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


  • 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.


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