My take on deviled eggs is full of surprises. The down-home appetizer Mom used to make gets an upscale touch from mango, goat cheese and pecans. People love these tempting treats.—Beth Satterfield, Dover, Delaware
With two young children, my husband and I live on a beautiful lake and host lots of summer picnics and cookouts. I adapted this recipe to suit our tastes. Folks who are expecting the same old deviled eggs are surprised when they try this delightful tangy variation.
-Susan Klemm, Rhinelander, Wisconsin
In this recipe, yogurt lowers fat as it fills in smoothly for the traditional mayonnaise. This cool creamy finger food can also be served as a snack.—American Egg Board, Linda Braun, Park Ridge, Illinois
I found this recipe in a church cookbook many years ago. A colorful platter of deviled eggs is always well received at get-togethers or other special occasions. I delight in sharing this recipe because it's easy to make, delicious and different!
Everyone loves the classic deviled egg but this recipe add something extra special which your family will love! The dill enhances the wonderful taste of these eggs.—American Egg Board, Linda Braun, Park Ridge, Illinois
I CREATED this recipe 30 years ago, when my new husband requested deviled eggs. He wouldn't eat celery or pickle relish, so I substituted garlic and onion. He approved.
My co-workers always request these eggs for our potluck lunches. I'm not sure they know I can cook anything else!
-Eva Friesen, Carson City, Nevada
WHENEVER I serve these eggs, my guests are puzzled by the unique taste...it's not the traditional taste of deviled eggs. The surprise ingredient is crab, which makes for a delightful change.
-Reginald Davis, Orlando, Florida
Spinach adds unexpected color and flavor to this tasty variation on deviled eggs from Dorothy Sander of Evansville, Indiana. They're easy to make with leftover Easter eggs...and an attractive addition to a party spread.
Folks will be sweet on these appetizers when they try them! "My family doesn't like traditional deviled eggs—but they gobble these sweet-sour versions right up," Claudia Millhouse of Myersville, Maryland reveals. "The eggs have also proven popular with our friends."
I enjoy prettying up a potluck or brunch buffet with a platter of these zippy eggs. You might also like to consider adding them to a salad plate or a soup and salad lunch.
-Judith Miller, Walnut, California