88 evil egg recipes

Classic devil's food cake made with real melted unsweetened chocolate, two sugars, cake flour, and folded egg whites. Dark, moist, and deeply chocolatey from scratch.

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.

Old-school deviled oysters (or clams) baked in shells with a rich cream sauce, egg yolk, and crispy breadcrumb topping. Simple, elegant, and ready in 15 minutes.

Devilled crabs with fresh-picked crab meat in a creamy mace-seasoned sauce with hard-boiled eggs, stuffed back into the shells and baked or deep-fried golden.

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.

This is from an article that I cut out of our local newspaper years ago. I swear by it! If you make deviled eggs, this is a MUST! Follow every step and; you will have great results - and EASY-TO-PEEL eggs!

Devil's food cake bakes a deep cocoa layer cake with a separated-egg method for extra lift, then tops it with classic boiled chocolate fudge frosting. A tall, old-fashioned chocolate showstopper.