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Deviled Eggs

We've updated deviled eggs, a staple of childhood picnics and family reunions. These modern versions are tasty alternatives to the mayonnaise-and-paprika standby. Serve them on a bed of leafy greens or fresh sprouts.

  • Yield: Makes 1 dozen eggs (2 dozen halves)
Deviled Eggs

Source: Martha Stewart Living, April 2000

Ingredients

  • 12 hard-boiled eggs
  • Coarse salt and freshly ground black pepper

For Curried Deviled Eggs:

For Basil Deviled Eggs:

For Creme Fraiche Deviled Eggs

  • 3 tablespoons creme fraiche
  • 2 teaspoons Dijon mustard
  • 4 cornichons, minced (about 1 tablespoon)

Directions

  1. Peel hard-boiled eggs and cut them lengthwise. Carefully remove yolks; place 4 yolks in each of three bowls. Set whites aside. Mash yolks with a fork.

  2. Add mayonnaise and curry powder to one bowl; mix. Season with salt and pepper.

  3. Place basil and mayonnaise in bowl of a food processor; blend about 2 minutes. Add basil mixture to second bowl of yolks; mix. Season with salt and pepper.

  4. Add creme fraiche, mustard, and cornichons to last bowl of yolks; mix. Season with salt and pepper.

  5. Fill eight reserved egg-white halves with each filling; serve.

Reviews (3)

  • TiaCalenture 27 Dec, 2012

    I made all 3 as part of my 6 different deviled eggs for christmas.The basil was the least favorite; I found it interesting but missing something. If I used fresh basil in future I would go with an italian theme and add a crunch, sour, and hot. The curry was was interesting was missing a crunch aspect. The creme fraiche was ok. I might add a dash of tobasco next time and chop the gherkins smaller.

  • Jennifer Lundeby 15 Aug, 2012

    Pretty basic deviled egg recipe, not a bad starting point for beginners, but not great compared to the one I have with capers and horseradish. I give it one star for making me google "cornichons" instead of just speaking english and saying "Gherkins" or, heaven forbid, "Pickles".

  • kimkim 6 Nov, 2007

    These are really delicious, easy and a hit at every party I make them for!

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