This revised version of a classic appetizer uses only half of the egg yolks of the original recipe and calls for soft bread crumbs to help firm up the filling. The mayonnaise was replaced with fat-free mayonnaise and reduced-fat sour cream.Taste of Home Test Kitchen, Greendale, Wisconsin
Cream cheese imparts a pleasantly smooth texture to these mouthwatering deviled eggs. Barbara Towler of Derby, Ohio shared the recipe, which makes just enough for two appetizer servings.Barbara Towler, Derby, Ohio
Deviled eggs make a great side dish for Easter, but they also are a fantastic snack. These have a hint of Worcestershire and a slight tang of mustard. Try using Dijon for an extra layer of flavor. —Mary Prior, Rush City, Minnesota
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
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.