loaded with cream cheese, deviled ham, olives, and mustard. A no-bake appetizer with bold, briny flavor in every bite.

Double chocolate pudding pie layers devil's food and white chocolate fat-free puddings folded with whipped topping in a graham cracker crust. A no-bake 5-ingredient lightened-up dessert.

Chocolate lovers will adore this rich and decadent cake that has a taste that will melt your heart!

Mexican-style chili with ground chuck, kidney beans, three cans of tomatoes, and green chili salsa simmered low for three hours. A big-batch chili built to feed a crowd, freeze well, and taste better on day two.

Deviled eggs with chunky salsa and crumbled bacon mixed into the yolk filling. A Southwestern twist on classic deviled eggs with just 4 ingredients and no cooking needed.

Baked stuffed deviled eggs: hard-boiled eggs filled with mustard yolk, then baked in a creamy mushroom-sour cream sauce under a blanket of cheddar and paprika. The hot version of deviled eggs.

Fried herbed stuffed eggs: deviled-style hard-cooked eggs filled with butter and fresh herbs, breaded with Parmesan crumbs, then deep-fried golden. A crispy outside, soft creamy inside spin on classic deviled eggs.

A party-sized potato salad platter with Dijon mustard, artichoke hearts, and curry-spiked deviled eggs arranged around the edge. Five pounds of potatoes feed a crowd in style.

Pollo alla Diavola, the devil's chicken from Tuscany. Chili-infused olive oil marinated chicken halves grilled hot over charcoal until deeply charred.

Pecan-stuffed deviled eggs with chopped pecans, mayonnaise, dry mustard, and a kick of grated onion. The Southern twist on the classic appetizer.

Halloween deviled eggs made to look like bloodshot eyeballs using cream cheese, pimento-stuffed olives, and red food coloring. Creepy, edible, and kid-approved.

Curried deviled eggs stuffed with tuna and gherkins, coated in a creamy curry-mayo sauce with tomato paste. A bold Indian-inspired appetizer served chilled.

Crunchy deviled eggs with sour cream, crumbled bacon, parsley, and paprika, topped with a pimento-stuffed olive half. A quick no-cook appetizer ready in 10 minutes.