Deviled eggs. If you like them, you love them, and nothing could prove the point more than the enthusiastic responses we received when we asked some of our most trusted sources of culinary inspiration—the Friends of Milk Street—for tips on dressing up the otherwise basic appetizer this Easter. Tahini! A sprinkle of sumac! Chili crisp (mic drop). After so much inspiration, we couldn’t resist throwing our own deviled egg recipe into the ring, and developed this recipe for Deviled Eggs with Tuna, Olives and Capers. Below, find seven creative takes on deviled eggs.

Sprinkle on Some Sumac

“I usually sprinkle a little sumac on my deviled eggs to give it a bright, lemony flavor. I also do this with soft-boiled eggs, too. It’s delicious!” — Cookbook author Yasmin Fahr

Make It an Umami Bomb

In his recipe for Brown Miso and Kimchi Deviled Eggs with Fried Mushrooms, cookbook author Nik Sharma leans into savory flavors by combining yolks with kimchi juice, brown miso and mustard, and tops the eggs with shredded kimchi vegetables and earthy mushrooms.

Bring on the Brine

Salty, briny flavors also work really well on deviled eggs, so reach for toppings like olives and capers, as we do in our Deviled Eggs with Tuna, Olive and Capers.

Skip the Mayo, Lay on the Labneh

“The creamy, natural taste of labneh provides an excellent, wholesome alternative to mayonnaise-based versions of deviled eggs,” cookbook author and culinary instructor Ozlem Warren says of her Deviled Eggs with Labneh, Chives, Cumin and Pul Biber. “Gently spiced with aromatic cumin and a bit of heat from pul biber (Aleppo peppers work well, too) and topped with chives, these deviled eggs are indeed divine.

Don’t Forget About the Whites

“To give traditional deviled eggs even more flavor, I sprinkle the usually bland whites with spices, too. It’s as striking visually as it is taste-wise,” says chef and spice blender Lior Lev Sercarz, who also uses labneh as a replacement for mayo in his Labne Deviled Eggs with Paprika and Ginger.

Think Big

Don’t be afraid to draw on large format dishes for inspiration, like chef Sam Fore does when she tops her eggs with a coconut curry and lime pickled shallot.

Go Spicy

Try a chili crisp deviled egg, suggests cookbook author Hetty McKinnon. “I added a few teaspoons of chili crisp (Fly By Jing brand) to the yolk, along with a few finely chopped scallions and mayonnaise. To serve, I topped with a few toasted sesame seeds and a few more chopped scallions! So good.“

Or, add some salsa on top, like chef Iliana de la Vega does with her salsa macha. “What I normally do once the eggs are ready is mix the yolk with mayo (preferably homemade) and add some of my salsa macha. The amount of salsa depends on the spicy level that you want! I like them spicy.”

See our favorite way to hard-cook an egg.

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