Deviled eggs, that staple appetizer dish of holiday brunches, cocktail parties, picnics, and potlucks are a crowd pleaser for good reason. They're fast, relatively portable, easy to eat, elegant, and delicious.

But if you're still using the same old mayo-mustard-and-a-dash-of-paprika recipe, read on. I found some terrific ideas on www.countryliving.com for some delicious deviled egg updates.

One of the many great things about deviled eggs is how they make such a good blank slate for a variety of herb, spice, and ingredient combinations! The only limit is your imagination and willingness to experiment.

Jessica Leigh Mattern, Country Living editor and writer who covers home, holiday, DIY, crafts, travel, and more lifestyle topics, shared her deviled egg update ideas a couple years ago. We liked all of her suggestions and so I’m passing them on so you’ll have them for your next picnic, barbecue, potluck, or family reunion. (Speaking of picnics, look at this clever way to transport them! Found it on Pinterest, of course!)

For breakfasts or brunches, consider mixing in smoked salmon and fresh dill. Or go all-in on a breakfast motif and top them with crunchy bacon and sour cream.

If you want to kick things up a notch, try blending curry powder, cilantro and diced jalapeños. These are especially good as an appetizer to a Mexican-themed meal. Folks that love food with heat will love these. Deviled eggs also taste yummy with a little salsa mixed in.

Or add a little canned pumpkin and horseradish. No kidding—this is delicious. For 12 eggs, just mix in about 2 teaspoons of horseradish and about 5 tablespoons of canned pumpkin to your favorite recipe. Top with a little smoked paprika and watch guests’ eyes light up with amazement.

Jessica also suggested trying pimiento cheese as a tasty add-in, or even crabmeat. And then there’s prosciutto and caramelized onions; this blend packs your eggs with both sweet and savory flavors. See what I mean? Using the same old mayo-mustard-and-a-dash-of-paprika recipe is safe, but there’s so much more you can do with your deviled eggs! Let me know if you try any of these ideas and or if you come up some of your own combinations.

Meanwhile, let’s move from the edible egg to its remarkable shell. Since it’s garden season, let’s not just devil our eggs, let’s also crush our shells and feed our plants.

When you consider the amazing uses for egg shells in the garden, it’s hard to ever imagine simply tossing away one into the garbage again. Especially when you can save and store them so easily all year long to have them ready when you need them.

First and foremost, crush them fine (or pulverize in a blender) and top dress your tomato and pepper plants with them. You may already know that these garden favorites are easy prey for blossom end rot. This malady is due to a lack of available calcium in the soil. Sprinkling 2 tablespoons of finely ground egg shell around each plant will efficiently take care of the problem.

And know, too, that what’s good for your garden plants is also good for your house plants. Just like you and me, plants do well when their calcium requirements are met! One thing is for sure, there’s never a need for egg shells to find their way into a landfill. Not with all of the benefits they bring to your house and garden plants!