Herbed Deviled Eggs
James Beard wrote of these beloved bites, "nothing disappears as quickly." Here, mashed yolks are mixed with herbs, grainy mustard, and vinegar, then piped into the whites.
Devilish Deviled Eggs
Up the freak-out factor of your Halloween spread with a classic hors d'oeuvre with some spice and spark. These deviled eggs have a spicy pimento filling that creates a festive orange hue in the filling.
Dirty Deviled Eggs
This picnic favorite gets a touch of cocktail-party refinement, thanks to briny olives in the filling.
Dyed Deviled Eggs
For an intense pickled flavor, let the eggs cool slightly, then peel them before submerging themin the beet or turmeric mixture.
Classic Deviled Eggs
We've hatched some delicious flavor combinations for deviled eggs recently, but this classic recipe is always on our must-make list for entertaining.
Virginia's Deviled Eggs
This easy egg recipe is a traditional dish from the American South; in Chef Virginia Willis's version, Dijon mustard, mayonnaise, and butter make the eggs extra creamy.
Lemon-and-Dill Deviled Quail Eggs
Deviling quail eggs is almost as easy as chicken eggs, and the result is infinitely cuter! Here, the filling is simply flavored with mayonnaise, Dijon, and a touch of fresh lemon juice.
Rich Deviled Eggs
When it comes to this iconic appetizer, the devil is in the details: The eggs cook for exactly eight minutes, and then a food processor is used to whirl butter into the yolks for extra pilllowy creaminess. Once you've cracked the technique with the original version, venture out of your shell with three delicious variations.