Deviled eggs are stuffed, often zingy egg treats that hit the spot every time.

If you want to make these at home, either as a midafternoon snack or a picnic staple, we’ve got a bangin’ recipe with some hellish spices that do the trick. And, you can try some delish international variations.

Here’s how to make the heck out of them.

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The ingredients you’ll need

  • 1 gallon water
  • 12 large eggs
  • 1/4 cup mayonnaise
  • 2 tablespoons minced shallots covered with lemon juice (soak ’em until they’re pink, and drain them dry)
  • 1 tablespoon Tabasco
  • 2 tablespoons minced chives
  • 1 tablespoon minced parsley
  • 1/4 teaspoon cayenne
  • Salt
  • 6 slices thin-cut, crispy-cooked bacon
  • 4 slices aged provolone (cut ’em into 6 triangles)
  • 24 slices pickled jalapeño
  • Olive oil
  • 1 tablespoon minced parsley
  • 1 tablespoon minced chives
  • Sea salt
  • Cracked black pepper

The utensils you’ll need

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This amazing recipe comes from Jennifer Puccio, executive chef of several San Francisco, California, food joints including Marlowe, The Cavalier, and Park Tavern.

  1. Bring the water to a rapid boil.
  2. Lower the eggs into the water (gently does it!) and reduce to a simmer. Cook for 10 minutes and take away an egg to test that it’s done. The yolks should be just cooked through, but not overdone or hard-boiled.
  3. Remove them all from the water and cool them under a cold faucet until they’re no longer warm.
  4. Peel the eggs, and remove a small slice from either end so that it will stand up unsupported. Save the white bits in a bowl.
  5. Cut each egg in half through the middle (where its belt would be if it wore one). Remove the yolks and add them to the bowl with the slices of whites. Use a whisk to break up the whites and yolks with a stabbing motion. They should be the size of large peas.
  6. You might need to adjust how much mayo you use depending on the size of the eggs. Add enough to make the yolks creamy, but not so much that they lose their shape. Add the rest of the ingredients and season with the salt.
  7. Fill the egg white halves generously. The filling should rise 1/4 to 1/2 inches above the top of the whites. (You might not have enough to fill all the whites — and that’s fine.)
  8. Top each egg with a slice of jalapeño, a 2-inch piece of bacon, and a slice of provolone.
  9. Pop them on a tray and put them in a oven preheated to 450°F (232°C). Wait until the cheese starts to melt, then remove them from the oven.
  10. Transfer to a serving platter and garnish all the eggs with the remaining ingredients.

Made the above snack so many times you’re bored? Fear not there are loads of variations on a deviled egg recipe from all over the world.

1. Italy

Very much in the Italian style of being able to make something wonderful out of simple ingredients, these deviled eggs use basil, garlic, and breadcrumbs for a variation that’s all about la dolce vita.

You’ll need

  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 small garlic clove, minced
  • 1/8 teaspoon fresh lemon juice (small squeeze, plus additional, to taste)
  • 1 teaspoon chopped fresh basil
  • 1 teaspoon unseasoned Panko breadcrumbs
  • 1 teaspoon grated Parmesan-style cheese
  • 1/8 teaspoon lemon zest

Get the full Italian deviled eggs recipe.

2. Thailand

First, son-in-law eggs are apparently a classic Thai dish based upon deep-fried hard-boiled eggs. (So. Much. Symbolism.) Thai chili, tamarind, and fried shallots also make a welcome appearance.

You’ll need

  • 8 large eggs
  • 2 teaspoons tamarind paste
  • 1 tablespoon rice wine vinegar or mirin
  • 1 tablespoon fish sauce
  • 2 tablespoons sriracha
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons grated palm sugar or piloncillo (can sub with brown sugar)
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon salt
  • Vegetable or peanut oil (to use when frying)
  • Chopped cilantro and fried shallots, for garnishes

Get the full son-in-law Thai deviled eggs recipe.

3. Poland

Many countries lose the devil in deviled eggs, and instead just refer to them, aptly, as stuffed eggs.

This Polish version incorporates mushrooms, an excellent stuffing component if you ask us, and also broils a breadcrumb topping, a devilish move if there ever was one.

You’ll need

  • 8 large eggs
  • 1 tablespoon unsalted butter
  • 8 ounces finely chopped button mushrooms
  • 1/4 cup finely shredded mild cheddar cheese
  • 1/4 cup whole milk
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup fine breadcrumbs
  • 2 tablespoons melted unsalted butter

Get the Polish stuffed eggs recipe.

4. Mexico

Along with deviled eggs, elote (aka, Mexican street corn) is one of those dishes with a dedicated fan base. It uses a winning combination of grilled corn, mayonnaise, lime, chili, and cotija cheese. Here, it transforms itself into a deviled egg.

You’ll need

  • 12 hard-boiled eggs
  • 1 cup mayo
  • 1 tablespoon hot sauce
  • Splash of vinegar
  • 1 teaspoon mustard
  • 1/2 cup crumbled cotija, but keep some extra aside for the garnish
  • 1 cup charred corn, again, keep more aside for the garnish
  • Handful of cilantro, remember the garnish thing here, too
  • Paprika, for the garnish only

Get the Mexican street corn deviled eggs recipe.

5. Germany

These geffülte Eier are a cross between deviled eggs and a Bavarian specialty: beer cheese. Serve these along with soft pretzels.

You’ll need

  • 24 eggs
  • 9 ounces Camembert or brie
  • 6 ounces cream cheese
  • 4 tablespoons softened room temperature butter
  • 1 small red onion, finely chopped
  • 1 teaspoon paprika powder
  • 1/2 teaspoon ground caraway seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoon dark beer or milk

Get the Bavarian deviled eggs recipe.

6. Japan

If you’ve ever watched mesmerizing videos of Japanese rolled omelets, then you’ll already know that eggs and sushi belong together. Wasabi and ahi tuna join in the egg yolk fun.

You’ll need

  • 12 large hard-boiled eggs
  • 1/2 cup mayo
  • 1 tablespoon Dijon mustard
  • 2 teaspoons wasabi paste
  • 1/4 teaspoon onion powder
  • 2 ounces sashimi-grade ahi tuna
  • 1 ounce pickled ginger
  • 2 teaspoons furikake rice seasoning or sesame seeds

Get the wasabi deviled eggs recipe.

7. Greece

Paprika makes a classic, color-contrasted garnish for a deviled egg, but you know what else does? A gorgeous slice of kalamata olive. Other Greek classics get on board in the form of oregano and red wine vinegar.

You’ll need

  • 6 hard-boiled eggs
  • 1 teaspoon chopped fresh oregano or 1/2 teaspoon dried oregano, plus more for garnish
  • 2 tablespoon extra-virgin olive oil
  • 2 teaspoons red wine vinegar
  • Pinch of salt and pepper
  • 2 kalamata olives, sliced

Get the Greek deviled eggs recipe.

8. Peru

There’s just about nothing that aji amarillo doesn’t make better, and deviled eggs are no exception.

You’ll need

  • 6 hard-boiled eggs
  • 1/4 cup mayo
  • 1 teaspoon aji amarillo (you can add more if you like)
  • 1 teaspoon aji panca
  • 1 ounce crumbled queso fresco cheese
  • 1 tablespoon chopped cilantro (optional)

Get the Peruvian deviled eggs recipe.

9. France

Tarragon might sum up France in a single flavor. This savory/sweet herb adds just the right amount of je ne sais quoi to the deviled egg occasion, adorably garnished with cornichons and radish.

You’ll need

  • 12 large hard-boiled eggs
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon yellow mustard
  • 2 teaspoons chopped tarragon leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground white pepper
  • 3 cornichons, roughly chopped
  • 1 teaspoon granulated sugar
  • Paprika, for the garnish
  • Thinly sliced radishes, for the garnish
  • Thinly sliced cornichons, for the garnish
  • Pea shoots, trimmed if needed, for the garnish

Get the French-inspired deviled eggs recipe.

10. Korea

Gochujang is a Korean chili paste that’s essentially spicy miso, adding heat as well as umami. Here, it adds its magic to deviled eggs.

You’ll need

  • 6 eggs
  • 2 teaspoons gochujang (Korean chili paste)
  • 2 teaspoons stone-ground mustard (e.g., Dijon)
  • 1 tablespoon mayo
  • 2 tablespoons green olive brine
  • Dusting of chile powder

Get the gochujang deviled eggs recipe.

11. Scandinavia

Eggs and salmon make up a traditional Scandinavian Easter dish. The filling for this take on deviled eggs essentially becomes a salmon mousse, incorporating the bright flavors of lemon and dill.

You’ll need

  • 5 eggs
  • 7 ounces cream cheese
  • 5 ounces smoked salmon
  • 1 teaspoon minced dill
  • 1 tablespoon lemon juice
  • Zest from 1/2 lemon
  • Fish roe and extra dill sprigs (if you feel like decorating)

Get the Scandinavian deviled eggs recipe.

12. Jamaica

Try a jerk shrimp garnish on a deviled egg. Or, incorporate jerk seasoning right into the filling itself.

You’ll need

  • 24 shrimp, peeled and deveined
  • 2 tablespoon extra-virgin olive oil
  • 1–2 tablespoon jerk seasoning
  • 1 large green tomato
  • 1 tablespoon granulated sugar
  • Pinch of sea salt
  • 12 hard-boiled eggs
  • 3/4 cup mayonnaise
  • 1/4 cup Dijon mustard

Get the jerk shrimp deviled eggs recipe.

13. Ireland

St. Paddy’s day may still be a ways off, but you can still enjoy the summery taste of corned beef and cabbage right in your deviled egg.

You’ll need

  • 12 hard-boiled eggs
  • 2 slices corned beef, diced
  • 1/2 cup diced cabbage
  • 1/2 cup mayo
  • 2 tablespoons Dijon mustard
  • Salt to taste
  • Grated carrots, for garnish
  • Minced parsley, for garnish

Get the Irish deviled eggs recipe.

14. India

Just about any Indian curry blend would be at home inside the welcoming cradle of a deviled egg. Garam masala is an especially winning combo that incorporates bay leaves, coriander, and clove, among others.

You’ll need

  • 1 onion
  • 1 tablespoon garam masala powder
  • 3 cloves garlic
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sour cream
  • 2 tablespoons mayonnaise
  • 6 large eggs
  • Smoked paprika to taste
  • Butter

Get the masala-spiced deviled eggs recipe.

15. Brazil

Ovos recheados gratinados. Here’s another take on deviled eggs where the word “deviled” is replaced with the less provocative word, “filled.” But the gratinados (gratinéed) element adds a little heat regardless, toasting ham and cheese into the filling for a boom of flavor.

You’ll need

  • 8 eggs, free-range if possible
  • 4 ounces thinly sliced, deli-style ham
  • 4 ounces fresh grated Parmesan-style cheese
  • Salt and ground white pepper to taste

Get the gratinéed deviled eggs recipe.

There are so many ways to devil an egg, giving you inspiration from Ireland to India. If you’d rather stick to the tried and true classic, that’s understandable – we’ve given you that, too.

If you’re boiling eggs en masse, we explain how long they last – and here’s how to get ’em right every time.