New This Month

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.

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

Source: Martha Stewart Living, April 2000


  • 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)


  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 Add a comment

  • 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!