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7 New Ways to Dance with the Devil(ed Egg)

April 7, 2014

7 New Ways to Dance with the Devil(ed Egg)

April 7, 2014

What to do with all those hard-boiled eggs you dyed and decorated? Make deviled eggs, of course: This year, be inspired by any of the irresistibly inventive flavors here — from fresh and green to savory and smoky and beyond. For a tidy finish, fill the eggs using a pastry bag or a plastic bag snipped at the corner.

Related: 14 New, Lighter Comfort Food Ideas

Watercress-Horseradish Deviled Eggs

Fresh and so springlike, watercress brings bright flavor while horseradish adds bite to cut the richness of the yolk.

8 large eggs
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white-wine vinegar
3/4 cup finely chopped watercress, plus leaves for garnish
2 teaspoons drained prepared horseradish

1. In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.

2. Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Stir chopped watercress and horseradish into yolk mixture.

3. Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Garnish with watercress leaves. Serve immediately, or chill up to 2 hours.

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Roasted Pepper–Thai Chile Deviled Eggs

Using jarred roasted peppers makes these deviled eggs very easy to make. The peppers impart a fire-roasted flavor, while the garnish of sliced Thai chiles provide a kick of heat.

8 large eggs
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white-wine vinegar
1/4 cup diced roasted peppers
1/4 to 1/2 teaspoon minced red Thai chile
Coarse salt
Thinly sliced chiles

1. In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.

2. Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Pulse yolk mixture with roasted peppers, minced red Thai chile, and coarse salt to taste in a food processor.

3. Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Garnish with thinly sliced chiles. Serve immediately, or chill up to 2 hours.

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Tomato-Pimenton Deviled Eggs

These deviled eggs have an Iberian accent; instead of the usual paprika as garnish, we use pimenton, a smoked Spanish paprika. The yolk is flavored with tomato paste, which provides a concentrated tomato flavor.

8 large eggs
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white-wine vinegar
2 teaspoons tomato paste
1 teaspoon sweet smoked paprika (dulce pimenton), plus more for garnish

1. In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.

2. Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Stir tomato paste and pimenton into yolk mixture.

3. Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Garnish with pimenton. Serve immediately, or chill up to 2 hours.

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Olive-Garlic Deviled Eggs

With Kalamata olives and garlic flavoring the yolk, these deviled eggs have a Mediterranean flavor.

8 large eggs
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white-wine vinegar
3 tablespoons finely chopped pitted olives, plus olive slivers for garnish
1 minced small garlic clove

1. In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.

2. Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Pulse yolk mixture with olives and garlic in a food processor.

3. Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Garnish with olive slivers. Serve immediately, or chill up to 2 hours.

Smoked Salmon-Radish Deviled Eggs

In this luxurious deviled egg with smoked salmon and radish blended into the yolk, the little bits of radish provide a fresh burst of flavor contrasting with the rich, silky salmon and egg. A garnish of micro-cilantro adds another fresh note.

8 large eggs
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white-wine vinegar
2 ounces minced smoked salmon plus pieces of salmon for garnish
3 minced radishes plus sliced radishes for garnish
Micro herbs

1. In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.

2. Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Pulse yolk mixture with minced smoked salmon and minced radishes in a food processor.

3. Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Garnish with sliced radishes, pieces of salmon, and micro herbs. Serve immediately, or chill up to 2 hours.

Miso-Sriracha Deviled Eggs

Adding miso to the yolk brings salty flavors and umami notes, while Sriracha adds contrasting heat to the rich filling of this test-kitchen favorite.

8 large eggs
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white-wine vinegar
1 teaspoon low-sodium soy sauce
4 teaspoons miso paste
1 teaspoon sriracha
Black sesame seeds

1. In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.

2. Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Stir soy sauce, miso paste, and sriracha into yolk mixture. Press through sieve again.

3. Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Garnish with black sesame seeds. Serve immediately, or chill up to 2 hours.

Avocado, Anchovy, Caviar Deviled Eggs

An unexpected trio of flavors combines perfectly to create a wonderfully silky and irresistible deviled egg; avocado brings texture while anchovy adds a deep base note and salt. A garnish of trout roe echoes the subtle fishy flavors.

8 large eggs
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white-wine vinegar
1/2 mashed avocado
3/4 teaspoon anchovy paste
Trout roe

1. In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.

2. Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Stir avocado and anchovy paste into yolk mixture. Press through sieve again.

3. Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Garnish with trout roe. Serve immediately, or chill up to 2 hours.

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