What to do with all those hard-boiled eggs you dyed and decorated? Make deviled eggs, of course. Get inspired by any of the irresistibly inventive flavors here, from fresh and green to savory and smoky, and beyond.
Of course, deviled eggs are so much more than something to make following all of those Easter festivities. This most elegant and crowd-pleasing appetizer stars at parties year round, from Easter brunch to summer potlucks to New Year's Eve soirées. No matter which flavor combination you chose for the filling, deviled eggs start with making hard-cooked eggs, cooling, peeling, and halving the eggs. Then comes the process of removing the yolks and mashing them with a fork before mixing in the flavors. Next, you'll be tasked with pressing the filling through a sieve to ensure it's smooth. Once the filling is made, use either a pastry bag and the pastry tip you prefer (we use plain or star tips) to pipe the yolk mixture into the whites. If you don't have a pastry bag, us a resealable plastic bag with a corner snipped off to pipe the filling, or simply spoon the yolk mixture into the egg whites.
We're starting with the classic deviled egg. It's simple, but it's pretty much perfect—just add mayonnaise and Dijon mustard to the yolk along with a touch of white-wine vinegar and some salt and pepper. And from there, the flavor possibilities are endless. Go green with a peppery Watercress-Horseradish Deviled Egg or with a luxurious Avocado, Anchovy and Caviar Deviled Egg. For extra umami, make a batch of the Miso-Sriacha Deviled Egg or go for delicious decadence with the Smoked Salmon-Radish Deviled Egg.
Try these recipes and we're sure you'll agree that the deviled egg is the best of party appetizers; here, our definitive recipes.
