67 devilled recipes

Tasty chocolate buttercream frosting on Devils' food cupcakes decorated like spiders.

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

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

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.

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.

Devilish eggs (Cajun-style deviled eggs) with hot pepper sauce, Dijon mustard, dill relish, and pimentos. A spicy upgrade on the classic Southern appetizer with real heat.

Mushroom-stuffed eggs baked on a bed of sauteed mushrooms with grated cheese. A Marguerite Patten classic that turns simple deviled eggs into a warm, elegant vegetarian starter.

Curried egg and chutney dip with cream cheese, Worcestershire, cayenne, and hot sauce. A no-cook party dip that tastes like curried deviled eggs and keeps for weeks.

Stuffed lemon eggs filled with yogurt, lemon zest, lemon juice, and hot sauce instead of mayo. Topped with a single caper for a lighter, tangier take on deviled eggs.

Deviled eggs upgraded with sharp cheddar cheese spread, Dijon mustard, scallions, and pimentos. A cheesy herbed twist on the classic Easter and party appetizer that disappears off the platter.

French-style stuffed eggs with ham, Dijon, and thyme, topped with a broiled breadcrumb crust. A lightened-up deviled egg appetizer with a warm, crispy topping perfect for Easter brunches.

Poulet a la Diable (deviled chicken) pan-seared and simmered in a double-mustard vermouth cream sauce. A classic French bistro dish for two that's on the table in 40 minutes.