Food & Cooking Recipes Appetizers Deviled Egg Recipes Deviled Eggs 3.3 (19) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 3, 2019 Print Share Share Tweet Pin Email Yield: Makes 1 dozen eggs (2 dozen halves) 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. Ingredients 12 hard-boiled eggs Coarse salt and freshly ground black pepper For Curried Deviled Eggs 3 tablespoons Homemade Mayonnaise, or prepared 1 teaspoon curry powder For Basil Deviled Eggs ½ cup roughly chopped fresh basil leaves 3 tablespoons Homemade Mayonnaise, or prepared For Creme Fraiche Deviled Eggs 3 tablespoons creme fraiche 2 teaspoons Dijon mustard 4 cornichons, minced (about 1 tablespoon) Directions 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. Add mayonnaise and curry powder to one bowl; mix. Season with salt and pepper. 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. Add creme fraiche, mustard, and cornichons to last bowl of yolks; mix. Season with salt and pepper. Fill eight reserved egg-white halves with each filling; serve. Print