Crisp Pancetta and Egg Salad Sandwich

A classic egg salad sandwich topped with crispy bacon and served on rich brioche. (By CHOW Food Team)

Deviled Eggs with Tarragon

A classic, these devils are the first to disappear at any get-together. (By Kate Ramos)

Salade Niçoise Sandwich

All the elements of a salade niçoise on a toasted sweet batard slathered with caper-cornichon mayo. (By CHOW Food Team)

Chopped Chicken Livers

Rich, earthy chicken livers mixed with sherry, hard-boiled eggs, and lots of black pepper. (By Kate Ramos)

Truffled Deviled Eggs

Because everything else is truffled these days (and eggs taste fabulous with truffles). (By Mitch Prensky)

Chèvre Deviled Eggs with Asparagus

Asparagus adds a touch of spring. (By Mitch Prensky)

Wasabi Deviled Eggs with Roe and Crispy Nori

Devlied eggs mixed with Asian flavors for an exotic slant. (By Mitch Prensky)

Vadouvan-Spiced Deviled Eggs with Roasted Cauliflower and Mint

Curried egg salad morphs into bite-sized deviled eggs. (By Mitch Prensky)

Deviled Egg Salad Sandwiches (By Allysa Torey)

(By Paula Wolfert)

(By James Villas)

If deviled eggs took a trip to Provence, they’d end up something like this. (By Mitch Prensky)

Topped with corn salsa for a Southwest flair. (By Mitch Prensky)

Breakfast in a bite! (By Mitch Prensky)

Spicy Sriracha, sweet pickled carrots, and fresh cilantro marry up in this little devil. (By Mitch Prensky)